This Rainbow Bean Salad is great to serve when you are having a BBQ or a potluck, or anytime.
The flavors of this salad start with 2 cans of Ranch Style Pinto Beans with Jalapenos. If you look at the link, it is the next to last product on the page.
The rainbow that this recipe name refers to is the red and yellow bell peppers that are in it. There is also celery, onions and a little bit of cilantro.
The dressing is fun because it has hot pepper (jalapeno) jelly, chile powder, lime juice, grapeseed oil and honey as it’s main ingredients.
If you enjoy Southwest flavors I think you will love this healthy salad!
I shared this recipe with Foodie Friday at Designs By Gollum, Full Plate Thursdays at Miz Helen’s Country Cottage, Simple Lives Thursday at A Little Bit Of Spain In Iowa, Pennywise Platter Thursday at The Nourishing Gourmet, Fight Back Friday at Food Renegade, Finer Things Friday at The Finer Things In Life, Mouthwatering Monday at A Southern Fairytale, Homemaker Monday at 11th Heaven’s Homemaking Haven, This Weeks Cravings at Mom’s Crazy Cooking, Gluten Free Wednesdays at The Gluten Free Homemaker, Real Food Wednesday at Kelly The Kitchen Kop
Mix together in a large bowl:
2 15 oz cans Ranch Style Pinto Beans with Jalapenos, drained
2 cups celery, chopped
1 cup sweet onion, chopped
1 cup red bell pepper, chopped
1 cup yellow bell pepper, chopped (I roasted and peeled my bell peppers for this salad but you can just use them fresh if you prefer)
2 tablespoons fresh cilantro, chopped
Make dressing and stir about 2/3 of a cup of it into the salad.
Chile Lime Dressing
This makes about 1 cup of dressing.
Whisk or blend all ingredients until smooth:
1/4 cup fresh Mexican lime juice
1/2 cup grapeseed oil
3 tablespoons hot pepper (jalapeno) jelly (this is not really hot, don’t worry!)
1 tablespoon Gebhardts chile powder
1/2 teaspoon Trader Joes Jalapeno Salsa (or your choice of salsa)
4 teaspoons honey to balance the flavors and acid