Vegetarian Colorful Bean Medley

Bursting with vibrant flavors and packed with plant-based protein, the Vegetarian Colorful Bean Medley is a quick and healthy dish that's as eye-catching as it is delicious. Perfect for meal prep, potlucks, or a refreshing weeknight dinner, this hearty salad combines black beans, kidney beans, and chickpeas with a rainbow of bell peppers, juicy cherry tomatoes, crunchy fresh corn, and zesty red onion. A tangy vinaigrette of olive oil, lemon juice, and balsamic vinegar, seasoned with cumin and garlic powder, ties everything together in a symphony of bold tastes. Garnished with fresh cilantro, this no-cook recipe is ready in just 20 minutes and can be served as a main course or a colorful side dish. Whether you're looking for a crowd-pleasing vegetarian recipe, a protein-rich salad, or a vibrant summer dish, this bean medley is sure to impress!

Nutriscore Rating: 88/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

Dice the red, yellow, and green bell peppers into small, even pieces.

Step 3

Finely chop the small red onion and half the cherry tomatoes.

Step 4

In a large mixing bowl, combine the drained beans with the diced peppers, chopped onion, halved cherry tomatoes, and fresh corn kernels.

Step 5

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.

Step 6

Pour the dressing over the bean and vegetable mixture in the large bowl.

Step 7

Gently toss all ingredients together until they are evenly coated with the dressing.

Step 8

Finely chop the fresh cilantro and sprinkle it over the top of the salad for garnish.

Step 9

Refrigerate for at least 1 hour before serving to allow flavors to meld.

Step 10

Serve as a main dish or a hearty side salad.

Nutrition Facts

Serving size	(2252.6g)

Amount per serving	% Daily Value*
Calories	2061.3

Total Fat 42.7g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat 0.9g
Cholesterol 0mg	0%
Sodium 4986.1mg	0%
Total Carbohydrate 337.8g	0%
Dietary Fiber 102.6g	0%
Total Sugars 46.2g
Protein 102.3g	0%

Vitamin D 0IU	0%
Calcium 624.6mg	0%
Iron 34.3mg	0%
Potassium 6515.2mg	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: 17.9%

Protein: 19.1%

Carbs: 63.0%