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Best 5-Bean Salad

Best 5-Bean Salad: Colorful, Protein-Packed Delight

The Best 5-Bean Salad is a vibrant, high-protein, high-fiber dish that combines five beans, crunchy vegetables, and zesty dressing.
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Prep Time 10 minutes
Cook Time 5 minutes
Chilling Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beans
  • 1 cup Black Beans Substitute with black-eyed peas or navy beans if desired.
  • 1 cup Pinto Beans Can be replaced with kidney beans for a similar effect.
  • 1 cup Garbanzo Beans (Chickpeas) Use edamame as a substitute for a different flavor.
  • 1 cup Cannellini Beans Can substitute with Great Northern beans if unavailable.
  • 1 cup Dark Red Kidney Beans Swap for any favorite beans.
For the Vegetables
  • 1 cup Green Pepper Substitute with bell peppers in other colors for variety.
  • 1 cup Celery Can use cucumber for a lighter texture.
  • 1 medium Red Onion Shallots can be a milder alternative.
  • 1 cup Pimentos Can be omitted or replaced with roasted red peppers.
For the Dressing
  • 2 tablespoons Granulated Sugar Use honey or agave as alternatives.
  • 1/2 cup Vegetable Oil Olive oil can be a healthier substitute.
  • 1/4 cup Cider Vinegar Substitute with white wine vinegar if necessary.
  • 2 tablespoons Water Used to adjust dressing consistency.
  • 1 teaspoon Salt Use sea salt for a more gourmet touch.
  • 1/2 teaspoon Pepper Freshly cracked black pepper is preferred.

Equipment

  • mixing bowl
  • Saucepan
  • Colander
  • spatula
  • Wooden Spoon

Method
 

Step-by-Step Instructions
  1. Start by rinsing all five types of beans under cold running water. Pour them into a colander to thoroughly remove any excess sodium from the canning process. Ensure they’re well-drained for the best texture in your Best 5-Bean Salad.
  2. In a large mixing bowl, add the drained beans alongside the diced green pepper, finely chopped celery, red onion, and pimentos. Gently fold the ingredients together using a spatula.
  3. In a medium saucepan over medium heat, combine the sugar, vegetable oil, cider vinegar, water, salt, and freshly cracked pepper. Stir the mixture until it begins to boil, allowing the sugar to fully dissolve in about 3 minutes.
  4. Once the dressing has boiled, remove it from heat and carefully pour it over the bean mixture in your bowl. Use a wooden spoon to gently toss everything together.
  5. Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Let the Best 5-Bean Salad chill for at least one hour.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 35gProtein: 10gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 200mgPotassium: 500mgFiber: 10gSugar: 3gVitamin A: 10IUVitamin C: 15mgCalcium: 5mgIron: 10mg

Notes

This salad keeps well in the fridge for up to five days, making it ideal for meal prep and quick snacks throughout the week.

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