Classic 5-Bean Salad
Sep 07, 2024, Updated Mar 17, 2025
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If you can use a can opener, you can make this 5-Bean Salad. It’s vegan, vegetarian and Plant-Based Whole30 compatible. There’s something about this classic salad that reminds me of grandmas and church potlucks.
The nostalgia of it all comes through in a vinegary dressing that’s so simple, too. The key is to make the salad a day in advance, so it has time to marinate in the refrigerator.
Classic 5-Bean Salad
If you can use a can opener, you can make this 5-Bean Salad. It’s vegan, vegetarian and Plant-Based Whole30 compatible. There’s something about this classic salad that reminds me of grandmas and church potlucks.
Ingredients
- ½ cup red wine vinegar
- ⅓ cup olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 15.5- ounce can black beans
- 1 15.5- ounce can kidney beans
- 1 15- ounce can garbanzo beans
- 1 14.5- ounce can green beans
- 1 14.5- ounce can wax beans
- 2 stalks celery, diced
- ½ red onion, diced
- 1 green bell pepper, diced
Instructions
- Drain and rinse all of the beans.
- In a large bowl, add red wine vinegar, olive oil, salt and pepper. Whisk together.
- Add in drained and rinsed beans, chopped celery, onion and bell pepper. Toss to combine.
- Cover and store in the refrigerator for 4 hours, up to overnight. Stir before serving.
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