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5 Bean Salad
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.
Prep Time
15
minutes
mins
Chill Time
2
hours
hrs
Total Time
2
hours
hrs
15
minutes
mins
Course:
Salad, Side Dish
Cuisine:
American
Keyword:
5 bean salad, beans
Servings:
12
people
Calories:
366
kcal
Cost:
$8.57
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
US Customary
-
Metric
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.
Notes
Store leftovers in an airtight container for up to 3 days in the refrigerator.
Nutrition
Serving:
1
cup
|
Calories:
366
kcal
|
Carbohydrates:
49
g
|
Protein:
11
g
|
Fat:
16
g
|
Saturated Fat:
11
g
|
Sodium:
224
mg
|
Potassium:
613
mg
|
Fiber:
11
g
|
Sugar:
16
g
|
Vitamin A:
429
IU
|
Vitamin C:
31
mg
|
Calcium:
63
mg
|
Iron:
5
mg