Rainbow Bean Salad

Easiest thing to whip up - this salad is a real crowd pleaser. The combinations are limitless. Take the flavor journey. You will feel so satisfied adding this into your meals. Although it would be ideal to make this using all fresh ingredients from the farmer's market, you can enjoy it year round with a few inexpensive grocery store staples as follows.

Rainbow Bean Salad

8 ounces frozen sweet corn
8 ounces frozen edamame (shelled)
1/2 fresh red bell pepper (finely diced)
2 large fresh carrots (finely diced)
1 fifteen ounce can black beans (drained and rinsed)
1/4 cup minced curly parsley
1/4 cup minced flat leaf parsley
1/4 cup minced cilantro (optional)
3/4 cup balsamic vinegar (red or white)
1/4 cup canola oil
(Olive oil okay but solidifies in refrigerator so suggest serving salad at room temp if used)
Sea salt and black pepper (to taste)
1 tablespoon Agave syrup (or sweetener of choice)

In a medium sized jar add vinegar, oil, agave, salt and pepper. Put a lid on jar and shake well. Taste and adjust seasoning levels to preference). Set aside.

Drain and rinse black beans and put into a large glass bowl. Add frozen edamame and corn. Add red bell pepper, carrots, parsley and cilantro. Gentle toss mixture to combine.

Give your jar another good shake and pour over salad. Stir to coat and leave on counter (covered) for about 30 minutes. Serve immediately or keep covered and refrigerate until serving.

Will keep in fridge for up to a week.

Serving suggestions: Scoop over mixed greens for a hearty salad.

Great as a relish on tacos and burritos.

For non-vegans enjoy alongside chicken, beef, fish and hard-boiled eggs.


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