- VE
- VN
- LC
Classic 5-Bean Salad
This Classic 5-Bean Salad is a colorful mix of black beans, kidney beans, garbanzo beans, green beans and wax beans, tossed with crisp veggies and a tangy vinaigrette. Perfect for summer cookouts, picnics or make-ahead lunches! If you can use a can opener, you can make this Classic 5-Bean Salad. It’s vegan, vegetarian and Plant-Based Whole30 compatible. There’s something about this classic salad that reminds me of grandmas and church potlucks. The nostalgia of it all comes through in a vinegary dressing that’s so simple, too. The key is to make the salad a day in advance, so it has time to marinate in the refrigerator.
Ingredients
Instructions
- Step 1
Drain and rinse all of the beans.
- Step 2
In a large bowl, add red wine vinegar, olive oil, salt and pepper. Whisk together.
- Step 3
Add in drained and rinsed beans, chopped celery, onion and bell pepper. Toss to combine.
- Step 4
Cover and store in the refrigerator for 4 hours, up to overnight. Stir before serving.
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@pesto-potatoes
Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.
Per serving
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