No cooking required — just drain, toss, and chill. This 5 bean salad is tangy, hearty, and made entirely from pantry staples in 15 minutes flat.
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For more summer salad recipes, check out my Balsamic Pasta Salad, Penne Pasta Salad, and Broccoli Slaw.
Table of Contents
I've been eating bean salad since I was a little girl. It's one of those foods that's deeply nostalgic for me — the kind of dish that shows up at every summer cookout, barbecue, and Fourth of July spread, and disappears before the grill is even cold. This 5 bean salad is my version of that classic, and it's been a staple in our house every summer since I can remember.
Made entirely from canned beans — no soaking, no cooking, just drain, rinse, and toss — this easy bean salad comes together in 15 minutes and genuinely tastes better the next day.
The red wine vinegar dressing is sweet, tangy, and herby, and it soaks into the beans overnight, adding deep flavor and pulling the salad together. It's vegan, gluten-free, high in plant-based protein and fiber, and is easy on the pocketbook. All in all, the perfect summer side dish in every way.
For more crowd-friendly summer sides: Roasted Cauliflower & Cabbage Salad, Nectarine Salad, and Kale Slaw.
What Are The 5 Beans?
This recipe uses five types of canned beans, each bringing something different to the bowl. All five are canned and available at any grocery store year-round:
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Kidney Beans |
Hearty and meaty, the backbone of the salad |
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Pinto Beans |
Creamy and mild, perfect for absorbing the dressing |
|
Chickpeas (Garbanzo Beans) |
Nutty and firm with great texture |
|
Green Beans |
Canned and tender, they add color and a natural sweetness that sets this apart from an all-legume salad |
|
Wax Beans |
Canned, lighter, mild, and classic — a traditional five bean salad ingredient that balances the heartier starchy beans |
Important Ingredients and Substitutions
Canned beans — The recipe calls for 3 cans of starchy beans (kidney, pinto, garbanzo) plus 1 can each of green and wax beans. You can swap any of the starchy beans for black beans, cannellini beans, navy beans, black-eyed peas, or lima beans — whatever you have. Can't find wax beans? Use another can of green beans.
Red wine vinegar — The backbone of the dressing. Apple cider vinegar or distilled white vinegar both work as substitutes, though red wine vinegar has the most classic flavor for a five bean salad in vinaigrette dressing.
Maple syrup — Balances the tangy vinegar and keeps the recipe vegan. Honey works equally well if you're not vegan.
Smooth Dijon mustard — Emulsifies the dressing and adds a subtle sharpness. Don't skip it.
Herbs — Dry dill and thyme are called for in the recipe. If you have fresh on hand, use 3 teaspoons chopped fresh dill and 1½ teaspoons fresh thyme.
Cucumber — Adds crunch and juicy freshness. If you want the salad to keep longer without the cucumbers getting soft, add them right before serving rather than tossing them in with everything else.
Recipe Variations
- Classic — The base recipe as written: kidney, pinto, garbanzo, green, and wax beans with the red wine vinegar dressing. Can't go wrong.
- Mediterranean — Swap pinto beans for cannellini, add ½ cup Kalamata olives, ¼ cup crumbled feta, and a handful of chopped fresh parsley. Skip the maple syrup for a tangier dressing; otherwise, keep it.
- Southwest — Use black beans instead of wax beans, add ½ cup corn, a minced jalapeño, and swap dill and thyme for cumin and cilantro.
- Protein Boost — Add 1 cup of edamame for extra plant-based protein, or toss in cubed grilled chicken for a non-vegan version.
- Over Greens — Serve over a bed of arugula or baby spinach and call it a main dish salad. The dressing doubles as the salad dressing.
How to Make 5 Bean Salad
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: In a large mixing bowl, whisk together the red wine vinegar, maple syrup, Dijon mustard, salt, dill, thyme, garlic, and black pepper.
Step 2: While whisking, slowly drizzle in the olive oil until fully emulsified.
Step 3: Add the pinto beans, kidney beans, garbanzo beans, green beans, wax beans, cucumber, bell pepper, and black olives. Gently toss until well combined and coated.
Step 4: Serve immediately or refrigerate 1–2 hours for best flavor.
Chelsea's Recipe Pro-Tips
- Rinse the beans well — The canning liquid is starchy and can make the dressing muddy. A good rinse under cold water for 30 seconds per can makes the salad look cleaner and taste fresher.
- Cucumber tip (optional) — The recipe calls for cucumber tossed in with everything, which is the default. If you're making this more than 24 hours ahead and want to keep the crunch to a minimum, you can hold the cucumber and add it just before serving.
- Emulsify the dressing properly — Add the olive oil slowly while whisking continuously. This keeps the dressing from separating and ensures every bean gets evenly coated.
- Season before serving — Taste the salad right before serving and adjust. The beans absorb salt as they sit, so what tasted perfectly seasoned right after tossing may need a pinch more before serving.
