5 bean salad

Whether you make it for a picnic, potluck, or a weeknight dinner at home as a side dish, this Five Bean Salad is guaranteed to impress. Flavored with homemade garlicky mustard dressing, it comes together in 20 minutes, can be made ahead, and travels well.

Five Bean Salad

green beans

Water

salt

scallions (sliced thinly)

small bell pepper

cucumber

parsley

olive oil

lemon juice

Dijon mustard

honey

garlic (minced)

kosher salt (or more to taste)

black pepper

To cook the green beans: Place a bowl with cold water and some ice. Set aside. Heat 3 cups of water and 1 teaspoon salt in a small saucepan. When it comes to a boil, add in the green beans. Cook for 6-7 minutes or until the green beans are cooked to your liking. Using a slotted spoon, transfer the beans into the ice cold water to stop the cooking. Let it sit a few minutes, drain, and set aside.

To make the salad: Combine red kidney beans, chickpeas, black beans, Cannellini beans, cooked green beans, scallions, bell pepper, cucumber, and parsley in a bowl. Give it a gentle mix and set aside.

To make the dressing: Mix all ingredients in a jar, put the lid on, and shake vigorously until fully mixed.

Drizzle the dressing over the bean salad. Using large servings spoons, give it a mix. Taste for seasoning and add in if necessary.

Serve.

Whether you make it for a picnic, potluck, or a weeknight dinner at home as a side dish, this Five Bean Salad is guaranteed to impress. 

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Flavored with homemade garlicky mustard dressing, it comes together in 20 minutes, can be made ahead, and travels well.

Get the full printable recipe: https://foolproofliving.com/five-bean-salad/

Five Bean Salad Recipe

5 Bean Salad

oz frozen cut green beans (steamed and cooled)

15 oz can garbanzo beans [chickpeas] (drained)

15 oz can cannellini beans (drained)

15 oz can baby lima beans (drained)

15 oz can light red kidney beans (drained)

white balsamic or apple cider vinegar

sugar

tsp salt

garlic powder

onion powder

tsp celery seed

red pepper flakes [more

red bell pepper (diced)

sweet onion (thinly sliced)

Steam green beans per the package directions and cool. Place the remaining canned beans in a colander and rinse under cold water.

In a large mixing bowl, whisk together vinegar, olive oil, sugar, salt, garlic powder, onion powder, celery seed and red pepper flakes until the sugar has dissolved. Add beans, diced red bell pepper and onion to the bowl. Gently toss until combined.

Store chilled in a shallow airtight container. Stir occasionally for 1-2 days before serving. May be made up to one week in advance.

For a quick and easy lunch idea, or your next BBQ or picnic, make an oil-free bean salad.

Easy Vegan Bean Salad

Beans

chickpeas

dark red kidney beans (rinsed and drained)

red onion

celery

dill

red pepper flakes (optional)

red wine vinegar

maple syrup

Tablespoon dijon mustard

water

sea salt

Italian seasoning

Rinse, drain and combine all beans in a large bowl.

Dice vegetables and add them to the bowl with the beans.

I use a vegetable chopper to make the vegetable uniform in size.

Add herbs and seasonings.

Set aside to make the dressing.

Bean Salad

Whisk all ingredients together.

Pour over the bean salad.

Stir into bean salad mixture.

Cover and place in the refrigerator.

The bean salad must be marinated in the refrigerator for at least an hour for optimal flavor.

Bean Salad Dressing

This is such a great bean salad to keep in the frig as a regular staple.  You can vary the beans from week to week.  So delicious and helps me easily meet my daily bean consumption.  Thanks for the recipe, Kathy.
Your video collection is quite impressive.

I added black olive slices because I like them

https://videos.scriptwrapper.com/6815/piumlorsrq8igzr6jfnl/original/video.mp4

Make an oil-free vegan bean salad recipe for a quick and easy lunch idea or your next BBQ or picnic—a fast and easy recipe in 15 minutes or less.

Bean Salad With Oil-Free Dressing

A delicious and hearty bean salad made with 5 different kinds of beans, corn, bell pepper, onion and seasonings!

(14.5 ounce) can black beans

(14.5 ounce) can garbanzo beans (also known as chickpeas

(14.5 ounce) can pinto beans

kidney beans (light

(14.5 ounce) can cannellini beans

(14.5 corn

onion

green bell pepper (chopped)

celery (chopped)

cilantro (chopped)

tsp course black pepper

extra virgin olive oil

Drain and rinse the 5 cans of beans and the corn.

In an extra large mixing bowl, toss together the beans, corn, red onion, bell pepper and celery.

In a small bowl, whisk together red wine vinegar, lemon juice, sugar, salt and black pepper until the sugar is dissolved. Slowly whisk in the olive oil.

Pour the dressing over the salad and toss to coat evenly. Stir in cilantro. Enjoy right away or for best results, refrigerate in an airtight container for at least 4 hours. Toss again just before serving.

5 Bean Salad will last up to 5 days in the refrigerator as vinegar is a natural preservative.

I made this for a large group of people and everyone thought it was delicious.

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Top 4 5 bean salad recipes from across the web

The most viewed 5 bean salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Five Bean Salad

5 Bean Salad

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5 Bean Salad

The most viewed 5 bean salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine