Ingredients
For Rainbow Three Bean Salad Dressing:
- ½ cup olive oil
- ½ cup red wine vinegar
- ½ teaspoon celery salt
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- 2 teaspoons dijon mustard
Rainbow Three Bean Salad Ingredients
- 1 15.25 ounce can black beans, drained and rinsed
- 1 15.5 ounce can kidney beans, drained and rinsed
- 1 15.5 ounce can garbanzo beans (chickpeas), 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 3.8 ounce can sliced black olives, drained
- ⅓ cup red onion diced
- 1 jalapeno pepper seeded and diced
- 1 pint grape tomatoes quartered
- ¼ cup finely chopped parsley
Instructions
- Rinse and drain the canned black olives, black beans, kidney beans and garbanzo beans and set aside.
- Cut the bell peppers and remove seeds and ribs. Chop the peppers up into ½ inch pieces.
- Cut the jalapeño in half lengthwise and remove all seeds. Then, rinse the jalapeño and dice it up.
- Dice up ⅓ cup of red onion.
- Finely chop the parsley.
- Slice the grape tomatoes into quarters.
- Place all of the Rainbow Three Bean Salad Ingredients into a large bowl and toss to combine.
- Add salad dressing and toss again until bean and vegetable mixture is covered with the dressing.
- For best results, cover and place in refrigerator to allow to marinate in dressing for at least 2 hours.
Nutrition
Calories: 59kcal | Carbohydrates: 9g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 408mg | Potassium: 340mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1671IU | Vitamin C: 95mg | Calcium: 23mg | Iron: 1mg