Easy Colorful Bean Salad Food

RAINBOW BEAN SALAD

Steps:

• To make this rainbow bean salad, you will want to prep all your veggies and open your cans and place them in a bowl.
• Then in a jar or bowl, you will want to work on adding all the ingredients for your dressing. Place lid on the jar and shake, or use a whisk to mix up the dressing.
• Pour over the veggies and beans, and toss the salad.
• Store your rainbow bean salad in the fridge for at least 4 hours or let it sit overnight.
• Then right before serving give your bean salad a toss, and enjoy.

COLORFUL BEAN SALAD

Steps:

• In a large bowl, combine the first six ingredients. Add the beans, corn and onions; stir to coat. Cover and refrigerate until serving. Serve with a slotted spoon.

RIDICULOUSLY EASY BEAN SALAD

Steps:

• Add chopped onions to a small bowl and cover with cold water. Set aside for 5 minutes, drain, and then rinse. This step helps to remove some of the 'raw' flavor of the onion so that it does not overpower the salad.
• Meanwhile, in the bottom of a large bowl, whisk together the vinegar, olive oil, mustard, salt and pepper. Taste the dressing and then adjust with more salt/pepper. If the dressing tastes too abrasive, whisk in 1 to 2 teaspoons of honey or maple syrup to balance out the vinegar.
• Add the beans, drained onion, cucumber, parsley, capers and dried oregano. Toss well, cover and chill in the refrigerator at least 1 hour to allow the beans to marinate in the dressing.
• The salad will keep stored in an airtight container in the fridge up to 4 days.

COLORFUL TUSCAN BEAN SALAD

Steps:

• In a large salad bowl, combine the first 10 ingredients. Refrigerate for 20 minutes or until serving. Stir in basil. Serve with a slotted spoon.

COLORFUL FOUR BEAN SALAD

Steps:

• In a large bowl, whisk together the white sugar, vinegar, and vegetable oil. Stir in the celery, green pepper, red onion and pimentos. Pour the green beans, wax beans, lima beans and kidney beans into a colander, and rinse under cold water. Let drain for a few minutes, then stir into the bowl with the rest of the salad. Store in a large jar in the refrigerator, and shake or turn occasionally for 1 day to marinate. If you do not have a sealed container, simply stir the salad every few hours. This keeps for about a week, but will be gone sooner.

COLORFUL BLACK BEAN SALAD

Steps:

• Combine all the dressing ingredients together in a large bowl and whisk until blended.
• Add in the beans, pepper, onions, and cilantro and mix.
• Refrigerate 1 hour before serving.

COLORFUL BLACK BEAN SALAD

Steps:

• Combine all ingredients in a bowl.
• Let stand at least 15 minutes for corn to fully defrost and flavors to combine.
• Toss and serve.

COLORFUL KIDNEY BEAN SALAD

Steps:

• Note: I use white and light green parts of scallions only. - Adjust hotness to your taste by choosing the amount of jalapeno.
• For the dressing mix all ingredients except oil together until blended. Add oil and taste. It should be nicely sour.
• Mix all salad ingredients in a large bowl, pour dressing over and mix thoroughly.
• Let flavors blend for at least 15 minutes or keep in the fridge up to 24 hours ( use less jalapeno then). Serve at room temperature.
• NOTE: If you plan to make the salad ahead of time, consider to add the basil only 30 minutes before serving, so it won't get all brown, but the flavors will have time to blend.