Easy 5 Bean Salad Recipe with Vinaigrette Dressing

A quick and easy family favorite recipe, this 5 Bean Salad has tons of flavor, is easy to whip up, and is the perfect side dish to bring to any and all summer gatherings.

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I love homemade bean salad, and they are one of my favorite things to bring to any picnic, potluck, or family gathering. This 5 bean salad is simple to make and always devoured.

Our 5-Bean Salad is one I have been making for a long time, and we have never gotten sick of it. It uses a variety of beans, 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 delicious side dish as well, if you don’t like some of the ingredients, omit them or if you want to add more, add them! Her’s used blanched fresh green beans but we found using canned was easier, so make it to your taste.

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 you have free reign!

It’s so easy too, throw everything in a large mixing bowl, stir and you’re done. Boom!

This 5 Bean Salad is 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 its the simplicity of it.

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Jump to:

• WHY THIS RECIPE WORKS:
• INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
• HOW TO MAKE 5 bean salad:
• FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
• DO I NEED TO COOK CANNED BEANS?
• CAN I USE DRIED DILL?
• CAN I ADD ANYTHING?
• ANY SUBSTITUTIONS?
• HOW TO STORE:
• DANA’S TIPS AND TRICKS:
• Easy 5 Bean Salad Recipe with Vinaigrette Dressing

1. You can easily find all the ingredients in this recipe at your local grocer.
2. This is a great recipe that you can double to serve more people.
3. It keeps well, so you can enjoy it over time.

• Canned Green beans
• Black beans
• Garbanzo beans (chick peas)
• Dark Red Kidney beans
• Yellow wax beans
• Whole kernel corn
• Bell pepper – any color, but we use green pepper
• White Onions
• White vinegar
• Vegetable oil
• Sugar
• Salt
• Pepper
• Dill

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1. Drain and rinse the cans of beans and corn under cold water. 
2. Combine the beans, corn, bell pepper, and onion in a large bowl.

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3. Whisk the vinegar, oil, sugar, dill, salt, and pepper together in a separate small bowl.

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4. Pour the sauce over the veggie mixture and mix gently to combine.
5. Cover with plastic wrap and refrigerate for at least 2 hours before serving to allow flavors to combine. Give it a good stir before serving, as the vinegar dressing may settle on the bottom of the bowl.

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DO I NEED TO COOK CANNED BEANS?

Canned beans and corn are ready to eat right out of the can, they can have a lot of salt content with the liquid so that is why I like to rinse them off to remove that liquid and salt.

You will only see people cooking them to warm them up.

Now, if they were dry 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 can get 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.

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CAN I ADD ANYTHING?

Absolutely some other veggies or swap them out. Here are some suggestions:

• Cannellini beans
• Red onion
• Black-eyed peas
• Red bell pepper
• Lima Beans
• Navy beans
• Green Onions
• Pinto Beans

Other fresh herbs to use:

• Flat-leaf parsley
• Fresh cilantro
• Fresh oregano – use this sparingly

Other ingredients to add or swap out in the dressing:

• White wine vinegar
• Lemon juice
• Red wine vinegar
• Apple cider vinegar
• Dijon mustard
• Extra virgin olive oil
• A little honey, white sugar, or brown sugar
• Garlic powder or fresh minced garlic

Try adding a little feta cheese just before serving, so good!

ANY SUBSTITUTIONS?

You better believe it! I know everyone has different needs and tastes.

• Agave syrup instead of sugar or maple syrup if you prefer a different sweetener for your bean mixture.
• Lime juice in place of some (or all) of the vinegar if you want a citrusy zing—just note the flavor will be a little different.
• Other kinds of beans (like pinto or cannellini) if you don’t have certain different beans on hand—any healthy foods you love work in this easy bean salad recipe.
• Olive oil for vegetable oil if you aim to include more healthy fats (helps support heart health!).
• Celery salt in place of celery seed and some of the salt, if that’s what you already have in your pantry.
• Chopped tomatoes or carrots in place of some of the bell peppers if you’re running low on them—still a great way to add crunch without an additional cost.

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This 5 Beans Salad Recipe can be stored in an airtight container in the refrigerator for up to 3 days.

Give it a good stir before serving leftovers as the dressing may settle.

I do not suggest freezing.

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Want a quick, easy, and foolproof recipe to bring to your next potluck?

I highly recommend that you try my 5 Bean Salad.

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!