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–+ servings
5 Bean Salad

Vibrant 5 Bean Salad with Tangy-Sweet Dressing Delight

This 5 Bean Salad is vibrant, refreshing, and packed with protein, perfect for gatherings or weeknight dinners.
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Prep Time 20 minutes
Marination Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dressing
  • ⅓ cup olive oil extra virgin recommended
  • ¼ cup white vinegar can be substituted with other vinegars
  • 1 tablespoon sugar adjust for sweetness preference
  • 1 teaspoon kosher salt adjust to preference
  • freshly ground pepper to taste
Salad
  • 1 medium sweet onion Vidalia or Walla Walla recommended
  • 1 can dark red kidney beans canned
  • 1 can black beans canned
  • 1 can navy beans unsalted canned
  • 1 can cut green beans unsalted canned
  • 1 can wax beans unsalted canned

Equipment

  • large mixing bowl
  • Whisk
  • Measuring cup
  • Plastic wrap

Method
 

Preparation
  1. In a large measuring cup, whisk together olive oil, white vinegar, sugar, kosher salt, and pepper to taste to make the dressing.
  2. Cut the sweet onion into thin semi-circle rings.
  3. Open, drain, and rinse the canned beans. Place them in a large mixing bowl.
  4. Pour the prepared dressing over the bean mixture, then stir gently to coat.
  5. Cover the bowl and refrigerate for at least 6 hours, preferably overnight.
  6. Before serving, let the salad sit at room temperature for 15-20 minutes and stir gently.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 30gProtein: 8gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 300mgPotassium: 450mgFiber: 8gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 60mgIron: 2mg

Notes

Prepare the salad a day before for the best flavor. Store leftovers in an airtight container for up to 5 days.

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