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Bean Salad is the easy, no cook side that disappears first at every cookout, tossing five kinds of beans with corn, peppers, and a sweet and tangy dill vinaigrette. I started bringing this to summer potlucks years ago, and now my family asks for a big bowl in the fridge all season long. If you love a make ahead potluck side like our classic potato salad, this one belongs on your table too.
It comes together in about 15 minutes, gets better as it chills, and feeds a crowd, so it is the ultimate stress free potluck and barbecue side.
Bean Salad Quick Look
- 🕐 Prep Time: 15 minutes
- 🍴 Cook Time: 0 minutes
- ⏳ Total Time: 2 hours 15 minutes (with chilling)
- 🍽 Serving: 12 servings
- ⚡ Calories: 361kcal
- 🌶 Flavor Profile: Tangy, sweet, crisp
- ✋ Difficulty: Easy, a no cook side like our marinated cold green bean salad
Quick Answer
To make Bean Salad, drain and rinse five kinds of beans (green, wax, kidney, black, and garbanzo) and combine them with corn, bell pepper, and onion in a large bowl. Whisk together a simple vinaigrette of white vinegar, oil, sugar, and fresh dill, pour it over the beans, and gently toss. Cover and chill for at least 2 hours so the flavors meld before serving.
Jump to:
Why This Recipe Works
Click to see the technique science
- Five beans bring texture and color. Green, wax, kidney, black, and garbanzo beans each add a different bite, so every forkful is interesting.
- Canned beans keep it fast. A quick drain and rinse means there is zero cooking and the salad comes together in minutes.
- The sweet vinegar dressing is the magic. Sugar balances the tang of the vinegar into a classic sweet and sour vinaigrette that soaks into the beans.
- Chilling melds the flavors. Resting in the fridge lets the beans soak up the dressing, so it tastes even better a day later.
- Fresh dill brightens everything. A handful of fresh dill keeps the whole bowl fresh, herby, and far from boring.
- Corn and peppers add crunch. Sweet corn and crisp bell pepper break up the soft beans with pops of texture and color.
Why You’ll Love This Recipe
- It is a true make ahead side that actually tastes better after it chills.
- It feeds a crowd for pennies, perfect for potlucks and barbecues.
- It is a cookout staple right alongside our slow cooker hot dogs.
Key Ingredients
- Five kinds of beans: Green beans, wax beans, dark red kidney, black, and garbanzo beans give the salad its name, color, and variety of textures.
- Whole kernel corn: Adds pops of sweetness and a sunny color.
- Bell pepper and onion: Fresh crunch and a little sharp bite to balance the beans.
- White vinegar, oil, and sugar: The base of the classic sweet and tangy vinaigrette that ties it all together.
- Fresh dill: Bright, herby flavor that makes this bean salad taste fresh, not canned.
See recipe card for exact quantities.
Variations and Substitutions
- Make it a three bean salad: Use just green, wax, and kidney beans for the classic version.
- Swap the herb: Use 1 tablespoon dried dill, or try fresh parsley or cilantro instead.
- Cut the sugar: Use less sugar or a sugar substitute for a less sweet dressing.
- Add protein: Stir in diced ham, salami, or feta to make it more of a meal.
- Serve it at a party: It is right at home on a summer spread next to a pitcher of our large batch mojitos.
How to Make Bean Salad
- Drain and rinse the cans of beans and corn under cold water.
- Combine the beans, corn, bell pepper, and onion in a large bowl.
- Whisk the vinegar, oil, sugar, dill, salt, and pepper together in a separate bowl.
- Pour the dressing over the bean mixture and gently toss to combine.
- Cover and refrigerate at least 2 hours, then stir well and serve.
Recipe Tips & Tricks
- Rinse the beans well to wash off the canning liquid and keep the salad from tasting tinny.
- Drain them thoroughly so the dressing is not watered down.
- Chill at least 2 hours, but overnight is even better for flavor.
- Stir before serving because the vinaigrette settles to the bottom of the bowl.
- Soak the onion in cold water for 10 minutes first if you want a milder onion bite.
- Taste and adjust the sugar and vinegar to get your perfect sweet to tangy balance.
Serving Ideas and Suggestions
This Bean Salad is a cookout hero, so pile it on the table next to the grill. It is perfect with smoky mains like our slow cooker hot dogs or a platter of Grandma’s crispy fried chicken.
It also rounds out a potluck spread beautifully. Set it out with our classic potato salad and some crispy fried chicken without buttermilk for a backyard barbecue everyone will remember.
