This 5 Bean Salad is crunchy, refreshing, and has a delightful sweet and sour dressing! Serve it at your next barbecue, potluck, or holiday dinner, or get-together!
In a large mixing or serving bowl combine all the salad ingredients (the canned beans through the diced onion).
In a medium-sized mixing bowl whisk together the vinegar, maple syrup or honey, mustard, salt, dill, thyme, garlic, and black pepper until combined. While still whisking, very slowly pour in the olive oil until all the olive oil is whisked in.
Pour the dressing over the beans and vegetables and gently fold in until all the beans and vegetables are covered in the dressing. For best flavor, chill the salad for at least 1-2.5 hours (and up to 1 day) before serving, or serve immediately if needed.
Notes
* Using honey makes this recipe no longer vegan.1. Use any combination of canned beans: black beans, cannellini beans, navy beans, lima beans, and even black-eyed peas also work well in this salad. 2. You can also use fresh herbs in this recipe instead of dry. Just use 3 teaspoons chopped fresh dill and 1.5 teaspoons fresh thyme.3. Leftovers of this recipe last covered in the fridge for 4-5 days. The cucumber will start to pickle after a day or two in the dressing, leaving them not as crunchy but still delicious. If you prefer your cucumbers crunchy, just add them to the salad right before serving.4. This salad does not freeze well.