How to make a 5 bean salad?

To make a 5 bean salad, simply drain and rinse five varieties of canned beans—commonly kidney, black, chickpeas, white, and green beans. Toss them with diced vegetables like celery, onion, bell pepper, and optional artichoke hearts. Whisk together a vinaigrette of apple cider vinegar, olive oil, garlic, sugar, salt, and pepper. Combine, chill for at least an hour, and stir before serving.

What are the 5 basic salad types?

The five basic salad types are green salads (leafy), bound salads (usually with mayo or dressing), vegetable salads (like bean or cucumber salads), fruit salads, and combination salads that blend several categories. This easy 5 bean salad falls under the vegetable salad category, offering plant-based goodness without creamy dressings.

Is five bean salad good for you?

Yes, five bean salad is very good for you. It’s rich in plant-based protein, fiber, vitamins, and antioxidants. It's low in saturated fat and completely cholesterol-free. Plus, it’s filling without being high in calories—perfect for anyone following a vegetarian, dairy-free, or gluten-free diet.

What are the benefits of bean salad?

Bean salad supports digestion, helps manage blood sugar, and contributes to heart health. It offers sustained energy from complex carbohydrates and balances flavor with nutrition. With beans as the core ingredient, it’s a healthy choice that also tastes great and stores well.

Easy 5 Bean Salad That’s Bold, Bright, and Healthy

Description

Easy 5 Bean Salad made with pantry staples, vibrant veggies, and a bold vinaigrette. A healthy, make-ahead classic you’ll love!

Ingredients

Salad:
- 1 can (14.5 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) black beans, drained and rinsed
- 1 can (14.5 oz) garbanzo beans (chickpeas), drained and rinsed
- 1 can (14.5 oz) white beans (great northern or cannellini), drained and rinsed
- 1 can (14.5 oz) green beans, drained and rinsed
- 1 can (14.5 oz) artichoke hearts, drained, rinsed, and chopped
- 1 medium green bell pepper, diced
- ½ small red onion, thinly sliced
- 1 stalk celery, diced
Vinaigrette:
- 2 cloves garlic, minced
- ¼ cup apple cider vinegar
- ¼ cup olive oil
- 2 tablespoons granulated sugar (adjust to taste)
- 1 to 2 teaspoons kosher salt (to taste)
- ½ to 1 teaspoon black pepper (to taste)

Cook Mode Prevent your screen from going dark

Instructions

In a large mixing bowl, combine all the drained and rinsed beans, chopped vegetables, and artichoke hearts.
In a small bowl, whisk together the garlic, vinegar, olive oil, sugar, salt, and pepper until well combined.
Pour the vinaigrette over the bean mixture. Toss thoroughly to coat everything evenly.
Taste and adjust seasoning as needed. Add a bit more salt if the flavor seems flat. A pinch of chili flakes or cayenne pepper can be added for heat.
Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Stir well before serving.