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Easy 5 Bean Salad via veggiechick.com #vegan #glutenfree
30 min or less, Easy, Gluten Free, Holiday, Nut free, Salads, Side dishes, Under 400 calories, Vegan Recipes

Easy 5 Bean Salad

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This classic 5 Bean Salad is so easy to throw together for a potluck or as a side dish. It’s colorful, transports easily, and is also super nutritious.

An overhead view of 5 bean salad in two white bowls.

Bean Salad has never been easier. This one is made mixing together 5 nutritious, delicious beans: kidney beans, chickpeas, black beans, edamame and green beans.

Mix them together with celery, red onion, and parsley and a sweet vinegar dressing for a truly delicious simple salad that is perfect for picnics or potlucks.

The health benefits of beans:

Besides being really delicious and easy to make, you can also feel good about creating a dish that is LOADED with nutrition.

Beans are a great way to load up on protein and fiber, and they also help with heart health (reducing cholesterol and blood sugar), and reducing the risk of cancer, diabetes and much more.

The American Institute for Cancer Research even recommends eating whole grains and/or legumes (beans) as a part of EVERY meal.

Since beans contain a lot of the same nutrients you get from eating meat (protein, iron and zinc), but also vitamins from eating vegetables (fiber, potassium, and folate), beans contains the best of both worlds and is an incredibly healthy choice.

They are also naturally low in saturated fat and sodium and are cholesterol free.

So as you can see, it’s clear that you can feel really good about putting more beans in your body, and this recipe is a great way to do just that!

A salad of a variety of different types of beans in a large white bowl.

How to make this Easy 5-Bean Salad:

To begin, in a large bowl, combine all beans, celery, red onion, and parsley. Stir together until blended.

Then in a small bowl, combine the lemon juice, agave syrup, white wine vinegar, olive oil, salt and pepper. Stir with a whisk, then add the liquid to the bean mixture. Stir well to combine. It’s as easy as that.

This recipe makes about 6 cups bean salad. If you are making ahead of time, I recommend adding in the dressing immediately before serving.

5 Bean Salad in a large white bowl, being scooped out with spoon.

Looking for another great potluck idea? Try this Edamame Sesame Quinoa Salad as a great option for an Asian-inspired side dish.

Helpful Tools:

  • Small whisk– I have 2 of these small whisks. They are easy to store, and making whisking any sauce a breeze.
  • Mixing Bowls– I use the large size mixing bowl from this set.
  • Lemon Squeezer– I like using this for squeezing lemons and limes.

If you try this easy bean salad recipe, please let me know! Leave a comment, rate it, and tag your photo with #veggie__chick on Instagram. I just love to see my recipes being made in YOUR kitchen!

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Easy 5 Bean Salad

Easy 5 Bean Salad via veggiechick.com #vegan #glutenfree

This classic 5 Bean Salad is so easy to throw together for a potluck or as a side dish. It’s colorful, transports easily, and is also super nutritious.

  • Author: Christin McKamey
  • Prep Time: 20 minutes
  • Total Time: 20
  • Yield: 8 1x
  • Category: Salad
  • Method: No Cook
  • Cuisine: Potluck
Scale

Ingredients

  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup fresh shelled edamame (or frozen, thawed)
  • 1 cup fresh green beans, stems removed and cut into 1 inch pieces
  • 1 cup finely diced celery (about 56 stalks, white parts removed)
  • 1/2 small red onion, finely diced (about 1/2 cup)
  • 1/4 cup chopped fresh parsley
  • 1/3 cup fresh lemon juice (about 3 large lemons)
  • 2 tablespoons maple syrup (or agave nectar)
  • 1/3 cup white wine vinegar
  • 2 teaspoons extra virgin olive oil, optional
  • 1/4 teaspoon ground sea salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. In a large bowl, combine all beans, celery, red onion, and parsley. Stir until combined.
  2. In a small bowl, combine lemon juice, maple syrup, white wine vinegar, olive oil, salt and pepper. Stir with a whisk, then add to the bean mixture. Stir well to combine. The flavor will soak into the beans the longer it sits. 
  3. This recipe serves 8-10 (about 6 cups). Store in an airtight container in the fridge (see additional storage/serving instructions in notes below). 

Notes

  • This dish will stay fresh for many hours. However, the liquid will stay at the bottom of the bowl/dish, so it’s recommended to stir just before serving.
  • If making this dish a day or more in advance, I recommend keeping the liquid separate from the bean mixture to keep the beans from discoloring. 

Nutrition

  • Serving Size: 1 1/3 cup
  • Calories: 204
  • Sugar: 3.6
  • Sodium: 253.3
  • Fat: 3.4
  • Carbohydrates: 32.8
  • Protein: 12.3

Keywords: 5 bean salad, easy bean salad, 5 bean mix salad

Update Notes: This post was originally published in July 2015, but was republished in November of 2019 with tips and FAQs.

Hi, I'm Christin- thanks for stopping by my happy place! Here you will find healthy, original meat-free recipes. No matter where you are in your health journey, I hope I can help and inspire you. Read more...

11 Comments

  • I tried this recipe because I was intrigued by the amount of acid you have i the dressing. Oh, my word, this dressing is perfect for beans

    I left out the edamame because we’re allergic to soy. I had 3 carrots that needed to be used, so I diced them finely and added them to the salad.

    It was absolutely delicious. thank you

    Reply
    • Hi Shez, thank you sooooo much! I’m so happy you loved it. =)

      Reply
  • Can I substitute honey or something else for the agave syrup?

    Reply
    • Yes honey would work! =) Or maple syrup.

      Reply
  • This might be silly but wanted to double check – the green beans are uncooked?
    Thank you 🙂

    Reply
    • Hi Kate- thanks for asking! Yes, the green beans are fresh and uncooked. Enjoy! =)

      Reply
    • Thanks, I was wondering that too. Total kitchen noob.

      Reply
  • hi, I’m Juno. just wondering, do we have to boil the kidney beans first? (Or any of the ingredients, for that matter?)

    Reply
    • Hi June, the beans in this recipe are canned and precooked so no boiling necessary. Hope that helps 🙂

      Reply
  • I made this last night for the first time. Though it took way longer than the listed 20 minutes (kitchen n00b with a cramped facility and nothing but a paring knife), it turned out AMAZING! I could eat this stuff until I exploded. I think it’s best cold, and I’ll find out how long it can last in the fridge. Overnight worked well. Celery and green beans are still fantastically crisp.

    Is agave syrup different than nectar? I couldn’t find syrup anywhere so I used dark nectar that we had in the cupboard already.

    Reply
    • Thanks SO much!! I’m so glad you liked it. Agave syrup is the same as nectar but thanks for letting me know. I’ll be sure to specify in any future recipes. =)

      Reply

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