Five Bean Salad Recipe
Whether you make it for a picnic, potluck, or a weeknight dinner at home as a side dish, this Five Bean Salad is guaranteed to impress. Flavored with homemade garlicky mustard dressing, it comes together in 20 minutes, can be made ahead, and travels well.
Servings: 6 servings
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
Calories: 312kcal | Carbohydrates: 41g | Protein: 13g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 996mg | Potassium: 484mg | Fiber: 12g | Sugar: 8g | Vitamin A: 807IU | Vitamin C: 23mg | Calcium: 99mg | Iron: 5mg
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