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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.
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.
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!
Easy 5 Bean Salad
Pin RateIngredients
- 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
Instructions
- 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).
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
Update Notes: This post was originally published in July 2015, but was republished in November of 2019 with tips and FAQs.
Sherwood says
I’ve been making this every week for… I don’t know how long now, as part of my work lunch/dinner. I use ACV in place of the white wine vinegar, and I use frozen, cut green beans and lightly dried parsley. (That stuff’s expensive, but it prevents waste and saves me time.) I love this salad so much! It’s a highlight of my work day, paired with a PB&J sandwich. Thanks so much!
Christin McKamey says
Wow, thanks so much! Such a great compliment. I’m so glad you enjoy it!! =) =)
Ann Bollheimer says
Great. Simple and fast.
Christin McKamey says
Thank you Ann! Glad you liked it! =)
Judy Lenhart says
Can 5 bean salad be home pressure prossed or waterbath
Christin McKamey says
Hi Judy, for this recipe there would be no need to pressure cook or waterbath, as all of the ingredients are canned or fresh (no dried beans). I hope that helps! =)
Shez says
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
Christin McKamey says
Hi Shez, thank you sooooo much! I’m so happy you loved it. =)
Debi says
Can I substitute honey or something else for the agave syrup?
Christin McKamey says
Yes honey would work! =) Or maple syrup.
Kate says
This might be silly but wanted to double check – the green beans are uncooked?
Thank you 🙂
Christin McKamey says
Hi Kate- thanks for asking! Yes, the green beans are fresh and uncooked. Enjoy! =)
Stephanie says
Thanks, I was wondering that too. Total kitchen noob.
Juno says
hi, I’m Juno. just wondering, do we have to boil the kidney beans first? (Or any of the ingredients, for that matter?)
Christin McKamey says
Hi June, the beans in this recipe are canned and precooked so no boiling necessary. Hope that helps 🙂
Sherwood says
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.
Christin says
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. =)