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Three Bean Rainbow Salad » Simple and Healthy Recipe! ✅

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If you’re looking for a healthy and flavorful side dish, try this Rainbow Bean Salad. It’s loaded with crispy beans and veggies and paired with a homemade vinaigrette.

You may also know it as a 3 bean salad prescription. It comes loaded with kidney beans, black beans and chick peas or cannellini beans (any kind of navy bean will do).

This three bean salad is packed with nutrients, high in fiber, and will fuel your body.

For more delicious side dishes, try this Mashed Cauliflower, Pea Cheese, or Cucumber Tomato Salad.

This rainbow bean salad is…

  • An easy vegan bean salad
  • Without gluten
  • Use canned beans
  • easy preparation
  • homemade dressing
  • Suitable for preparing meals.
  • Use fresh vegetables
  • Vegetarian Recipe

Health benefits of beans

Beans are a good source of plant-based protein.

They are also high in fiber, which can help with digestion and blood sugar control.

Beans are a good source of numerous vitamins and minerals, including folic acid, iron, and potassium.

What vegetables can I add to bean salads?

The short answer is, any vegetables!

I used bell peppers, cherry tomatoes, and chopped red onion. You can also add chopped carrots or chopped celery.

I simply whisked together olive oil, red wine vinegar, a little sweetener, spices, and Dijon mustard for the dressing.

How to make rainbow bean salad

Add the drained and rinsed canned beans to a large bowl.

Then you will prepare all your vegetables by cutting them into fine cubes and adding them to the bowl with the beans.

Then you will take a glass jar and add all the ingredients for the dressing into the jar.

Seal the lid and shake well until combined. Then pour the dressing over the three bean salad.

Toss well, then store the salad in the refrigerator overnight so the dressing soaks into the vegetables.

Helpful Tips for this Easy Three Bean Salad Recipe

Make sure you cut the vegetables into small dice. Finely chopped is the key to success.

The same goes for fresh herbs – be sure to cut them into small cubes.

Drain and rinse beans to help remove bean juices.

You can use apple cider vinegar to replace red wine vinegar, but it will taste slightly different.

Conservation of leftovers

Store leftovers in an airtight container in the refrigerator for up to 4-5 days.

You will find that after a few days the vegetables will start to soften a bit.

Common Questions About Bean Salad

Can I use dried parsley instead of fresh parsley?

You can replace the fresh parsley with dried one. Only use 1/3 of the required amount when used fresh.

How to season this salad?

If you want to spice up your bean salad, leave seeds in the jalapeños when you dice them. This will really up the spiciness factor.

Can I serve immediately once prepared?

You can serve the three bean salad immediately, or let it marinate in the refrigerator for a few hours or overnight.

The longer the dressing sits, the more flavor is infused. But it is also tasty when consumed immediately after preparation.

Can I add citrus to this salad?

Lime juice or lemon juice would add a nice tangy flavor to the dressing. Simply add 1-2 tablespoons of lime or lemon juice to the homemade dressing.

Notes for those who follow Trim Healthy Mama:

You’ll notice in the nutritional information that one serving contains 7 grams of fat and 15 grams of net carbs. Of course we know this would make this recipe a THM:XO (Crossover).

If you want to make a solid E, you can reduce the amount of olive oil to 1/3 cup, as long as you limit yourself to a single serving, you’d be fine!

You can also skip the olives entirely and you’ll reduce the fat content of the three-bean salad even more.

This would make a great side dish to go with my Salsa Verde Chicken!

Other side dish recipes

Rainbow Bean Salad

Rainbow Bean Salad

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Course: Salad

American kitchen

Keyword: bean salad

Preparation time: 15 minutes

Cooking time: 0 minutes

Servings: 12 Servings

Calories: 171kcal

Cooking mode Prevents screen from dimming

  • 1 can (15.25 ounces) black beans, drained and rinsed
  • 1 can (15.5 ounces) kidney beans, drained and rinsed
  • 1 can (15.5 ounces) garbanzo beans (garbanzo beans), drained and rinsed
  • 1 red bell pepper seeded and diced
  • 1 yellow bell pepper, seeded and diced
  • 1 green bell pepper, seeded and diced
  • 1 can (3.8 ounces) sliced ​​black olives, drained
  • 1/3 cup chopped red onion
  • 1 jalapeño pepper seeded and diced
  • 1 pint quartered cherry tomatoes
  • 1/4 cup finely chopped parsley

For the dressing:

  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 1 tablespoon of sweetener
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon onion powder
  • 2 teaspoons of Dijon mustard
  • In a glass jar, mix the ingredients for the dressing.

  • Mix the ingredients for the salad. Pour dressing over salad and toss again.

  • For best flavor, cover and marinate overnight in the refrigerator.

Notes to Trim Healthy Mama Followers: You will note in the nutrition information that one serving contains 7 grams of fat and 15 grams of net carbs. Of course we know this would make this recipe a THM:XO (Crossover). If you want to make a solid E, you can reduce the amount of olive oil to 1/3 cup, as long as you limit yourself to a single serving, you’d be fine! You can also omit the olives entirely, which will further reduce the fat content of the three bean salad and make it firmer.

Service: 1 Service | Calories: 171kcal | Carbs: 22g | Protein: 7g | Fat: 7g | Fiber: 7g

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