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.
Ingredients
- 1/2 cup red wine vinegar
- 1/3 cup olive oil
- 1/2 teaspoon kosher salt
- 1/4 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
- 1/2 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.
