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

Easy 5 Bean Salad

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This simple 5 Bean Salad is so easy to throw together as a side dish or potluck dish. It’s also super healthy and vegan. 

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

This recipe was inspired from an incredible bean salad given to me by my good friend Pam. It was so yummy I had to make a version of my own! You will love how easy this is to throw together, and especially how nutritious it is. I ended up making it for my best friend’s bridal shower and it kept overnight in the fridge very well, and transported easily. It’s a keeper.

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

In a small bowl, combine lemon juice, agave syrup, white wine vinegar, olive oil, salt and pepper. Stir with a whisk, then add to the bean mixture. Stir well to combine. Serves 8-10 (about 6 cups). If you are making ahead of time, I recommend adding in the dressing immediately before serving.

A salad of a variety of different types of beans in a large white bowl.
5 Bean Salad in a large white bowl, being scooped out with spoon.
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Easy 5 Bean Salad

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

This simple 5 Bean Salad is so easy to throw together as a side dish or potluck dish. It’s also super healthy and vegan.

  • 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 cup fresh or frozen shelled edamame (thawed)
  • 1 cup fresh green beans, stems removed and cut into 1 inch pieces
  • 1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup diced celery (about 56 stalks, white parts removed)
  • 1/2 red onion, diced (about 1/2 cup)
  • 2 tablespoons fresh parsley, chopped
  • 1/4 cup fresh lemon juice
  • 2 tablespoons agave syrup
  • 1/4 cup white wine vinegar
  • 1 teaspoon extra virgin olive oil
  • 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.
  2. In a small bowl, combine lemon juice, agave syrup, white wine vinegar, olive oil, salt and pepper. Stir with a whisk, then add to the bean mixture. Stir well to combine. Serves 8-10 (about 6 cups).

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

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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