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5 Bean Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 61 reviews
  • Author: Kimberly
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes plus chilling time
  • Yield: 6 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegan

Description

A vibrant and nutritious 5 Bean Salad packed with a variety of beans and fresh vegetables, tossed in a tangy apple cider vinegar and olive oil dressing. This easy-to-make salad is perfect as a refreshing side dish or a light meal, ready in just 5 minutes and ideal for those seeking a healthy, protein-rich vegan option.

Ingredients

Beans

  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (15 oz) green beans, drained and cut into bite-sized pieces
  • 1 can (15 oz) wax beans, drained and cut into bite-sized pieces

Vegetables

  • 1 small onion, finely chopped
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1/2 cup fresh parsley, chopped

Dressing

  • 1/3 cup olive oil
  • 1/4 cup apple cider vinegar
  • 2 tablespoons sugar (or honey for a healthier option)
  • 1 teaspoon honey
  • 1 clove garlic, minced
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Prepare the Beans: In a large mixing bowl, combine the black beans, kidney beans, cannellini beans, chickpeas, green beans, and wax beans. Make sure all beans are drained and rinsed well to reduce sodium and enhance freshness.
  2. Add Vegetables: Add the finely chopped onion, diced red and green bell peppers, and chopped fresh parsley into the bowl with the beans. These add crunch and freshness to the salad.
  3. Make the Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, sugar, honey, minced garlic, garlic powder, salt, and pepper until the mixture is smooth and well combined.
  4. Mix Together: Pour the dressing over the bean and vegetable mixture. Toss thoroughly to ensure that all the beans and vegetables are evenly coated with the tangy dressing.
  5. Chill and Serve: Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld beautifully. Serve chilled as a refreshing side or light meal.

Notes

  • For a healthier version, substitute sugar with additional honey or a natural sweetener.
  • Rinse canned beans thoroughly to reduce sodium content.
  • The salad improves in flavor if made a few hours ahead or the day before serving.
  • Add fresh herbs like cilantro or basil for a flavor variation.
  • Serve with crusty bread or over leafy greens for a complete meal.

Find it online: https://slsrecipes.com/5-bean-salad-recipe/