Vegan Colorful Bean Medley
Bursting with vibrant colors and wholesome flavors, our Vegan Colorful Bean Medley is a quick, healthy dish that's perfect for any occasion. Crafted with tender bell peppers, protein-packed black beans, kidney beans, and chickpeas, plus juicy cherry tomatoes and sweet corn kernels, this medley offers a nutritional powerhouse in every bite. A zesty lime-cumin dressing infused with smoked paprika ties all the flavors together effortlessly, while fresh cilantro adds a refreshing herbal kick. Ready in just 25 minutes, this skillet recipe is ideal for busy weeknights or meal prepping. Serve it warm or at room temperature, as a standalone dish, or alongside rice or quinoa for a satisfying, plant-based feast. A vibrant vegan recipe that’s rich in fiber, gluten-free, and brimming with natural goodness!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium red onion, chopped
- 3 units garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 1 medium green bell pepper, diced
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned chickpeas, drained and rinsed
- 1.5 cups cherry tomatoes, halved
- 1 cup sweet corn kernels
- 0.5 cup fresh cilantro, chopped
- 1 large lime, juiced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Heat the olive oil in a large non-stick skillet over medium heat.
Add the chopped red onion and minced garlic to the skillet. Sauté for about 2-3 minutes until the onion becomes translucent and the garlic is fragrant.
Stir in the diced red, yellow, and green bell peppers. Cook for another 5 minutes until the peppers are tender-crisp.
Add the black beans, kidney beans, and chickpeas to the skillet. Stir to combine with the vegetables.
Toss in the halved cherry tomatoes and sweet corn kernels. Cook for an additional 2 minutes, just to warm them through.
In a small bowl, whisk together the lime juice, ground cumin, smoked paprika, salt, and black pepper to make the dressing.
Pour the dressing over the bean and vegetable mixture. Stir well to coat everything evenly.
Remove the skillet from the heat and stir in the fresh chopped cilantro.
Serve warm or at room temperature. The medley can be paired with rice, quinoa, or enjoyed on its own.
Nutrition Facts
Calories |
1934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3779 mg | 164% | |
| Total Carbohydrate | 314.6 g | 114% | |
| Dietary Fiber | 88.2 g | 315% | |
| Total Sugars | 58.2 g | ||
| Protein | 92.4 g | 185% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 624 mg | 48% | |
| Iron | 30.8 mg | 171% | |
| Potassium | 5677 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
