5 Bean Salad is a tried and true type of refrigerator salad. The flavor of the vinegar dressing has a sweet and tangy edge with a bit of heat thrown in for good measure. It’s a tasty option for making in advance, and the flavors seem to become even more robust the longer it sits.
5 Bean Salad
I seem to go through cycles when it comes to cooking. Lately, I’ve found myself doing a lot of nostalgic cooking and making dishes that were commonplace in our kitchen when I was girl. It was inevitable that I would add this refrigerator salad to my recipe archives. I love It’s also travels well for picnics, and keeps particularly well on warm days. I like it for all of those reasons but, mainly because I think it’s simply delicious. This recipe will make a large batch but, it keeps in the fridge for at least one week truthfully, perhaps even longer if, stored properly.
Tips and Tricks
When making this salad, you can adapt using any mix of beans that you like. At times I’ve used pintos in place of the garbanzo beans or navy beans in place of the cannellini beans. Yellow wax beans are typically found in classic bean salad, but, my family prefers the taste and texture of green beans, so I leave them out. If you enjoy them, replace half of the green beans with yellow wax beans if that’s your pleasure. This salad is versatile and goes with any meal. See also Fresh Vegetable Salad from Bread, Booze and Bacon.
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Helpful Kitchen Items:
5 Bean Salad
- 16 oz frozen cut green beans steamed and cooled
- 1 15 oz can garbanzo beans [chickpeas] drained
- 1 15 oz can cannellini beans drained
- 1 15 oz can baby lima beans drained
- 1 15 oz can light red kidney beans drained
- 3/4 cup white balsamic or apple cider vinegar
- 3/4 cup olive oil
- 2/3 cup granulated sugar
- 1 1/2 tsp salt
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp celery seed
- 1/2 tsp crushed red pepper flakes [more or less to taste]
- 1 medium red bell pepper diced
- 1 large sweet onion thinly sliced
- Steam green beans per the package directions and cool. Place the remaining canned beans in a colander and rinse under cold water.
- In a large mixing bowl, whisk together vinegar, olive oil, sugar, salt, garlic powder, onion powder, celery seed and red pepper flakes until the sugar has dissolved. Add beans, diced red bell pepper and onion to the bowl. Gently toss until combined.
- Store chilled in a shallow airtight container. Stir occasionally for 1-2 days before serving. May be made up to one week in advance.