Delight your taste buds with this vibrant and nutritious 5 bean salad. Perfect for picnics, potlucks, or a quick weeknight side, this recipe is as easy to make as it is delicious. Packed with protein and fiber, it’s a healthy choice that doesn’t skimp on flavor.
Why This Recipe Works
- Combines five different beans for a variety of textures and flavors.
- Uses a simple, tangy dressing that enhances the natural taste of the beans.
- Quick to prepare with no cooking required, making it a great last-minute dish.
- Versatile recipe that can be easily customized with additional ingredients.
- Keeps well in the fridge, making it perfect for meal prep.
Ingredients
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) garbanzo beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) green beans, drained
- 1/2 cup red onion, finely diced
- 1/2 cup green bell pepper, diced
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 2 tablespoons honey
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
Equipment Needed
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Can opener
- Colander
Instructions
Step 1: Prepare the Beans
Start by draining and rinsing the black beans, kidney beans, garbanzo beans, and pinto beans under cold water to remove any excess sodium. Drain the green beans but there’s no need to rinse them. Transfer all the beans to a large mixing bowl. Tip: Rinsing the beans helps reduce the sodium content and prevents the salad from being too salty.
Step 2: Add the Vegetables
Finely dice the red onion and green bell pepper. Add them to the bowl with the beans. The crunch of the fresh vegetables adds a nice contrast to the soft beans. Tip: Soaking the diced onion in cold water for 10 minutes before adding can help mellow its sharpness.
Step 3: Make the Dressing
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, black pepper, and dried oregano until well combined. The honey balances the acidity of the vinegar, creating a perfectly tangy dressing. Tip: For a smoother dressing, you can warm the honey slightly before mixing.
Step 4: Combine Everything
Pour the dressing over the bean and vegetable mixture. Gently toss everything together until well coated. Be careful not to mash the beans while mixing. The salad should be colorful and well-dressed but not soggy.
Step 5: Chill and Serve
Cover the bowl and refrigerate the salad for at least 1 hour before serving. This allows the flavors to meld together. Serve chilled for the best taste and texture. The salad can be stored in the refrigerator for up to 3 days.
Tips and Tricks
For an extra crunch, consider adding some chopped celery or cucumber to the salad. If you’re not a fan of honey, maple syrup makes a great substitute in the dressing. To add some heat, a diced jalapeno or a sprinkle of red pepper flakes can spice things up. For a creamier texture, mix in some avocado right before serving. Remember, the longer the salad sits, the more the flavors will develop, so making it a day ahead can actually enhance its taste.
Recipe Variations
- Mediterranean Twist: Add some feta cheese, kalamata olives, and swap the dressing for a lemon and olive oil mixture.
- Southwestern Style: Include corn, diced avocado, and a dressing made with lime juice and cilantro.
- Asian Inspired: Mix in some edamame, shredded carrots, and a dressing with sesame oil and rice vinegar.
- Protein Boost: Add some grilled chicken or shrimp to turn the salad into a hearty main dish.
- Sweet and Spicy: Incorporate some diced mango and a dash of cayenne pepper for a sweet and spicy version.
Frequently Asked Questions
Can I use dried beans instead of canned?
Yes, you can use dried beans, but they will need to be soaked and cooked according to package instructions before using in the salad. This will add significant prep time to the recipe, so canned beans are recommended for convenience.
How long does the salad last in the fridge?
The salad can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld and develop over time, making it even more delicious the next day.
Can I freeze the bean salad?
Freezing is not recommended as the texture of the beans and vegetables will change upon thawing, resulting in a mushy salad. It’s best enjoyed fresh or stored in the fridge for a few days.
Summary
This 5 bean salad is a quick, nutritious, and versatile dish that’s perfect for any occasion. With its colorful presentation and delicious flavors, it’s sure to be a hit. Plus, it’s easy to customize based on your preferences or what you have on hand.
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