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5 Bean Salad

5 Bean Salad

Course Salad, Side Dish
Cuisine American
Keyword 5-bean-salad
Prep Time 10 minutes
Chill time 1 day
Servings 20 servings
Author Melissa Sperka


  • 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.