Looking for a vibrant dish that does the work for you? This protein-packed slow cooker recipe combines three types of beans, sweet bell peppers, colorful cherry tomatoes, and a punchy vinaigrette that gently meld together in your slow cooker—all while you go about your day. It’s hearty, healthy, and incredibly simple to make.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 small red onion, finely chopped
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- ⅓ cup olive oil
- ¼ cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper, to taste
Instructions
Begin by whisking together the olive oil, red wine vinegar, Dijon mustard, oregano, and basil in a medium bowl. Season the dressing with salt and black pepper, adjusting to your preference.
Next, place the chickpeas, kidney beans, and black beans in the bottom of your slow cooker. Add the chopped red onion, diced bell pepper, and halved cherry tomatoes on top of the beans. Drizzle the dressing all over the mixture, then give everything a gentle stir so the flavors mingle.
Set your slow cooker to low and cook for 2 hours, or until the vegetables have softened slightly and the beans are warm. Stir once midway through cooking to ensure the dressing coats every bite. When ready, taste and add more salt or pepper if needed. Serve warm or refrigerate and enjoy chilled.
This salad truly shines as a simple plant-based main course or a picnic-ready side—its light, tangy flavors appeal to just about everyone. Packed with fiber and loaded with protein, it’s excellent for vegetarian, vegan, or generally health-conscious cooks, and you can easily swap in cannellini beans, add fresh herbs, or toss in some chopped cucumbers for extra crunch.
Whether you pair it with crusty bread or enjoy it straight from the fridge, its effortless prep and wholesome ingredients make it a winner every time.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
