Rainbow Bean Salad Recipes

RAINBOW BEAN SALAD

Rainbow Bean Salad image

Serve up this easy bean salad for a side dish or even snack. Loaded with a variety of fresh vegetables and beans. This rainbow bean salad is so delicious.

Provided by Kelsey Apley

Time 10m

Number Of Ingredients 18

Ingredients

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
½ cup olive oil
½ cup red wine vinegar
1 tablespoon sugar
½ teaspoon celery salt
½ teaspoon black pepper
1 teaspoon onion powder
2 teaspoons dijon mustard

Steps:

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.

Nutrition Facts : ServingSize 1 g, Calories 280 kcal, Carbohydrate 29 g, Protein 9 g, Fat 15 g, SaturatedFat 2 g, Sodium 348 mg, Fiber 8 g, Sugar 6 g, UnsaturatedFat 12 g

LAYERED RAINBOW SALAD POTS

Layered rainbow salad pots image

Give kids two of their five-a-day and a dose of vitamin C with these colourful rainbow pots of tuna salad, ideal for a lunchbox, or summer picnic

Provided by Lulu Grimes

Categories Dinner, Lunch, Snack

Time 37m

Number Of Ingredients 8

Ingredients

350g pasta shapes (De Cecco is a good brand that stays nice and firm)
200g green beans , trimmed and chopped into short lengths
160g can tuna in olive oil, drained
4 tbsp mayonnaise
4 tbsp natural yogurt
½ small pack chives , snipped (optional)
200g cherry tomatoes , quartered
1 orange pepper , cut into little cubes 195g can sweetcorn, drained

Steps:

Cook the pasta until it is still a little al dente (2 mins less than the pack instructions) and drain well. Cook the green beans in simmering water for 2 mins, then rinse in cold water and drain well. Mix the tuna with the mayonnaise and yogurt. Add the chives, if using.
Tip the pasta into a large glass bowl or four small ones, or four wide-necked jars (useful for taking on picnics). Spoon the tuna dressing over the top of the pasta. Add a layer of green beans, followed by a layer of cherry tomatoes, then the pepper and sweetcorn. Cover and chill until you're ready to eat.

Nutrition Facts : Calories 697 calories, Fat 30 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 13 grams sugar, Fiber 9 grams fiber, Protein 24 grams protein, Sodium 0.5 milligram of sodium

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