Rainbow Three-Bean Salad

Name: Rainbow Three-Bean Salad
Prep time: 15 min
Total time: 15 min
Ingredients: ¼ cup (60 ml) balsamic vinegar; 3 tablespoons (45 ml) extra-virgin olive oil; 1 tablespoon (20 g) pure maple syrup; 1 teaspoon Dijon mustard; 1 clove garlic, minced; ¼ teaspoon smoked paprika; ½ can (7.5 ounces, or 210 g) kidney beans, drained and rinsed; ½ can (7.5 ounces, or 210 g) chickpeas (garbanzo beans), drained, rinsed, and patted dry; ½ can (7.5 ounces, or 210 g) chickpeas (garbanzo beans), drained, rinsed, and patted dry; ½ can (7.5 ounces, or 210 g) cannellini beans, drained and rinsed; 1½ bell peppers (red, orange, and yellow), cored and diced; 1½ bell peppers (red, orange, and yellow), cored and diced; 1½ bell peppers (red, orange, and yellow), cored and diced; 1½ bell peppers (red, orange, and yellow), cored and diced; 2 or 3 Roma tomatoes, seeded and diced; ½ English cucumber (with skin), diced; ½ small red onion, diced; 2 tablespoons (8 g) finely chopped fresh parsley; 2 tablespoons (5 g) finely chopped fresh basil; Salt and pepper, to taste; Salt and pepper, to taste; ⅛ teaspoon red pepper flakes, or to taste (optional)

Preparation info

yield:
4
servings

Difficulty
Easy
Ready in
15 min

Appears in

The Build Your Bowl Salad Cookbook

By Nina Cherie Franklin

Published 2025

About

A great choice for meal prep, this colorful medley of savory beans, fresh vegetables, and herbs balanced with a tangy-sweet dressing makes the perfect nutrient-packed side dish or light main course.

Ingredients

For the Maple Balsamic Vinaigrette

¼ cup (60 ml) balsamic vinegar
3 tablespoons (

Main course
Side dish
Vegan
Gluten-free

Method

Make the Dressing

In a small bowl, shaker, or mason jar, combine the vinegar, olive oil, maple syrup, mustard, garlic, and paprika. Whisk or shake until well mixed. Season with salt and pepper to taste.

Build the Bowl

In a large mixing bowl, combine the kidney beans, chickpeas, and cannellini beans. Add