Have you started working on the Super Bowl weekend menu yet? This year, we plan on watching the game at a friend’s house. She already sent out an e-mail invitation 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.
Need more inspiration for your next game day gathering? Here are my top Healthy Football Snacks that are guaranteed to impress.
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 extra work, but thanks to my foolproof method for boiling green beans, I think it is totally worth it.
This is the method I use cooking my reader favorite, Garlic Butter Green Bean recipe and it never disappoints.
To cook the green beans, I boiled some water with salt, let them cook for 5-7 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 5-7 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 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.
A Few Tips and Variations for the Best 5 Bean Salad Recipe
- If you want to add some crunch into your 5 Bean Salad, feel free to chop up a few celery stalks.
- In the past, I’ve also added a half a cup of chopped pickled cucumbers (the salty kind) into this salad. The saltiness it added was a nice addition when combined with the mustard dressing.
- 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.
- Five Bean Salad Recipe Video: For more of a visual, be sure to watch the quick how to video below in the recipe card.
If You Liked This Five Bean Salad Recipe, You Might Also Like
- Black Bean and Corn Salad
- Black Bean Sweet Potato Quinoa Salad – Vanilla and Bean ~
- Texas Caviar
- Mayo Free Coleslaw
- Turkish Piyaz White Bean Salad
- Mexican Street Corn Salad
- Check out all our Vegetable Side Dishes
Five Bean Salad Recipe
Ingredients
For the Green Beans:
- 1 cup of fresh green beans, rinsed and cut into ½ inch pieces
- Water
- 1 teaspoon salt
For the Salad:
- 1 can red kidney beans, drained and rinsed, 15 ounces
- 1 can chickpeas, drained and rinsed, 15 ounces
- 1 can black beans, drained and rinsed, 15 ounces
- 1 can Cannellini beans, drained and rinsed, 15 ounces
- 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
Instructions
- 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.
- Serve.
Video
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is my new favorite for lunch. I can carry to my office easily. Thanks for the recipe.
Same here. I make a big batch and eat it throughout the week for lunch.
How much is a serving size? On the nutrition part it just says 1.
Thanks
Hi Amy,
I would say 1 serving size would be equal to 1 1/2 cups or so.
Hope this helps.
I made this last weekend for a potluck and it was a heat. The dressing is to die for and it is fairly quick and easy to put together. This will be my go to five bean salad from now on.
Thanks for sharing.
I am so glad to hear that you liked it Mary. Thanks for letting me know. Cheers!
In the photo, it looks like maybe you have diced red & yellow bell peppers in there. Did you happen to leave them off the ingredient list, or are they not bell peppers? The little pops of red & yellow make for a beautiful presentation in addition to added texture. I’m looking forward to trying this!
Hi Jeanne,
You are right.. There is a bell pepper in there. It really makes the salad pop and add in a little bit of color for a pleasing presentation.
Thanks for stopping by.
Cheers!
I added celery, cucumber, and red and yellow peppers. I chopped them all up, tossed in onion and garlic, then put it all into a pickling liquid overnight. Also, I made the dressing in the smoothie machine the night before. And last, but not least, I rinsed all the beans, followed the green bean cooking suggestion, and tossed them all together the night before. It was so tangy and delicious! Pickling all the extra veggies gave it a salty contrast to the sweetness of the honey. I will definitely make this again.
(Oh… and I used celery salt in place of the kosher salt…)
Abigail,
This is soo helpful. Thanks for all your insight. So happy to hear that you liked it. Thanks for coming by and leaving such a detailed feedback. Cheers!
I make similar salad but add finely chopped red, green and yellow peppers.
So good!
I made this for our cookout last weekend and my family absolutely loved it.
It is so easy and quick to put together. I was hoping that I would have some leftover I would have some leftovers for the next day, but it was the first dish that disappeared from our cookout buffet.
I will definitely make this again.
Thanks for sharing.
Hey Samual,
Thanks for letting me know.
I am so happy to hear that you liked it.
I am making it for our 4th of July cookout today. 🙂
Cheers!
I love all the different colors of the beans and the salad is awesome each day you have it gets better each time you eat it
Hi Katrina,
So happy to hear that you liked it.
Thanks for coming back and leaving a comment and a rating. It is much appreciated.
Made this for a potluck this weekend and it was so, so good! I left out the green beans because I can’t eat them, but it was still so fresh and flavorful.
I made it the night before (keeping the dressing separate) and it was very good right away, but the next day, it was amazing. This will definitely be a regular for us; thank you for a great recipe!
Ohh music to my ears. 🙂 I am so happy to hear that you liked it. You are right, this is a great salad for the next day. It gets better as it sits. I sometimes make a big batch of it and enjoy it for lunch throughout the week.
Thanks so much for letting me know. Cheers!
Such a colorful and healthy salad! I can eat this every single day!
Bringing two things over to your friend’s party- now who wouldn’t just LOVE to be your friend?! This is a great veg side to balance out the more typical Super Bowl food! I would definitely fill up my plate with your salad. Green beans add such a freshness and the dressing sounds wonderful!
You are so sweet my dear friend. We feel very grateful that we were invited.
Thanks for stoping by!