Classic 5-Bean Salad
This classic 5-Bean Salad recipe 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!
Servings: 12
Ingredients
For the vinaigrette
- ½ cup red wine vinegar
- ⅓ cup olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the salad
- 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
- In a large bowl, add red wine vinegar, olive oil, salt and pepper. Whisk together to make the vinaigrette.
- Drain and rinse all of the beans.
- Add drained and rinsed beans, chopped celery, onion and bell pepper into the bowl with vinaigrette. Toss to combine.
- Cover and store in the refrigerator for 4 hours, up to overnight. Stir before serving.
Notes
Leftovers store well in the refrigerator for up to a week. This recipe gets better with a little bit of time to allow the vinaigrette to meld with the beans.