Confetti Bean Salad
A fresh and flavourful bean salad that is simple to toss together! Packed with protein and fiber, this is a wonderfully filling lunch (I like to add it to a bed of greens), or serve it as a healthy side at dinner.
Confetti Bean Salad
Ingredients
- 1 cup brown rice
- 1 can black beans
- 1 can kidney beans
- 1 can corn
- 1 red pepper, diced
- ½ jalapeño diced
- ½ red onion, diced
Dressing
- ½ cup olive oil
- ¼ cup balsamic vinager
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- ¼ cup fresh parsley, chopped
- Salt & pepper to taste
Instructions
- Prepare the brown rice according to package direction. Allow the rice to cool in a large bowl in the fridge.
- Once the rice has cooled off, drain the cans of beans and corn and add them to the rice. Add chopped peppers and onion.
- Add all dressing ingredients in a separate bowl and whisk to combine. Pour over the salad and toss.
- Chill salad in the fridge before serving.
- Enjoy 🙂
Notes
Want to get creative?
- Try substituting another whole grain for the rice. I’ve tried this recipe with quinoa and farro, and both were delicious.
- Try a combination of fresh herbs instead of using just parsley. Cilantro, basil, or mint sound refreshing to me.
