Description
This vibrant 5 Bean Salad is a refreshing, protein-packed dish combining a colorful mix of beans, vegetables, and a tangy red wine vinegar dressing. Perfect for potlucks, picnics, or a healthy side, this no-cook salad is easy to assemble and improves in flavor when chilled.
Ingredients
Beans and Vegetables
- 1 (14.5 ounce) can black beans
- 1 (14.5 ounce) can garbanzo beans (chickpeas)
- 1 (14.5 ounce) can pinto beans
- 1 (14.5 ounce) can kidney beans (light or dark)
- 1 (14.5 ounce) can cannellini beans
- 1 (14.5 ounce) can corn
- 1/2 red onion, diced
- 1 green bell pepper, chopped
- 2 stems celery, chopped
- 1/3 cup cilantro, chopped
Dressing
- 1/2 cup red wine vinegar
- 1 tbsp lemon juice
- 1/4 cup sugar
- 1/2 tsp salt
- 1/2 tsp coarse black pepper
- 1/4 cup extra virgin olive oil
Instructions
- Drain and Rinse Beans and Corn: Drain all the canned beans and corn in a colander and rinse thoroughly under cold water to remove excess salt and canning liquids.
- Mix Vegetables and Beans: In an extra large mixing bowl, combine the drained beans, corn, diced red onion, chopped green bell pepper, and chopped celery. Toss gently to mix the ingredients evenly.
- Prepare the Dressing: In a small bowl, whisk together the red wine vinegar, lemon juice, sugar, salt, and coarse black pepper until the sugar is completely dissolved. Gradually whisk in the extra virgin olive oil until fully emulsified.
- Toss Salad with Dressing: Pour the dressing over the bean and vegetable mixture. Toss everything thoroughly to coat all ingredients evenly. Stir in the chopped cilantro.
- Chill and Serve: For best flavor, refrigerate the salad in an airtight container for at least 4 hours before serving. Toss again just before serving. The salad can be enjoyed immediately but tastes better after chilling.
- Storage: The 5 Bean Salad can be stored in the refrigerator for up to 5 days as the vinegar acts as a natural preservative.
Notes
- Use fresh cilantro for a bright flavor; if unavailable, parsley can be a substitute.
- Adjust sugar and salt to taste depending on your preference.
- For a spicier kick, add a pinch of red pepper flakes to the dressing.
- This salad is great for meal prep as flavors meld well with time.
- Ensure all beans and corn are well drained to prevent a watery salad.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
