Description
This Easy 5 Bean Salad is one of them. It’s fresh, vibrant, and packed with flavor. You know those dishes that taste even better the next day? This is exactly that kind of salad.
Ingredients
Scale
For the Salad:
- 1 can (15 oz) kidney beans, drained & rinsed
- 1 can (15 oz) black beans, drained & rinsed
- 1 can (15 oz) chickpeas (garbanzo beans), drained & rinsed
- 1 can (15 oz) green beans, drained
- 1 can (15 oz) wax beans (yellow beans), drained
- ½ red onion, finely chopped
- ½ cup fresh parsley, chopped
- ½ red bell pepper, diced (optional, for extra crunch)
For the Vinaigrette Dressing:
- ¼ cup olive oil
- ⅓ cup apple cider vinegar (or red wine vinegar)
- 1 tablespoon Dijon mustard
- 1 tablespoon honey (or maple syrup for vegan option)
- ½ teaspoon garlic powder
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional, for a little kick)
Instructions
Step 1: Prep the Ingredients
- Drain and rinse the kidney beans, black beans, and chickpeas under cold water. Drain the green and wax beans.
- Chop the red onion, parsley, and bell pepper (if using).
Step 2: Make the Vinaigrette Dressing
- In a small bowl or jar, whisk together the olive oil, vinegar, Dijon mustard, honey, garlic powder, salt, pepper, and red pepper flakes until well combined.
Step 3: Assemble the Salad
- In a large mixing bowl, combine all the beans, chopped onions, parsley, and bell pepper.
- Pour the vinaigrette over the salad and toss everything together until evenly coated.
Step 4: Chill & Serve
- Cover and refrigerate for at least 1 hour (overnight is even better!). This allows the flavors to meld beautifully.
- Give it a quick toss before serving, and enjoy!