The Best 5 Bean Salad

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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.

Prep Time13

Cook Time2

Resting Time2

Total Time2 15

Course: Salad, Side Dish

Cuisine: American

Keyword: bean salad, easy bean salad, five bean salad, green bean salad

Servings: servings

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