Rainbow Bean Salad is gorgeous, healthy, easy to make and transport, keeps well in the fridge, and is fun to eat ~ what more could you ask from a salad?
Make sure all your beans are drained and rinsed well to remove any 'canned' flavor. Place all the beans in a large bowl, along with the rest of the salad ingredients.
To make the dressing, blend the ingredients together with a stick blender or in a small food processor, until emulsified and creamy. Taste to adjust any of the seasonings.
Toss the salad in enough dressing to thoroughly moisten, you won't use all of it. Refrigerate until ready to serve, and then toss with more dressing.
Notes
Double the recipe to use a whole 15 ounce can of each of the beans
Add tuna for a complete meal.
Small balls of fresh mozzarella or crumbled feta cheese might be nice.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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