Rainbow Marinated Bean Salad

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Rainbow Marinated Bean Salad

This simple marinated bean salad features a bevy of vibrant vegetables that lend crunch against a fibrous two-bean base, finished with an easy 3-ingredient marinade dressing. After a few hours rest (24 is best, but 6 hours minimum) in the fridge, this Marinated Rainbow Bean Salad offers a wonderfully balanced salad that is subtly sweet and tangy.

Prep Time30

Refrigeration Time6

Total Time6 30

Course: Salad, Side Dish

Cuisine: American

Keyword: marinated bean salad

Servings: cups

Calories: 559kcal

Author: Christina Koncker

Equipment

1 saucepan

Ingredients

1 15.5 ounce can black beans drained and rinsed
1 15.5 ounce can garbanzo beans drained and rinsed
1 15.5 ounce corn (or hominy)
1 cup red onion chopped
1 cup green bell pepper chopped
1 cup red, yellow, or orange bell pepper chopped
1 cup celery chopped

Marinade (Dressing)

½ cup apple cider vinegar
½ cup vegetable oil
½ cup sugar

Instructions

Add apple cider vinegar, vegetable oil, and sugar to a small pot and bring to a simmer over medium-high heat. Stir until sugar is dissolved, then remove from heat and let cool.
½ cup apple cider vinegar, ½ cup vegetable oil, ½ cup sugar
Rinse and strain the canned black beans, corn (or hominy), and garbanzo beans. Add to a large, lidded bowl.
1 15.5 ounce can black beans, 1 15.5 ounce can garbanzo beans, 1 15.5 ounce corn
Dice red onion, bell peppers, jalapeno, and chop celery. Add freshly chopped veggies to the bowl.
1 cup red onion, 1 cup green bell pepper, 1 cup red, yellow, or orange bell pepper , 1 cup celery
Pour the cooled dressing over the bowl, and stir a few times with a spatula to combine.
Refrigerate for at least 6 hours before serving, but overnight (24 hours) is best. Keep stored in a lidded bowl for up to 4-5 days.

Notes

*Nutrition information is approximate and created using an online calorie calculator.

*This makes approximately 6-7 cups of salad.

Tip 1. Get creative. I often add sliced black olives or banana peppers to this salad. Don't be afraid to swap in ingredients or add ingredients. The recipe includes plenty of dressing so you could easily add in a new ingredient or two.

Tip 2. Use easy substitutions. Instead of canned corn, grilled corn would be amazing and you could also tag in frozen instead. You don't have to use red onion, but I like the color contrast (I'd recommend yellow onion or slice up some green onions). Use those mini sweet peppers instead of bell peppers for sweet pops of color that are right at home in this salad.

Tip. 2.1. But don't forget to consider how an ingredient might fare after 3 days. I don't recommend adding tomato or cucumber (unless you use an English cucumber and remove the seeds to keep things crisp). These ingredients will add moisture, diluting the marinade.

Nutrition