A quick and easy recipe this 5 Bean Salad has tons of flavor, is easy to whip up and the perfect side dish to bring to any and all summer gatherings.
I love summer salads, that is one of my favorite things to bring to any picnic, potluck, or family gathering that we have. They are usually simple to make and are always eaten.
This 5 Bean Salad has been one I have been making for a long time and we have never gotten sick of it. It uses easy-to-find ingredients and the flavors together work so well.
I first started making this many years ago from a recipe that I got from a friend and we kind of built off of it from there to make it ours to suit our own flavor profiles.
So that is exactly what you can do with this 5 Bean Salad as well, if you don’t like some of the ingredients, omit them or if you want to add more add them!
This is really a great recipe that you can build off of and make your own, we love it the way we have it written here in this post but I know that everyone likes to tweak so I say have free reign!
Some of our other favorite summer salads that we have on our site include Classic Potato Salad, Creamy Dill Cucumber Salad and Tropical Cheesecake Salad!
WHY THIS RECIPE WORKS:
- All the ingredients found in this recipe you can easily find at your local grocer.
- This is a great recipe that you can double to serve more people.
- It keeps well, so you can enjoy it over time.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Green beans
Black beans
Garbanzo beans
Kidney beans
Yellow wax beans
Whole kernel corn
Bell pepper
Onion
White vinegar
Vegetable oil
Sugar
Dill
HOW TO MAKE 5 BEAN SALAD:
- Drain and rinse the cans of beans and corn.
- Combine the beans, corn, bell pepper, and onion in a large bowl.
- In a separate bowl, whisk together the vinegar, oil, sugar, and dill.
- Pour the sauce over the veggie mixture and mix gently to combine.
- Cover and refrigerate at least 2 hours before serving to allow flavors to combine.
This 5 Bean Salad is literally foolproof! There is no way that you can mess this up or go wrong with this salad at all, that is why I love it so much is the simplicity of it.
DO I NEED TO COOK CANNED BEANS?
Canned beans and corn are ready to eat right out of the can, they can be salty with the liquid so that is why I say that we do rinse them off to remove that liquid and salt.
The only reason you will see people cooking them is to warm them up. Now if they were dried beans then yes you would have to cook them first to get the texture of the canned beans.
So do not worry about having to cook anything in this salad in any way, shape, or form it is ready to go once you drain and rinse!
CAN I USE DRIED DILL?
Yes, you absolutely can, I know not all people have an herb garden or get the fresh dill at their grocers but dried dill is easy to find.
In this recipe you can swap out the 3 Tablespoons of fresh dill with 3 teaspoons of dried dill and you will get the same flavor results.
HOW TO STORE:
This 5 Beans Salad Recipe can be stored in an airtight container in the refrigerator for up to 3 days.
TIPS AND TRICKS:
- We prefer fresh dill in this recipe, but you can swap out dried if needed. See my measurements above.
- This is a great salad to build off of and you can add and omit whatever you like to it.
- This has to sit refrigerated for at least 2 hours to let the flavors marry to get the best taste out of this recipe.
- You can absolutely double this to serve to more guests, this is one of our most requested recipes so we do it often.
If you want a quick, easy and foolproof recipe to bring to your next gathering, then I highly recommend that you try my 5 Bean Salad.
If you like this recipe you might also like:
If you’ve tried this 5 BEAN SALAD let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
5 Bean Salad
Ingredients
- 14.5 ounce can green beans
- 15 ounce can black beans
- 15.5 ounce can of garbanzo beans
- 15.5 ounce can dark red kidney beans
- 14.5 ounce can yellow wax beans
- 15.25 ounce can whole kernel corn
- 1 green bell pepper diced
- 1 medium onion diced
- 1 cup white vinegar
- 3/4 cup vegetable oil
- 2/3 cup sugar
- 3 tablespoons fresh dill chopped
Instructions
- Drain and rinse the cans of beans and corn.
- Combine the beans, corn, bell pepper and onion in a large bowl.
- In a separate bowl, whisk together the vinegar, oil, sugar and dill.
- Pour the sauce over the veggie mixture and mix gently to combine.
- Cover and refrigerate at least 2 hours before serving to allow flavors to combine.
Nutrition
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