The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
5 Bean Salad is a crowd-pleasing side dish for cookouts, potlucks, and easy summertime dining. It’s simple to make and always a hit.
This recipe makes 12 servings for under $10. It costs $8.57 to make, which is only $0.71 per serving!
Serve this salad alongside our Instant Pot Corn on the Cob and our Grilled BBQ Chicken Breasts for a complete meal. Whip up some Homemade Lemonade as well for the perfect summer cookout.
This is our kind of salad for summertime. It’s a cold salad that you do not have to spend a lot of time on, doesn’t heat up the kitchen, and feeds a crowd.
This 5 Bean Salad recipe checks all the boxes. It really is a fool-proof recipe that gets rave reviews no matter where you serve it.
The sweet and tangy dressing marinates throughout the beans while it chills in the fridge. In fact, we think this 5 Bean Salad recipe is even better the next day for leftovers!
We love bringing this salad to family parties, potlucks, and summer cookouts, especially when we do not know the dietary restrictions of those who will be there. This dish is vegan, vegetarian, low carb, and gluten-free. 5 Bean Salad is a feel-good recipe that’s always a hit.
Ingredients and Cost
RECIPE COST: $8.57
PRICE PER SERVING: $0.71
- 15.5 ounce can dark red kidney beans – $0.58
- 15.5 ounce can garbanzo beans – $0.86
- 15.25 ounce can corn – $0.72
- 15 ounce can black beans – $0.58
- 14.5 ounce can green beans – $0.50
- 1 large bell pepper – $1.38
- 14.5 ounce can yellow wax beans – $1.58
- 1 medium yellow onion – $0.62
- 1 cup white vinegar – $0.21
- 3/4 cup vegetable oil – $0.36
- 2/3 cup sugar – $0.22
- 3 Tablespoons fresh dill – $0.96
To find out more about how we price our recipes, check out Budget Recipes Explained.
Instructions
- First, drain and rinse the beans and corn.
- Next, combine the beans, corn, bell pepper, and onion in a large bowl.
- Using a separate bowl, whisk together the vinegar, oil, sugar, and dill.
- Pour the dressing over the salad mixture and toss to combine.
- Finally, cover and chill for at least two hours before serving.
Recipe Variations and Substitutions
- You can adapt this recipe to the type of beans you like best. For example, you can substitute pinto beans for garbanzo beans. It is very versatile.
- Instead of dill you can use parsley or chives.
Storage Tips
Serve: Serve this salad chilled.
Store: Store leftovers in an airtight container for up to 3 days in the refrigerator.
Freeze: To freeze this salad, place it in an airtight container wrapped tightly and store it in the freezer for up to one month.
Cook’s Tools
- mixing bowls
- whisk
- measuring cups
- liquid measuring cup
- measuring spoons
- cutting board
- knife
What goes with bean salad?
Anything right off the grill, such as our Grilled BBQ Chicken Breasts, our Grilled Potatoes in Foil, or our Foolproof Grilled Ribs, all pair well with this salad. You can also make a batch to have a healthy lunch throughout the week.
Are canned beans healthy?
Canned beans are a healthy option to keep on hand in your pantry. They are a good source of protein, fiber, and other minerals such as iron and potassium.
Get Kids Involved
Ages 2-3: Let your little one help pour and mix the beans in a large bowl.
Ages 4-5: Your child can help measure, pour, and mix the ingredients for the dressing. They can then pour the dressing over the salad mixture and mix.
Ages 6-8: This is an easy recipe to let your child make on their own while you are in the kitchen nearby. The steps are easy with no baking, so it is a great one to build their kitchen skills confidence.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe, unsupervised, while you do the happy dance in the corner!
Budget Tips
This is an inexpensive recipe that can be made with pantry items. We like to stock up on canned food items when stores have case lot sales. Then we can make this salad whenever needed by pulling out the canned food items from our stocked pantry.
More Side Dish Recipes:
- 1 Hour French Bread
- Asparagus in the Oven
- Brown Sugar Glazed Carrots
- Caesar Salad
- Large Batch 1-Hour Dinner Rolls
- Cheesecake Fruit Salad
- Easy Cranberry Pecan Chicken Salad
- Easy Garlic Bread
- Fresh Green Beans Almondine
- Green Bean Casserole
- Grilled Potatoes in Foil
- Healthy Waldorf Salad
- Instant Pot Corn on the Cob
- Large Batch Chicken Pasta Salad
- Mexican Fruit Salad
- Seven Layer Salad
- Instant Pot Mac and Cheese
- Nacho Fries
5 Bean Salad
Equipment
- mixing bowls
- whisk
- measuring cups
- Liquid measuring cup
- Measuring spoons
- cutting board
- knife
Ingredients
SALAD:
- 15.5 ounce can dark red kidney beans
- 15.5 ounce can of garbanzo beans
- 15.25 ounce can whole kernel corn
- 15 ounce can black beans
- 14.5 ounce can green beans
- 14.5 ounce can yellow wax beans
- 1 large bell pepper diced (any color)
- 1 medium yellow onion diced
SIMPLE DRESSING:
- 1 cup white vinegar
- ¾ cup vegetable oil
- ⅔ cup sugar
- 3 tablespoons fresh dill chopped
Instructions
MAKE SALAD:
- Drain and rinse the cans of beans and corn.
- In a large bowl combine the beans, corn, bell pepper, and onion.
MAKE SIMPLE DRESSING:
- In a medium bowl, whisk together the vinegar, oil, sugar, and dill.
- Pour the dressing over the salad mixture and toss to combine.
- Cover with plastic wrap or foil and refrigerate at least 2 hours or overnight before serving. This will give the flavors time to combine.
SERVE:
- Serve chilled.
Gina says
DELICIOUS! Thank you for the recipe!
Jenni says
This bean salad is so good! Easy to make, and tastes great! I took it to a party and everyone loved it!