Rainbow Bean Salad
Queens, If you are looking for something that is fresh, full of vegetables, a light dressing, this bean salad is a fantastic option. An easy cold bean salad.
This is a great recipe that you can make if you want to meal prep for a few days!
1 (15.25 ounce) can black beans, drained and rinsed
1 (15.5 ounces) can kidney beans, drained and rinsed
1 (15.5 ounces) can garbanzo beans (chickpeas), drained and rinsed
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
⅓ cup red onion, diced
1 green bell pepper, seeded and diced
1 (3.8 ounces) can of sliced black olives, drained
1 jalapeno pepper, seeded and diced
1-pint grape tomatoes, quartered
¼ cup finely chopped parsley
For the dressing:
½ cup olive oil
½ cup red wine vinegar
1 tablespoon Agave
½ teaspoon celery salt
½ teaspoon black pepper
1 teaspoon onion powder
2 teaspoons dijon mustard
To make this rainbow bean salad, you will want to prep all your veggies and open your cans and place them in a bowl.
Then in a jar or bowl, you will want to work on adding all the ingredients for your dressing. Place lid on the jar and shake, or use a whisk to mix up the dressing.
Pour over the veggies and beans, and toss the salad.
Store your rainbow bean salad in the fridge for at least 4 hours or let it sit overnight.
Then right before serving give your bean salad a toss, and enjoy.