5 Bean Salad
This easy 5 bean salad is made with canned beans and a tangy red wine vinaigrette — vegan, gluten-free, ready in 15 minutes, and the ultimate make-ahead summer potluck side dish.
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.
Nutrition
Serving: 1gCalories: 222kcalCarbohydrates: 35gProtein: 9gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 5gSodium: 460mgFiber: 7gSugar: 9g
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