Make-Ahead Guide
This 5 bean salad recipe is one of the best make-ahead dishes for summer rotations.
Make the entire salad up to 3 days ahead and refrigerate covered. It genuinely gets better each day as the beans absorb the dressing and the flavors meld.
If making more than 1 day ahead, add the cucumber just before serving to keep it fresh and crunchy. If left in the dressing too long, it can get mushy.
Transport tips for BBQs and potlucks: Keep the salad chilled until you leave. Transport it in a sealed container and give it a good toss at the destination. Keep it refrigerated until serving—it is best enjoyed cold!
Storage Directions
- Refrigerating: Store covered in an airtight container for 3-4 days. The flavors improve over the first 24–48 hours. Note that cucumbers will soften and start to pickle after a day or two in the dressing, so add them fresh before serving if desired.
- Freezing: This is not recommended — the beans become mushy when frozen and thawed.
Serving Suggestions
This 5 bean salad is quite possibly one of the most perfect Memorial Day and Fourth of July side dishes. It makes ahead, feeds a crowd, and requires zero last-minute effort.
Serve it alongside Flat Iron Steak or Balsamic Chicken Thighs for a complete summer cookout spread. It also works as a light lunch on its own or piled over arugula for a more substantial salad.
5 Bean Salad Recipe FAQs
This recipe uses kidney beans, pinto beans, garbanzo beans (chickpeas), green beans, and wax beans — all canned. You can swap any of the starchy beans for black beans, cannellini, navy beans, or lima beans, depending on what you have.
It lasts 3-4 days when refrigerated. The flavor actually improves over the first couple of days. Cucumbers will soften after day two, but are still perfectly good. For the best texture, add them just before serving.
Yes! This salad tastes significantly better after the beans have marinated in the vinaigrette. Make it up to 3 days ahead and refrigerate. If making more than 1 day ahead, hold the cucumber and add it just before serving to keep it from getting mushy.
Yes — cook them first until tender, then cool completely before using. The recipe works with any cooked beans. That said, canned beans are what make this a true 15-minute recipe.
This recipe uses a tangy red wine vinaigrette with maple syrup, Dijon mustard, olive oil, dill, thyme, and garlic. It's the sweet-tangy balance that makes this a five bean salad in vinaigrette dressing. To save time, you can also use store-bought red wine vinaigrette.
I do not recommend it. It keeps beautifully in the fridge. Instead, store it covered in the fridge for up to 3-4 days.
Very. At 9g of protein and 7g of fiber per serving, it's a plant-based protein powerhouse. Beans and legumes are linked to improved heart health, blood sugar regulation, and sustained energy, and the dressing uses extra-virgin olive oil, one of the most well-researched anti-inflammatory fats. This recipe is also naturally vegan, gluten-free, dairy-free, and budget-friendly.
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If you liked and made this 5 Bean Salad Recipe, don't forget to rate it and let me know how you liked it in the comments. I always love hearing from you!
Recipe Card
5 Bean Salad
Ingredients
Salad Dressing
- ½ cup red wine vinegar
- 2 tablespoons maple syrup or honey*
- ½ cup minced sweet white or red onion
- 2 teaspoons smooth Dijon mustard
- ¾ teaspoon salt
- 1 teaspoon dried dill
- ½ teaspoon dried thyme
- 2 cloves garlic minced
- ¼ teaspoon freshly cracked pepper
- ¼ cup extra virgin olive oil
Salad
- 1 15 oz. can pinto beans drained and rinsed
- 1 15 oz. can kidney beans drained and rinsed
- 1 15 oz. can garbanzo beans drained and rinsed
- 1 15 oz. can cut green beans drained
- 1 15 oz. can cut wax beans drained
- 1 ½ cups diced cucumber
- 1 large sweet bell pepper red, orange, or yellow pepper, diced
- ¾ cup sliced black olives
Instructions
- In a large mixing bowl, whisk together the red wine vinegar, maple syrup, Dijon mustard, salt, dill, thyme, garlic, and black pepper.
- While whisking, slowly drizzle in the olive oil until fully emulsified.
- Add the pinto beans, kidney beans, garbanzo beans, green beans, wax beans, cucumber, bell pepper, and black olives to the dressing. Gently toss until well combined and coated.
- Serve immediately or refrigerate 1–2 hours for best flavor.
Notes
- Best flavor: Make 24 hours ahead — the beans absorb the dressing overnight, and the flavor deepens significantly.
- Bean swaps: Any starchy bean works — black beans, cannellini, navy beans, or lima beans.
- Wax bean sub: Use another can of green beans if wax beans aren't available.
- Fresh herbs: Use 3 tsp chopped fresh dill + 1½ tsp fresh thyme in place of dried.
- Sweetener: Honey works in place of maple syrup (not vegan).
- Storage: Refrigerate 4–5 days. Do not freeze.
- Naturally vegan and gluten-free as written.
