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Easy and Refreshing Five Bean Salad Recipe

Easy and Refreshing Five Bean Salad

A colorful, make-ahead bean salad made with five kinds of beans, red onion, parsley, and a simple vinegar dressing. It is ideal for picnics, potlucks, barbecues, and easy weekday lunches.
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Prep Time 15 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Salad
  • 1 15-ounce can Green beans, drained and rinsed
  • 1 15-ounce can Yellow wax beans, drained and rinsed
  • 1 15-ounce can Kidney beans, drained and rinsed
  • 1 15-ounce can Chickpeas or garbanzo beans, drained and rinsed
  • 1 15-ounce can Cannellini beans, lima beans, or butter beans, drained and rinsed
  • 1/2 small Small red onion, thinly sliced or finely chopped
  • 1/4-1/2 cup Fresh parsley, chopped
Dressing
  • 1/3 cup Apple cider vinegar or red wine vinegar
  • 1/4 cup Vegetable oil, olive oil, or a combination
  • 2 tablespoons Granulated sugar
  • 1 teaspoon Dijon mustard
  • 3/4 teaspoon Salt
  • 1/4 teaspoon Freshly ground black pepper

Method
 

Step-by-Step
  1. Drain and rinse all five cans of beans thoroughly under cold running water. Let them drain well so excess liquid does not dilute the dressing.
  2. Place the beans, red onion, and parsley in a large bowl. Toss gently so the beans remain whole.
  3. Whisk the vinegar, oil, sugar, Dijon mustard, salt, and pepper in a separate bowl until the sugar and salt are mostly dissolved.
  4. Pour the dressing over the bean mixture and toss gently until everything is evenly coated.
  5. Cover and refrigerate for at least 1 hour; several hours is better. Toss again before serving and adjust the salt, pepper, vinegar, or sugar to taste.

Notes

For fresh green beans, trim and cut about 8 ounces into bite-size pieces, blanch in boiling salted water for 3-4 minutes, transfer immediately to ice water, and drain well before using. Store the finished salad covered in the refrigerator and make it several hours ahead or the day before for the best flavor.