5 Bean Salad Recipe
This 5 Bean Salad recipe is a classic and it's so easy to mix together.
Servings 12 Servings
Calories 329kcal
Ingredients
- 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
- ⅔ cup organic granulated sugar
- 3 tablespoons fresh dill - chopped
Instructions
- 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.
Video
Notes
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.
Nutrition
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