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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


  1. To make this rainbow bean salad, you will want to prep all your veggies and open your cans and place them in a bowl.

  2. 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.

  3. Pour over the veggies and beans, and toss the salad.

  4. Store your rainbow bean salad in the fridge for at least 4 hours or let it sit overnight.

  5. Then right before serving give your bean salad a toss, and enjoy.


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