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–+ servings
5 Bean Salad on a white plate.
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5 from 2 votes

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 Time15 minutes
Chill Time2 hours
Total Time2 hours 15 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: 5 bean salad, beans
Servings: 12 people
Calories: 366kcal
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: 1cup | Calories: 366kcal | Carbohydrates: 49g | Protein: 11g | Fat: 16g | Saturated Fat: 11g | Sodium: 224mg | Potassium: 613mg | Fiber: 11g | Sugar: 16g | Vitamin A: 429IU | Vitamin C: 31mg | Calcium: 63mg | Iron: 5mg