Classic Five Bean Salad
A marinated mix of green beans, wax beans, kidney beans, garbanzo beans, and black beans (or lima beans) tossed in a sweet and tangy vinegar dressing. The original dense bean salad, made for potlucks and picnics long before that name existed, and it only gets better after a night in the fridge.
Ingredients
- 1 can (15 oz) cut green beans, drained (or 2 cups fresh green beans, blanched)
- 1 can (15 oz) yellow wax beans drained
- 1 can (15 oz) kidney beans rinsed and drained
- 1 can (15 oz) garbanzo beans (chickpeas) rinsed and drained
- 1 can (15 oz) black beans, rinsed and drained (or lima beans, drained)
- 1 small red onion thinly sliced or diced
- 1 green bell pepper diced (optional)
- 3/4 cup granulated sugar
- 2/3 cup red wine vinegar or cider vinegar
- 1/2 cup vegetable oil or olive oil
- 1 teaspoon dijon mustard optional
- Salt and pepper to taste
Instructions
- Drain and rinse the kidney beans, garbanzo beans, and black beans (or lima beans) well. Drain the green beans and wax beans without rinsing.
- In a large mixing bowl, combine all five beans with the red onion and green bell pepper.
- In a separate bowl or a mason jar, whisk or shake together the sugar, vinegar, oil, dijon mustard, salt, and pepper until the sugar dissolves.
- Pour the dressing over the bean mixture and toss gently to coat everything evenly.
- Cover and refrigerate for at least 4 hours, though overnight (up to 24 hours) gives the best flavor. Stir once or twice while it chills.
- Serve cold, straight from the fridge. Store leftovers in an airtight container for up to 5 days.
Notes
The salad tastes noticeably better after a full overnight chill than it does after just a few hours. If the dressing pools at the bottom of the container after a day or two, give everything a quick stir before serving.