Make it ahead and store leftovers in an airtight container in the fridge for up to 5 days, giving it a good stir each time since the dressing settles. It actually gets more flavorful as it sits, so it is the rare side that is even better as a leftover.
Bean Salad FAQs
No, you do not need to cook the beans for this Bean Salad. It uses canned beans, so you simply drain and rinse them under cold water before tossing them with the other ingredients. That is what makes this a quick, no cook recipe.
Yes, you can use dried dill in this Bean Salad. Use about 1 tablespoon of dried dill in place of the 3 tablespoons of fresh, since dried herbs are more concentrated. Fresh parsley or cilantro also work if you want to switch it up.
For the best flavor, chill this Bean Salad for at least 2 hours before serving so the beans soak up the sweet and tangy vinaigrette. If you have time, making it the night before and chilling overnight gives it even more flavor.
This Bean Salad keeps well in an airtight container in the fridge for up to 5 days. The flavor actually improves as it sits, so it is a great make ahead side. Just give it a good stir before each serving since the dressing settles.
Yes, this Bean Salad is the perfect make ahead dish. In fact, it is best made at least a few hours or up to a day in advance so the flavors have time to meld. It is an ideal recipe to prep before a party or cookout.
This 5 Bean Salad is made with green beans, yellow wax beans, dark red kidney beans, black beans, and garbanzo beans, plus whole kernel corn for extra sweetness. You can swap in any beans you like, but those five give the classic look and texture.
Other Recommended Cookout Sides
If you make this Bean Salad, please leave a star rating and a comment below. I love hearing how it turned out, and it helps other readers find the recipe too!
Serve this alongside a bowl of creamy homemade ranch dressing for dipping the crunchy veggies and beans.
For another easy potluck side, our zucchini rice casserole bakes up cheesy and bubbly.
For another simple veggie side, try these roasted bell peppers.
This bean salad is great next to a green salad tossed in easy poppy seed dressing.
This bean salad is great next to a plate of crispy fried squash.
For a Mediterranean twist on the make ahead side, our pearl couscous salad is just as potluck proof.
Keep the make ahead sides coming with our bacon studded broccoli pasta salad.
For another no-cook side, our creamy pea salad with ham stirs together in one bowl and chills until party time.
Need one more no-cook side? Our creamy Greek pasta salad recipe stirs together in 15 minutes flat.
For one more crowd bowl, our ranch BLT pasta salad feeds sixteen with fifteen minutes of cooking.
Pair this with our sweet and tangy Brussel Sprouts with Bacon for a full spread.
These crispy hush puppies are a cookout favorite.
Round out lunch with our tuna salad sandwich, a 10 minute no cook favorite.
Add some green to the plate with our roasted romanesco cauliflower.
For a lighter lunch, ladle up this naturally creamy butternut squash soup with a crisp side salad.
Pair this fresh side with warm garlic knots for an easy Italian inspired dinner the whole family will love.
Round out your party spread with this loaded taco dip, made in one bowl with no cooking.
Round out dinner with a batch of savory mashed sweet potatoes, an easy creamy side that pairs with just about anything.
This crisp side is the perfect match for sticky, smoky BBQ ribs at your next cookout.
Round out dinner with this easy fried cabbage, made in one pot with crispy bacon and tender cabbage.
Love a hearty salad? Our Cobb Salad is loaded with crispy chicken, bacon, and avocado.
Add our crispy Smashed Potatoes to your next cookout menu.
For another healthy veggie side, try our Green Bean Stir Fry.
Add a scoop of orzo pasta salad next to this five bean salad for a colorful potluck spread.
Easy 5 Bean Salad with Vinaigrette
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
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Drain and rinse the cans of beans and corn under cold water.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
- Combine the beans, corn, bell pepper, and onion in a large bowl.1 green bell pepper, 1 medium onion
- Whisk the vinegar, oil, sugar, dill, salt, and pepper together in a separate small bowl.1 cup white vinegar, 3/4 cup vegetable oil, 2/3 cup sugar, 3 tablespoons fresh dill, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper
- Pour the sauce over the veggie mixture and mix gently to combine.
- 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.
Video
Notes
- 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; you can add and omit whatever you like.
- 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.
Nutrition
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Building a summer side dish spread? Add our creamy copycat KFC coleslaw to the lineup.
Enjoy!!
I love the ingredients option boxes to double or triple the amounts! I have never seen that on a online before. Great addition! And now I am going to make and enjoy a great bean salad. Especially if I can get my dill to grow in my garden.