Vegetarian Colorful Bean Medley
Brighten up your table with this vibrant and nutritious Vegetarian Colorful Bean Medley, a no-cook recipe that’s as easy to make as it is delicious! Packed with a trio of hearty beans—black beans, kidney beans, and chickpeas—this dish gets a refreshing crunch from red, yellow, and green bell peppers, along with sweet bursts of fresh corn and cherry tomatoes. Tossed in a zesty dressing made with olive oil, lemon juice, and a hint of balsamic vinegar, and seasoned with cumin and garlic powder, every bite is a flavor explosion. Finished with fresh cilantro for a fragrant garnish, this gluten-free, protein-packed salad is perfect as a main course, side dish, or even a meal-prep option. With just 20 minutes of prep and no cooking required, this colorful and wholesome dish is your go-to recipe for quick and healthy plant-based meals.
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Recipe Information
Ingredients
- 1 can (15 oz) canned black beans
- 1 can (15 oz) canned kidney beans
- 1 can (15 oz) canned chickpeas
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 1 small red onion
- 1 cup cherry tomatoes
- 1 cup fresh corn kernels
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon balsamic vinegar
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro
Instructions
Open the cans of black beans, kidney beans, and chickpeas. Rinse and drain them well in a colander. Set aside to allow excess water to drain off.
Dice the red, yellow, and green bell peppers into small, even pieces.
Finely chop the small red onion and half the cherry tomatoes.
In a large mixing bowl, combine the drained beans with the diced peppers, chopped onion, halved cherry tomatoes, and fresh corn kernels.
In a small bowl, whisk together the extra virgin olive oil, lemon juice, balsamic vinegar, ground cumin, garlic powder, salt, and black pepper to create the dressing.
Pour the dressing over the bean and vegetable mixture in the large bowl.
Gently toss all ingredients together until they are evenly coated with the dressing.
Finely chop the fresh cilantro and sprinkle it over the top of the salad for garnish.
Refrigerate for at least 1 hour before serving to allow flavors to meld.
Serve as a main dish or a hearty side salad.
Nutrition Facts
Calories |
2077 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4537 mg | 197% | |
| Total Carbohydrate | 338.8 g | 123% | |
| Dietary Fiber | 100.9 g | 360% | |
| Total Sugars | 54.6 g | ||
| Protein | 101.6 g | 203% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 620 mg | 48% | |
| Iron | 32.4 mg | 180% | |
| Potassium | 5876 mg | 125% | |
*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.
