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.
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!
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.
Looking for another great potluck idea? Try this Edamame Sesame Quinoa Salad as a great option for an Asian-inspired side dish.
- 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!
Easy 5 Bean SaladPin Rate
- 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 5-6 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
- In a large bowl, combine all beans, celery, red onion, and parsley. Stir until combined.
- 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.
- This recipe serves 8-10 (about 6 cups). Store in an airtight container in the fridge (see additional storage/serving instructions in notes below).
- 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.
Update Notes: This post was originally published in July 2015, but was republished in November of 2019 with tips and FAQs.