5 Bean Salad

A vibrant, make-ahead American classic that combines five types of beans with a tangy apple cider vinaigrette and fresh vegetables. This colorful, protein-packed salad is perfect for potlucks, weeknight dinners, and stays fresh for days.

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Course: Lunch Salad

Cuisine: American

Prep Time: 15

Total Time: 15

Servings: servings

Calories: 140kcal

Author: Eva Stoner

Ingredients

1 can red kidney beans (15 oz), drained and rinsed
1 can green beans (15 oz), drained and rinsed
1 can wax beans (15 oz), drained and rinsed
1 can chickpeas (15 oz), drained and rinsed
1 can black beans (15 oz), drained and rinsed
1 small red onion, finely chopped
2 stalks celery, chopped
1/2 cup corn kernels (fresh or frozen, thawed)
1/4 cup apple cider vinegar
1 tbsp olive oil
2 tbsp granulated sugar
1 tsp salt
1 tsp Dijon mustard (optional)
cube or bell pepper, julienned

Instructions

Combine all beans and chopped vegetables in a large mixing bowl
In a small bowl, whisk together vinegar, oil, sugar, salt, and mustard to make the vinaigrette
Pour dressing over the bean mixture and toss to coat evenly
Transfer to an airtight container and refrigerate for at least 4 hours before serving
Taste and adjust seasoning if desired
Chill until ready to serve (can be prepared up to 5 days in advance)

Notes

Use wax paper for cleaner prep when handling chopped veggies
Add chopped parsley or cilantro for extra freshness
Swap vegetable oil if preferred over olive oil
For warm weather: store in insulated container with ice packs before transport

Nutrition