Hot Five Bean Salad
Bursting with vibrant flavors and wholesome ingredients, this Hot Five Bean Salad is the perfect warm side dish or light main course for any occasion. Combining a medley of five nutritious beans—green beans, black beans, kidney beans, cannellini beans, and chickpeas—this recipe is a protein-packed powerhouse elevated by a tangy homemade dressing of apple cider vinegar, Dijon mustard, and a hint of honey. With sautéed red onions and garlic adding depth, and fresh parsley giving a bright, herby finish, this salad comes together in just 25 minutes for a quick and healthy option. Serve it warm to delight your taste buds with comforting flavors and satisfying texture. Perfect as a crowd-pleaser for potlucks or a balanced weeknight dinner, this dish is a must-try for bean lovers everywhere!
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Recipe Information
Ingredients
- 1 can (15 oz) canned black beans
- 1 can (15 oz) canned kidney beans
- 1 can (15 oz) canned cannellini beans
- 1 can (15 oz) canned garbanzo beans (chickpeas)
- 2 cups green beans, trimmed and cut into 2-inch pieces
- 1 medium red onion, finely diced
- 3 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped
Instructions
Drain and rinse the black beans, kidney beans, cannellini beans, and garbanzo beans under cold water. Set aside.
Boil a medium pot of water and add the green beans. Cook for 4 minutes, then transfer them to a bowl of ice water to stop the cooking process. Drain and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced red onion and minced garlic, cooking for about 3 minutes until softened.
Add all the beans (green beans, black beans, kidney beans, cannellini beans, and garbanzo beans) into the skillet. Stir to heat through for about 5 minutes.
In a small bowl, whisk together the remaining olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper to create the dressing.
Pour the dressing into the skillet and toss everything to coat evenly. Cook for an additional 2 minutes while stirring.
Remove from heat and stir in the chopped parsley.
Serve warm as a side dish or main salad. Enjoy!
Nutrition Facts
Calories |
2434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.3 g | 73% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7090 mg | 308% | |
| Total Carbohydrate | 372.3 g | 135% | |
| Dietary Fiber | 117.0 g | 418% | |
| Total Sugars | 47.1 g | ||
| Protein | 119.1 g | 238% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 851 mg | 65% | |
| Iron | 41.5 mg | 231% | |
| Potassium | 6593 mg | 140% | |
*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.
