Easy 5 Bean Salad
PinServings: 8
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.
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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 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
Serving: 0.75cup | Calories: 204kcal | Carbohydrates: 32.8g | Protein: 12.3g | Fat: 3.4g | Sodium: 253.3mg | Sugar: 3.6g
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