5-Bean Salad

When it comes to a high-protein, high-fiber salad packed with flavor, this five-bean salad recipe is a winner. The creamy texture of garbanzo, kidney and great northern beans mixed with the crunch of wax beans and fresh green beans is on point. What’s more, the crisp onion offers a hint of spice that complements the dressing. The result? A refreshing summer bean salad that will be the most sought-after side dish at the cookout.

Ingredients for 5-Bean Salad

• Garbanzo beans: The garbanzo beans (aka chickpeas) offer a nice nutty, creamy texture to the salad. These and all the canned beans in this recipe get drained and rinsed before being added.
• Kidney beans: The mildly sweet taste of kidney beans softens out the onion you’ll see later in this recipe.
• Great northern beans: Known for being a more delicate bean, great northern beans are a can’t-miss for this salad.
• Wax beans: Wax beans are bright yellow beans that add color to your salad along with their nice gentle bean flavor.
• Green beans: This recipe calls for frozen green beans for ease, but if you want to use fresh, that works too.
• Onions: Freshly chopped onion adds the ideal crunch. Although any type of onion will be good here, you can’t go wrong with a purple onion.
• White vinegar: White vinegar has a bright, slightly sour taste that’s a wonderful addition to this salad.
• Sugar: The sweetness of the sugar helps to balance the tart white vinegar.

Directions

Step 1: Combine the veggies

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In a large salad bowl, combine the five beans and the onions, then mix gently.

Step 2: Make the dressing

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In a smaller bowl, whisk the vinegar, sugar, oil, salt and pepper. Pour the dressing over the beans and onions, and toss to coat.

Step 3: Chill the salad

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Cover the salad bowl with plastic wrap or store the salad in a container with a top, then refrigerate it for several hours or overnight. Serve the salad chilled with a slotted spoon.

5-Bean Salad Variations

• Add bacon: To kick things up a notch, you can cook bacon and crumble it into your salad for a little extra savory crunch.
• Bring in some herbs: This five-bean salad recipe is delightful with fresh cut parsley.

How to Store 5-Bean Salad

Refrigerate any leftover salad in an airtight container and consume it within three to four days.

Can you make 5-bean salad ahead of time?

Because this five-bean salad is best when thoroughly chilled, we actually recommend making it a day ahead of time.

5-Bean Salad Tips

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Can I freeze 5-bean salad?

This salad doesn’t freeze well, so we recommend making it up fresh and then eating it within three to four days.

What can I serve with 5-bean salad recipes?

This salad is excellent to bring along to a potluck. We recommend serving it alongside other typical barbecue-style foods, such as pulled pork sandwiches, chicken wings or big juicy burgers.

What can I do with all the bean liquid?

Don’t toss the liquid when you drain the canned beans—you can actually use it to make a vegan mayo.