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Five Bean Salad

A colorful and nutritious salad packed with a vibrant mix of five different beans and fresh vegetables, perfect as a side dish or light meal.
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Prep Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 220
Ingredients Method Notes

Ingredients
  

Beans
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) garbanzo beans (chickpeas), drained and rinsed
  • 1 can (15 oz) green beans, drained
  • 1 can (15 oz) wax beans, drained
Vegetables
  • 1 small red onion, finely chopped
  • 1 cup cherry tomatoes, halved
  • 1 medium green bell pepper, diced
  • 1/4 cup fresh cilantro, chopped (optional) Add for extra flavor
Dressing
  • 1/3 cup olive oil
  • 1/4 cup apple cider vinegar (or lemon juice)
  • Salt and pepper to taste

Method
 

Preparation
  1. Finely chop the red onion, dice the green bell pepper, and halve the cherry tomatoes.
  2. Drain the canned beans in a colander and rinse them thoroughly under cold water.
Mixing
  1. In a large mixing bowl, combine the black beans, kidney beans, garbanzo beans, green beans, and wax beans.
  2. Add in the chopped red onion, green pepper, and cherry tomatoes.
  3. In a separate jar or bowl, whisk together the olive oil, apple cider vinegar (or lemon juice), and salt and pepper until well combined.
  4. Pour the dressing over the salad and toss gently to ensure everything is nicely coated.
  5. If using cilantro, fold it in at this stage.
Chilling
  1. Cover the salad and let it sit in the refrigerator for at least 30 minutes to allow the flavors to meld.
Serving
  1. Serve the Five Bean Salad cold or at room temperature, enjoying the blend of textures and flavors.

Notes

For optimal flavor, let the salad chill before serving. You can mix and match beans as you prefer. This salad can last up to 4 days in the refrigerator.