Have you started on working on Super Bowl weekend menu yet? This year, we plan on watching the game at a friends house. She already sent out an e-mail invite and asked that we all bring a dish. Being the only food blogger in the crowd, I volunteered to bring two dishes; a dip and a salad.
For the dip, I am making one of my go-to recipes, this red pepper and walnut dip, and for the salad, I am bringing this Five Bean Salad with Garlicky Mustard Sauce. I think both recipes are great to feed a crowd, can easily be doubled, and quick and easy to put together.
How To Make Five Bean Salad Recipe
It is no secret that you can make a bean salad in a million different ways. The combination of black, garbanzo, red kidney, cannellini, and fresh green beans happen to be my favorite. However, if you like other beans, this recipe is versatile enough to use whatever kind you prefer.
To save on time, I used canned beans for all beans except green beans. I find that most canned green beans are too mushy so I am not a big fan. I prefer fresh green beans. Yes, having to cook them is a little bit of an extra work, but I think it is totally worth it.
To cook the green beans, I boiled some water with salt, let them cook for 6-7 minutes, and then transferred them (using a slotted spoon) to a bowl filled with ice water to stop the cooking. Now, I like my green beans on the crunchier side so 6-7 minutes was enough for that texture. If you prefer softer beans, you can cook them 3-4 more minutes. As always, taste as you go to find the texture that suits to your liking.
In terms of the dressing, I used homemade garlicky mustard dressing (flavored with a little bit honey) that I quickly whipped up in a jar. The whole salad, from start to finish, came together in 20 minutes or so, which in my book is just the right amount I’d like to spend for a salad.
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Five Bean Salad
For the Green Beans:
- 1 cup of fresh green beans rinsed and cut into ½ inch pieces
- 1 teaspoon salt
For the Salad:
- 1 15 ounces can of red kidney beans, drained and rinsed
- 1 15 ounces can of chickpeas, drained and rinsed
- 1 15 ounces can of black beans, drained and rinsed
- 1 15 ounces can of Cannellini beans, drained and rinsed
- 4 stalks of scallions sliced thinly
- 1 small bell pepper seeded and chopped
- ½ English cucumber cut into ½ inch cubes
- ½ cup fresh Italian parsley chopped
For the Garlicky Mustard Dressing:
- ⅓ cup olive oil
- ⅓ cup lemon juice
- 2 tablespoon Dijon mustard
- 2 tablespoons honey
- 3 cloves garlic minced
- 1 teaspoon kosher salt or more to taste
- ¼ teaspoon black pepper
- To cook the green beans: Place a bowl with cold water and some ice. Set aside. Heat 3 cups of water and 1 teaspoon salt in a small saucepan. When it comes to a boil, add in the green beans. Cook for 6-7 minutes or until the green beans are cooked to your liking. Using a slotted spoon, transfer the beans into the ice cold water to stop the cooking. Let it sit a few minutes, drain, and set aside.
- To make the salad: Combine red kidney beans, chickpeas, black beans, Cannellini beans, cooked green beans, scallions, bell pepper, cucumber, and parsley in a bowl. Give it a gentle mix and set aside.
- To make the dressing: Mix all ingredients in a jar, put the lid on, and shake vigorously until fully mixed.
- Drizzle the dressing over the bean salad. Using large servings spoons, give it a mix. Taste for seasoning and add in if necessary.
- I listed cans as 15 ounces, but different brands come in different sizes. Adjust the amount based on the brand you use.
- If you want to make it ahead, you can cook the green beans, put all the salad ingredients in a bowl, place them in an airtight container, and keep in the fridge. You can prep the salad and the dressing up to 2 days in advance. When you are ready, drizzle the salad with the dressing and serve.
- If you have leftovers, as long as you keep in the fridge in an airtight container, this salad keeps fresh up to 2 days.
- This Five bean salad yields 1 to 1 1/2 cups per serving.