Rainbow Salad Recipe | Healthy Recipes at NutritionFacts.org

Ingredients

• 1 ½ cups or 1 (15.5 oz) BPA-free can of salt-free chickpeas, drained and rinsed
• 1 ½ cups or 1 (15.5 oz) BPA-free can of salt-free cooked cannellini beans, drained and rinsed
• 2 cups cherry tomatoes, cut in half
• 1 cucumber, sliced into ½ inch pieces
• 2 yellow bell peppers, sliced into ½ inch pieces
• ½ cup red onion, cut and sliced into thin strips
• 20 fresh basil leaves, minced
• 1 tablespoon fresh minced garlic
• 1 tablespoon salt free stone-ground mustard
• 1 tablespoon balsamic vinegar
• 1 tablespoon apple cider vinegar
• 3 tablespoons lemon juice
• 1 teaspoon ground turmeric
• ½ teaspoon ground pepper