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.
I want to try to make this for Easter dinner. This may be a silly question but wanted to double check-do you cook the other beans as well or just the green beans?!
Thank you
Hi Meagan,
No silly questions here. I just cook the green beans. I used canned beans for the other beans I used. So i guess the answer is no.
I hope this helps. Please let me know if I can help in any other way.
Cheers!
I could eat beans every day 🙂 Love this salad!
You and me both! ?
I meal prepped this recipe tonight for weekday lunches and it is so tasty! The only thing I changed was that I added about 3 cups of brown rice just to give it a bit more heft and made a little bit extra dressing, subbing agave for the honey to make it vegan. I was hoping to get 6 servings at about 2 cups each, I ended up with 8! I cook for my mom and I, so we will be enjoying this all week! Thanks for a super easy vegan recipe, it came together so fast and will definitely be a go-to!
Hi Lauren,
I love the idea of adding brown rice in there. Such a great way to turn it into a filling meal.
Thanks so much for sharing all the tips and coming back to leave a review.
Cheers!
Very filling but blend and tasteless.
Not my cup of tea
I am sorry to hear that Petra. Still, I thank you for your input.
This dish looks very tasty. Would it be suitable as the main part of the meal for vegetarians/vegans? I would then accompany it with some addition salads and bread. Thanks. Ann
Hi Ann,
I think that would be fine. Personally, I find bean salads to be filling worthy enough for the main course, especially when served with bread.
I hope this helps.
Very good recipe! It would come together quicker if you have two people working together otherwise takes quite a bit of time putting it together ? Worth the effort either way.??
Hi Marjorie,
So glad to hear that you liked it.
Thanks for letting me know.
How much is a serving? 1/2 cup, a cup, 1/4 cup???
Hi Susan,
I’d say approximately 1 to 1-1/2 cups per serving. I updated the recipe as well.
I hope this helps. I am here if I can answer any other questions.
I always used my mama’s recipe for five bean salad until I found this recipe on Pinterest. I didn’t think that a dressing with honey would be good, but OH MY! Was I wrong?!
This salad is so good that I think you need to tell people that the dressing is everything. Honey and mustard combination is what makes it so good.
Great recipe. I am not sure if I will ever go back to mama’s recipe. (Sorry mom!) 🙂
Thanks!
Hi Eve,
Ha ha.. I am thrilled to hear that you liked it. I agree, that mustard based sweet and savory dressing is what makes it so good.
Thanks so much for stopping by and leaving a comment. I really appreciate you taking the time.
Cheers!
Hi Ayşegül, awesome recipe. thanks
So happy to hear that. Thanks Jessica.
Such a delicious and colorful salad for my guests. Super shiny photos. Thanks
So glad to hear that you liked it Anna. It is a family favorite around here as well. Cheers!