This 5 Bean Salad is a vibrant and colorful dish that’s perfect for potlucks, BBQs, or as a healthy side dish for any meal. It combines a variety of beans—kidney beans, green beans, chickpeas, black beans, and wax beans—with a tangy vinaigrette dressing, offering a delightful blend of textures and flavors. The beans provide a hearty base while the crisp vegetables, such as red onion and bell pepper, add freshness and crunch. The dressing, made with olive oil, vinegar, and a touch of sweetness, ties everything together perfectly. This salad is easy to prepare, can be made ahead of time, and is a great way to enjoy a protein-packed, fiber-rich dish.
Ingredients:
For the Salad:
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) wax beans, drained and rinsed
- 1 cup cooked green beans, chopped (or 1 can, drained and rinsed)
- 1/2 cup red onion, finely chopped
- 1/2 cup red bell pepper, diced
- 1/4 cup fresh parsley, chopped (optional)
For the Dressing:
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar (or white wine vinegar)
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano (optional)
Instructions:
1. Prepare the Beans and Vegetables:
In a large bowl, combine the kidney beans, chickpeas, black beans, wax beans, and chopped green beans. Add the chopped red onion and diced red bell pepper to the bowl. If you like, sprinkle with fresh parsley for a pop of color and extra freshness.
2. Make the Dressing:
In a small bowl or jar, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey (or maple syrup), garlic powder, onion powder, salt, black pepper, and dried oregano (if using). Whisk until the dressing is smooth and well combined.
3. Toss the Salad:
Pour the dressing over the bean mixture and toss everything together until the beans and vegetables are evenly coated. Taste and adjust the seasoning as needed, adding more salt or pepper if desired.
4. Chill and Serve:
For best flavor, cover the salad and refrigerate it for at least 1-2 hours, allowing the dressing to marinate and the flavors to meld. The salad can also be made the day before and stored in the fridge overnight.
5. Serve:
Give the salad a final toss before serving. Serve chilled or at room temperature as a refreshing, protein-packed side dish to complement your meal.
This 5 Bean Salad is a hearty, flavorful dish that’s as healthy as it is delicious. With its mix of colorful beans, crisp veggies, and tangy vinaigrette, it’s a versatile dish that can be enjoyed as a side or even as a light main course. Perfect for any occasion, it’s sure to be a crowd-pleaser!
