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Homemade Five Bean Salad - A classic side dish that's perfect for picnics, barbecues or any meal. Fresh, slightly sweet, tangy, healthy and flavorful.
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Homemade Five Bean Salad

Homemade five bean salad is a classic side dish that's perfect for summer picnics and barbecues. A combination of five different colorful beans tossed with a tangy oil and apple cider vinegar dressing. Fresh, slightly sweet, tangy, healthy and flavorful.
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Salad
Cuisine: American
Servings: 8 -10
Author: Don't Sweat The Recipe

Ingredients

  • 10-12 ounces fresh green beans
  • 1 15oz can red kidney beans, rinsed and drained well
  • 1 15oz can cannellini beans, rinsed and drained well
  • 1 15oz can golden wax beans, rinsed and drained well
  • 1 15oz can black beans, rinsed and drained well
  • 2 stalks celery, finely diced
  • 1 medium shallot, diced small
  • 1/4 cup fresh Italian parsley, chopped

Dressing

  • 1/2 cup olive oil
  • 1/3 cup apple cider vinegar
  • 2 tablespoons sugar
  • 1 large clove garlic, minced
  • 1 teaspoon sea salt, more to taste
  • 1/2 teaspoon fresh ground pepper, more to taste
  • 2 teaspoons stone ground Dijon mustard (or regular Dijon)

Instructions

  • Snap the green beans into about 1-1 1/2" pieces.
  • Set a large pot of water on the stove over high heat.
  • When water comes to a vigorous boil, pour in 1 teaspoon of salt and add the green beans. Boil for 2 to 3 minutes at most, pulling off the heat as soon as the green beans are crisp-tender.
  • While the beans are cooking, fill a large bowl about halfway with water and then fill with ice.
  • Quickly drain the green beans and transfer to the bowl of ice water. Allow the green beans to soak in ice water bath for a few minutes. Transfer green beans to a colander and drain well.
  • Combine dressing ingredients in a jar with a tight-fitting lid. Cover tightly and shake for 30 seconds.
  • Combine all the beans, celery, parsley, and onion in a large mixing bowl. Add dressing and toss to combine. Sprinkle salad with remaining parsley and toss again.
  • Cover the bowl with plastic wrap or transfer to an airtight container with a lid and refrigerate for at least 4 hours to overnight. Toss the beans a few times during the marinating process to make sure all the ingredients get a good soak in the dressing.
  • When ready to serve, taste and season with additional salt and pepper if needed.

Notes

If you prefer a sweeter salad add an additional tablespoon or so of sugar. We love it just like it is.