Homemade Five Bean Salad Recipe

Homemade Five Bean Salad in a glass serving bowl.

5 from 2 votes

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

Cook Time4

Total Time4 10

Course: Salad, Side Dish

Cuisine: American

Keyword: bean, five, salad

Servings:

Calories: 344kcal

Author: Leigh Harris

Ingredients

10-12 ounces fresh green beans
15 ounces red kidney beans, rinsed and drained well (1-can)
15 ounces cannellini beans, rinsed and drained well (1-can)
15 ounces golden wax beans, rinsed and drained well (1-can)
15 ounces black beans, rinsed and drained well (1-can)
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.

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