Rainbow Bean Salad

Queens, If you are looking for something that is fresh, full of vegetables, a light dressing, this bean salad is a fantastic option. An easy cold bean salad.

This is a great recipe that you can make if you want to meal prep for a few days!

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

For the dressing:

• ½ cup olive oil

• ½ cup red wine vinegar

• 1 tablespoon Agave

• ½ teaspoon celery salt

• ½ teaspoon black pepper

• 1 teaspoon onion powder

• 2 teaspoons dijon mustard

Instructions

1. To make this rainbow bean salad, you will want to prep all your veggies and open your cans and place them in a bowl.

2. 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.

3. Pour over the veggies and beans, and toss the salad.

4. Store your rainbow bean salad in the fridge for at least 4 hours or let it sit overnight.

5. Then right before serving give your bean salad a toss, and enjoy.