5 Bean Salad
This 5 bean salad is a timeless potluck favorite, combining green beans, yellow beans, kidney beans, and lima beans in a tangy homemade vinaigrette. It’s an ideal make-ahead dish, best served after a few hours of marinating for optimal flavor.
Table of Contents
This 5 bean salad recipe is a dish that is easy to prepare and is full of flavor and texture. Plus, it’s a bit of a mystery – although it contains four types of beans, some people call it a three bean salad and my mom’s recipe actually calls it a five bean salad. But whatever you call it, it’s delicious!
If you’re a fan of bean-based dishes, you might also enjoy my recipes for calico beans, white bean chicken chili, and ham and bean soup. They’re all hearty, flavorful, and easy to make!
This recipe comes from my mom’s treasured recipe book. While the pages are starting to fall out of this book, I’m thankful for an opportunity to share this recipe with you so that it will stand the test of time. Such a delicious and easy recipe to make!
Why I Love This Recipe
- Classic Combination: This 5 Bean Salad recipe is a tried and true dish with old-fashioned, timeless flavors that never disappoint.
- Family Favorite: It’s a recipe that’s been in my family for years and is always a hit at gatherings. Trust me, it’s the best!
- Potluck Perfect: This salad is the perfect dish to bring to a potluck or picnic. It’s easy to make and can be prepared ahead of time, plus it serves a crowd.
- Flavor-Packed: The combination of beans, celery, green pepper, and onion, all marinated in a sweet and tangy dressing, creates a flavor-packed dish that’s hard to resist.
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Key Ingredients
- Yellow String Beans: These beans add a pop of color and a slightly crunchy texture to the salad, balancing out the other softer beans.
- Green String Beans: These beans have a more robust flavor compared to the yellow ones, adding a bit of bite to the salad.
- Dark Kidney Beans: They have a hearty, meaty texture and a rich, nutty flavor that complements the other beans in the salad.
- Baby Lima Beans: These small, creamy beans add a buttery texture and a mild, nutty flavor to the mix.
- Green Pepper: It adds a fresh, tangy flavor and a crunchy bite to the salad.
- Celery: This ingredient provides a crisp, clean flavor and a satisfying crunch.
- Sweet Onion: It adds a mild, sweet flavor and a bit of crunch to the salad.
- Vegetable Oil: It is used to make the dressing for the salad and adds a smooth, rich flavor.
- Distilled White Vinegar: This ingredient gives the salad a tangy flavor and also helps to preserve it.
- Granulated Sugar: It balances out the acidity of the vinegar, giving the salad a slightly sweet flavor.
Equipment
- Large Bowl – You’ll need this to combine the drained beans, celery, green pepper, and onion.
- Small Bowl – This is for mixing the oil, vinegar, and sugar until the sugar is dissolved, before pouring the mixture over the bean mixture.
How to Make 5 Bean Salad
Preparation
To start, gather all your ingredients. You’ll need canned beans, celery, green pepper, and onion for the salad. For the dressing, you’ll use oil, vinegar, and sugar.
Step 1 – Combine the Salad Ingredients
First, open the cans of beans and drain them. Then, chop the celery, green pepper, and onion. Combine all these vegetables in a large bowl.
Step 2 – Make the Dressing
Next, it’s time to make the dressing. In a small bowl, mix together the oil, vinegar, and sugar. Stir until the sugar is completely dissolved.
Step 3 – Mix the Salad and Dressing
Pour the dressing over the bean and vegetable mixture. Stir well to make sure the dressing is distributed evenly.
Step 4 – Let the Salad Marinate
Cover the bowl and let the salad stand in the refrigerator. You can leave it overnight, or if you’re short on time, let it marinate for at least 3 hours. Stir the salad occasionally to help the flavors meld.
Step 5 – Serve the Salad
After the salad has marinated, it’s ready to serve. You can enjoy it on its own as a light lunch or as a side dish with your favorite grilled meats.
Expert Tip
To give your 5 bean salad the best flavor, let it marinate in the refrigerator for at least 3 hours, or even better, overnight. This allows the beans and vegetables to soak up the tangy-sweet dressing, giving you a more flavorful salad.
Recipe Variations
- Different Beans: This recipe calls for yellow and green string beans, dark kidney beans, and baby lima beans, but feel free to mix it up with your favorite beans. Try adding black beans, garbanzo beans, or even edamame for a different twist.
- Add Some Heat: If you like a little spice, consider adding some diced jalapenos to the salad. You can also sprinkle in some red pepper flakes for a subtle heat.
- Fresh Herbs: While this recipe doesn’t call for it, you can add a pop of freshness by including some chopped fresh herbs. Parsley, cilantro, or dill would all be great options.
What to Serve With
- This 5 bean salad is a perfect side dish for a summer barbecue. Pair it with grilled chicken drumsticks, corn on the cob, and some fresh watermelon for a complete and delicious meal.
- If you’re looking for a light and healthy lunch, this salad is the way to go. Serve it with a side of crusty bread and a bowl of fresh fruit for a satisfying and nutritious meal.
- Take this salad along with you to a picnic or potluck. It’s a crowd-pleaser and goes well with just about anything. I suggest adding some potato salad, sandwiches, and lemonade to make it a full meal.
Make Ahead Instructions
You can make this salad a day ahead of time and let it marinate in the refrigerator. It’s ideal for potlucks or barbecues!
Recipe FAQs
For the best flavor, it’s recommended to let the salad marinate in the refrigerator overnight. However, if you’re short on time, you can let it sit for at least 3 hours. Just make sure to stir it occasionally to help the flavors meld.
Yes, you can use a different type of vinegar if you don’t have white vinegar on hand. Distilled white vinegar is the classic choice for this recipe, but you can also use apple cider vinegar or white wine vinegar. Just keep in mind that it might slightly alter the flavor of the salad.
Storing and Reheating
- Storing: Leftover 5 bean salad can be stored in an airtight container in the refrigerator for up to 4 days.
- Freezing: I don’t recommend freezing this salad as the texture of the beans can become mushy once thawed.
More Salad Recipes You’ll Enjoy
Serving Size
- What to Expect: This 5 bean salad recipe yields a generous amount of salad, enough to serve as a side dish for 12 people.
- How to Scale: If you’re planning to serve a larger crowd, you can easily double the recipe. Just make sure to use a large enough bowl to mix all the ingredients thoroughly. Follow the rest of the instructions as directed.
5 Bean Salad
Ingredients
- 14.5 oz can yellow string beans also known as wax beans, drained
- 14.5 oz can green string beans drained
- 14.5 oz can dark kidney beans drained
- 14.5 oz can baby lima beans drained
- 1 large green pepper diced
- 1 Cup celery diced
- 1 Cup sweet onion diced
- 1/3 Cup vegetable oil or olive oil
- 3/4 Cup distilled white vinegar
- 2/3 Cup granulated sugar
Instructions
- Combine drained beans, celery, green pepper and onion in a large bowl.
- In a small bowl, mix oil, vinegar and sugar until sugar is dissolved. Pour over bean mixture and mix well carefully.
- The flavors are best if you let them stand covered overnight in the refrigerator or for at least 3 hours stirring occasionally.
Notes
Nutrition
This recipe was originally shared in 2019. It has been updated with more detailed information. The recipe remains the same.
