Vegan Colorful Bean Medley

Vibrant, nutritious, and bursting with bold flavors, this Vegan Colorful Bean Medley is a quick and delicious plant-based dish that’s perfect for any meal. Featuring a rainbow of sautéed bell peppers, hearty black beans, kidney beans, and chickpeas, and sweet pops of cherry tomatoes and corn, this skillet recipe offers a symphony of textures and tastes. Enhanced with a zesty lime-cumin dressing and fresh cilantro, it’s a dish that’s as visually stunning as it is satisfying. Ready in just 25 minutes and packed with protein and fiber, this versatile medley can be served warm or at room temperature, making it perfect for meal prep, potlucks, or a family dinner. Enjoy it on its own, pair it with quinoa or rice, or use it as a colorful taco filling!

Nutriscore Rating: 87/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

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

Directions

Step 1

Heat the olive oil in a large non-stick skillet over medium heat.

Step 2

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.

Step 3

Stir in the diced red, yellow, and green bell peppers. Cook for another 5 minutes until the peppers are tender-crisp.

Step 4

Add the black beans, kidney beans, and chickpeas to the skillet. Stir to combine with the vegetables.

Step 5

Toss in the halved cherry tomatoes and sweet corn kernels. Cook for an additional 2 minutes, just to warm them through.

Step 6

In a small bowl, whisk together the lime juice, ground cumin, smoked paprika, salt, and black pepper to make the dressing.

Step 7

Pour the dressing over the bean and vegetable mixture. Stir well to coat everything evenly.

Step 8

Remove the skillet from the heat and stir in the fresh chopped cilantro.

Step 9

Serve warm or at room temperature. The medley can be paired with rice, quinoa, or enjoyed on its own.

Nutrition Facts

Serving size	(2462.8g)

Amount per serving	% Daily Value*
Calories	1933.7

Total Fat 46.2g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3779.1mg	0%
Total Carbohydrate 314.6g	0%
Dietary Fiber 88.2g	0%
Total Sugars 58.2g
Protein 92.4g	0%

Vitamin D 0IU	0%
Calcium 623.9mg	0%
Iron 30.8mg	0%
Potassium 5676.7mg	0%

*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.

Source of Calories

Fat: 20.3%

Protein: 18.1%

Carbs: 61.6%