This easy vegan bean salad is gluten-free, dairy-free, and soy-free – but most important, it's delicious! Loaded with healthy veggies, beans and your choice of brown rice or quinoa all tossed in a spicy southwest-flavored dressing!
It's a dish that you can put your own twist on and make your own. You can layer it and make it fancy, or just dump everything into a bowl and mix it up.
🍴A kid-friendly dish
I started calling this rainbow salad and it got my kids more excited about eating it. The name is definitely more enticing than a “big bowl of beans and vegetables!” Who doesn’t like rainbows?
🥡 Meal prep instructions
This is the perfect make-ahead meal! I started making this years ago when I lived in Albuquerque, New Mexico. My husband and I loved the southwestern flavors and needed a meal that we could easily pack for our lunches. When my husband was in his 20s, there was no filling him up – the amount that he could eat was seriously crazy!
He wanted something with complex carbohydrates, proteins, and a little fat that he could grab as a snack or pack in his lunch. I came up with this salad and I would make a huge bowl of it every Sunday to get us through the first half of the week.
🍚 Choosing your grain
Short grain brown rice or quinoa is usually my grains of choice, but you can use any cooked grain that will hold together in the salad. (Barley works great too for those who don't have to be gluten-free). You can also make it easier on yourself and buy the pre-cooked rice or quinoa. It is sold vacuum-sealed or frozen depending on the store where you shop.
❔Why does this recipe make so much?
Since I like to make a huge bowl of this and use it for lunches or snacks for days, this recipe makes a lot of food! Feel free to cut it in half if it will be too much for you!
It keeps well in the fridge for up to 4 days and it freezes well too.
✨ Great for vegans and non-vegans alike
Southwest Rainbow Salad works great for a side dish or to bring to pot lucks. Everyone that I have shared this recipe with loves it and has told me years later that it is still a staple in their house! Please, make it your own by putting in things that you love like avocado, cilantro, a squeeze of lemon, and some red onion. That is part of what makes this salad fun!
🌟 More meal prep recipes
- Vegan Chickpea Salad with Garlic Vinaigrette
- Teriyaki Noodles
- Citrus Salad with Chickpeas
- Vegan Fried Rice
- Easy Chia Seed Pudding Breakfast Prep
📌 Be sure to follow me on Pinterest for new vegan recipes!
Vegan Bean Salad - Southwest Style
- 3-4 cups cooked grain of choice like short grain brown rice quinoa, or barley
- 1 can black beans drained, and rinsed
- 1 can kidney beans drained, and rinsed (or any other bean of choice)
- 1 1/2 cup corn (frozen)
- 1 red bell pepper diced
- 1 orange bell pepper diced
- 2 green onion stalks chopped
- 1/4 cup cilantro (optional)
- 1 avocado diced (optional)
For the dressing:
- ½ cup light olive oil
- 1-2 tablespoons lime juice or red wine vinegar
- 2 minced garlic cloves
- 1 ½ teaspoon chili powder
- ¾ teaspoon salt
- ¾ teaspoon ground cumin
- 1/2 teaspoon ground chipotle pepper optional for a smokey flavor
- dash red pepper flakes optional
- Cook grain of choice and then let cool (or use any frozen or pre-cooked grain like quinoa, short grain brown rice, or barley).
- Put the grain of choice, beans, and vegetables into a bowl and mix. (If using avocado, add it at the end so it doesn't get smashed)
- Place all of the dressing ingredients in a small bowl and whisk together and then drizzle over the salad and mix well.
- Serve or keep in an airtight container in the fridge for 3-5 days
- This makes a large batch. It is great to keep in the fridge for a quick meal and snacks.
- Works great for meal prep. Make ahead and then use for lunches for up to 4 days if kept in the fridge.
- You may freeze portions that you don't use.
- You can use leftover grains or buy pre-cooked grains to save time.
- If cooking grains for this recipe, allow them to cool before adding to the salad.
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