Classic 5-Bean Salad
Sep 07, 2024, Updated Aug 26, 2025
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If you can use a can opener, you can make this Classic 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
This Classic 5-Bean Salad is a colorful mix of black beans, kidney beans, garbanzo beans, green beans and wax beans, tossed with crisp veggies and a tangy vinaigrette. Perfect for summer cookouts, picnics or make-ahead lunches!
Ingredients
- ½ cup red wine vinegar
- ⅓ cup olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 15.5 ounce can black beans
- 15.5 ounce can kidney beans
- 15 ounce can garbanzo beans
- 14.5 ounce can green beans
- 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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