This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.
This is the BEST 5 bean salad recipe you’ll ever have! It’s a delicious mix of beans, onions, green pepper, celery, and herbs tossed in a tangy apple cider vinaigrette.
I’ve said it once and’ll say it another million times – summer is the BEST time for side dish salads!
I like to make a big side dish salad, and then we eat it for a few days. My favorites are Broccoli Salad, Herbed Dijon Mustard Potato Salad, and my Classic Pea Salad. It cuts down on cooking time for dinner and makes things deliciously simple. So naturally, I needed to share this 5 bean salad!
It’s tangy and slightly sweet, contains no mayonnaise (hello, BBQ and potluck staple!), and tastes even better the longer it sits in the fridge.
In true Brandy fashion, I was not fond of bean salad as a kid. I’m not sure what my deal was, but I was wrong. I think the real issue was that my stepmom used canned green beans. It made the salad texturally too soft for my liking.
That’s why I blanched my green beans to add crunch to this bean-filled salad. I wanted all the deliciousness of beans without all the softness of canned beans.
Ingredients for bean salad
- Fresh green beans
- Kidney beans
- Chickpeas
- Wax beans
- Lima beans
- Yellow onion
- Green bell pepper
- Celery
- Parsley
- Sweet and tangy vinaigrette
How to make
I love making this salad because not only is it THE BEST, but it’s EASY!
Blanch your fresh green beans, toss with other ingredients, and let them rest for at least 2 hours in the refrigerator before serving.
How easy is that? I think this salad tastes the best 24 hours after making it. It gets tangy and sweet, and the vinaigrette has time to flavor the beans and vegetables.
Recipe Tips
- Use fresh green beans for the best flavor and delicious crunch. However, canned green beans can be used in a pinch.
- Adjust the sugar to your desired likeness. Bean salad is known for being sweet and tangy, but I prefer a little more tang than sweet. I added three tablespoons of granulated sugar to this recipe, but you can add up to 1/2 cup.
- Go ahead and make this salad in advance! It is good for up to 3 days in the fridge, but in my personal opinion, I think it tastes best after 24 hours.
- Apple cider vinegar is my favorite, but you can also use red or white wine vinegar.
- Ensure you rinse your canned beans in a strainer to get them nice and clean.
- Substitute any other canned bean you love – black beans, cannellini beans, or even navy beans.
- Add vegetables like cucumber, corn, tomatoes, or black olives to bulk up your salad.
What to serve alongside
Not sure what to make with your bean salad? Well, you’re in luck because it pretty much goes with anything! I have served it alongside Chimichurri Flank Steak, BBQ Shredded Beef (Sandwiches), and my classic Ohio Shredded Chicken Sandwich.
You can also serve it alongside Pan Seared Salmon or try it with Grilled Teriyaki Chicken.
More summer side dish salads
The Best 5 Bean Salad
Ingredients
For viniagrette:
- ½ cup apple cider vinegar
- ⅓ cup extra virgin olive oil
- 3 tablespoons granulated sugar
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
For salad:
- 2 cups fresh green beans, cut into 1-inch pieces
- 1 (15.5 ounce) can kidney beans, drained and rinsed
- 1 (15.5 ounce) can chickpeas, drained and rinsed
- 1 (15.25 ounce) can lima beans, drained and rinsed
- 1 (14.5 ounce) can wax beans, drained and rinsed
- 1 green bell pepper, cored and finely diced
- ½ cup celery, finely diced
- ½ cup yellow onion, finely diced
- ¼ cup fresh parsley, minced
Instructions
For vinaigrette:
- Whisk together all the ingredients and set aside until your ready to toss your together your salad.
For salad:
- Fill a large pot with water and bring it to a rolling boil. You want enough water to submerge the green beans fully.
- Add the green beans to the boiling water. Let them cook for 2-3 minutes until they turn a vibrant green and are tender but crisp. While the green beans are boiling, fill a large bowl with ice water.
- Use a slotted spoon to transfer the blanched green beans from the boiling water to the ice bath. Let them sit in the ice water for 2-3 minutes until completely cooled.
- Drain the beans and pat them dry.
- In a large mixing bowl add prepared green beans, kidney beans, chickpeas, lima beans, wax beans, green bell pepper, celery, yellow onion, and parsley.
- Pour over the prepared vinaigrette and toss to combine.
- Cover and let it rest in the fridge for at least 2 hours before serving.
- This salad should be stored in the refrigerator for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
