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Close up square photo of a mixed 5 bean salad.
4.67 from 15 votes

5 Bean Salad Recipe

This 5 Bean Salad recipe is a classic and it's so easy to mix together.
Course Side Dish
Cuisine Dairy-Free, Gluten Free, Vegan
Prep Time 15 minutes
Chilling Time 2 hours
Total Time 2 hours 15 minutes
Servings 12 Servings
Calories 329kcal
Author Ginny McMeans


  • 14 ounces canned green beans
  • 15 ounces canned black beans
  • 15 ounces canned garbanzo beans - chickpeas
  • 15 ounces canned dark red kidney beans
  • 14 ounces canned yellow wax beans
  • 15 ounces canned, whole kernel corn
  • 1 cup bell pepper - one bell pepper, diced
  • 1 cup white onion - one white onion, diced
  • 1 cup white vinegar
  • ¾ cup extra virgin olive oil
  • cup organic granulated sugar
  • 3 tablespoons fresh dill - chopped


  • Drain and rinse the cans of beans and corn.
  • Combine the beans, corn, bell pepper and onion in a large bowl.
  • In a separate bowl, whisk together the vinegar, oil, sugar and dill.
  • Pour the sauce over the veggie mixture and mix gently to combine.
  • Cover and refrigerate at least 2 hours before serving to allow flavors to combine.
  • Store leftovers in an airtight container for up to 3 days in the refrigerator.



The measurements on the cans of vegetables may be a little different. Probably not more than a half of an ounce.  That is fine and will work with this recipe.


Serving: 1Serving | Calories: 329kcal | Carbohydrates: 41g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Sodium: 452mg | Potassium: 515mg | Fiber: 9g | Sugar: 13g | Vitamin A: 411IU | Vitamin C: 32mg | Calcium: 43mg | Iron: 6mg