Five Bean Salad
Bursting with vibrant colors and bold flavors, this Five Bean Salad is a protein-packed, gluten-free side dish that’s as nutritious as it is delicious. Featuring a medley of kidney beans, black beans, chickpeas, green beans, and wax beans, it’s complemented by the crunch of red bell pepper and red onion and the freshness of chopped parsley. Tossed in a tangy-sweet vinaigrette made with olive oil, red wine vinegar, Dijon mustard, and a hint of garlic, this salad is the perfect balance of savory and zesty. Ready in just 15 minutes, it’s an easy, no-cook recipe that’s ideal for meal prep, picnics, potlucks, or a light, refreshing meal. Serve chilled for a burst of flavor that’s perfect for any occasion!
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Recipe Information
Ingredients
- 1 can (15 oz) canned kidney beans
- 1 can (15 oz) canned black beans
- 1 can (15 oz) canned garbanzo beans (chickpeas)
- 1 can (14.5 oz) canned green beans
- 1 can (14.5 oz) canned wax beans
- 1 medium, diced red bell pepper
- 1 small, finely diced red onion
- 2 tablespoons, finely chopped fresh parsley
- 0.25 cup olive oil
- 0.33 cup red wine vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
Instructions
Drain and rinse the canned kidney beans, black beans, and garbanzo beans. Set them aside in a large mixing bowl.
Drain the canned green beans and wax beans and add them to the bowl with the other beans.
Add the diced red bell pepper, finely diced red onion, and chopped fresh parsley to the bowl.
In a small bowl, whisk together the olive oil, red wine vinegar, granulated sugar, Dijon mustard, salt, black pepper, and garlic powder until the dressing is well combined and emulsified.
Pour the dressing over the bean and vegetable mixture and gently toss until all the ingredients are evenly coated.
Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together. For best results, refrigerate for 4-6 hours or overnight.
Before serving, give the salad a good toss to redistribute the dressing and garnish with additional parsley if desired.
Serve chilled as a side dish or light meal.
Nutrition Facts
Calories |
2323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.7 g | 89% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7845 mg | 341% | |
| Total Carbohydrate | 330.8 g | 120% | |
| Dietary Fiber | 105.5 g | 377% | |
| Total Sugars | 60.9 g | ||
| Protein | 99.0 g | 198% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 808 mg | 62% | |
| Iron | 36.4 mg | 202% | |
| Potassium | 5638 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
