Step 1: Drain and Rinse the Beans

1. Open the Canned Beans:

Start by opening your cans of black beans, kidney beans, chickpeas, and pinto beans. Drain each can in a colander and rinse the beans thoroughly under cold water. Rinsing helps remove excess sodium and gives the beans a fresher flavor.

2. Set the Beans Aside:

After rinsing, set the beans aside to drain fully while you prepare the rest of the salad ingredients.

Step 2: Prepare the Vegetables

1. Dice the Bell Peppers:

Take your red, yellow, and orange bell peppers, remove the seeds and cores, and dice them into small, bite-sized pieces. These colorful peppers will add a sweet crunch to the salad.

2. Chop the Onion:

Finely chop 1/2 red onion into small pieces. Red onion adds a sharp bite to the salad, but if you prefer a milder flavor, you can soak the chopped onion in cold water for about 10 minutes before adding it to the salad.

3. Halve the Cherry Tomatoes (Optional):

If using cherry tomatoes, slice them in half. Tomatoes bring a juicy, slightly tangy element to the salad, but they are optional if you’re not a fan.

4. Chop the Herbs:

Finely chop 1/4 cup fresh cilantro and 1/4 cup fresh parsley. These herbs add freshness and brightness to the salad, enhancing the overall flavor.

Step 3: Mix the Salad Ingredients

1. Combine the Beans and Veggies:

In a large mixing bowl, combine the drained beans, corn, diced bell peppers, chopped onion, and halved tomatoes (if using). Gently toss everything together to ensure the ingredients are evenly distributed.

2. Add the Fresh Herbs:

Sprinkle the chopped cilantro and parsley over the bean and vegetable mixture. These herbs not only add flavor but also make the salad even more vibrant and colorful.

Step 4: Make the Vinaigrette Dressing

1. Whisk the Ingredients:

In a small bowl, whisk together 1/4 cup olive oil, 3 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 tablespoon maple syrup, and 1 minced garlic clove. Whisk until the ingredients are well combined and the dressing is smooth.

2. Season the Dressing:

Add 1/2 teaspoon cumin, 1/2 teaspoon chili powder, and season with salt and black pepper to taste. Adjust the seasoning to your preference—you can add more vinegar for tang, more maple syrup for sweetness, or extra garlic for a punch of flavor.

3. Taste and Adjust:

Taste the vinaigrette to ensure the balance of flavors is just right. You can adjust the proportions based on your taste—if you prefer a zestier dressing, add a bit more vinegar; for more sweetness, add a touch more maple syrup.

Step 5: Dress the Salad

1. Pour the Dressing:

Pour the prepared vinaigrette over the salad ingredients in the large mixing bowl. Gently toss the salad to coat all the beans and vegetables with the dressing.

2. Let the Flavors Marinate:

For the best flavor, let the salad sit for at least 15-30 minutes before serving. This gives the beans and vegetables time to soak up the tangy dressing and allows the flavors to meld together beautifully.

Step 6: Garnish and Serve

1. Add Optional Garnishes:

Just before serving, you can top the salad with diced avocado, feta cheese, or crushed tortilla chips for extra creaminess, tang, or crunch. If you like a citrusy twist, squeeze a fresh lime wedge over each serving for added brightness.

2. Serve and Enjoy:

This Rainbow Bean Salad is ready to be served as a side dish or a main course. It’s perfect for BBQs, potlucks, or as a healthy, make-ahead lunch.