Rainbow Bean Salad
Colored vegetables provide enormous health building and anti-aging benefits. Beans are a good source of calcium for bones, fiber for stabilizing blood sugar, and they contain hyaluronic acid, which hydrates the skin and increases collagen production. - Jenny Jones
Prep Time: 15 minutes
Total Time: 15 minutes
Makes: 6 to 10 servings
Ingredients:
- one 15-ounce can red kidney beans, drained and rinsed
- one 15-ounce cannellini beans, drained and rinsed
- one 15-ounce can garbanzo beans, drained and rinsed
- 3 cups chopped peppers (red, green & orange/yellow)
- 1/2 cup chopped red onion
- 3 Tablespoons olive oil
- 2 Tablespoons red wine vinegar
- 1/2 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/8 teaspoon salt
- pepper to taste
Salad:
Dressing:
Instructions:
- Place beans, peppers, and onion into a large glass bowl.
- Mix together the dressing ingredients and add to beans. Serve with a slotted spoon.
Hi Jenny – just made this and it smells great – going to let it sit a bit before l dive in! Thanks so much for your recipes – l love that you are a enthusiastic home cook – so approachable with easy everyday ingredients with a special node to our health – at 66 with a few pounds to lose l need to be eating for my long term health! All my best – Greg
Just made this for Memorial Day cookout (now my vegan self can enjoy this Texas meatfest!) The dish is so pretty and tasty thank you2
I just made the salad and it is amazing! I love the taste and perfect for spring!
Made the salad last night. It is delicious. Just shared the recipe with a friend,
This recipe helped with my constipation, thanks girl 🙂
This salad is healthy and delicious! Great for my vegan eating plan. THanks
Please publish more salad recipes
looking good… great eye appeal…. can’t wait to taste it… thanks for sharing