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.

Author: Pesto & Potatoes

Category: Milk Free

Cuisine: Other

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time:

Total Time: 20 minutes

Servings: 12 servings

Calories: 360 kcal per serving

Ingredients

½ cup - red wine vinegar
⅓ cup - olive oil
½ tsp - kosher salt
¼ tsp - black pepper
15 ½ ounces cans - black beans
15 ½ ounces cans - kidney beans
15 ounces cans - garbanzo beans
14 ½ ounces cans - green beans
14 ½ ounces cans - wax beans
2 stalks - celery
½ - red onion
1 - green bell pepper

Instructions

Drain and rinse all of the beans.
In a large bowl, add red wine vinegar, olive oil, salt and pepper. Whisk together.
Add in drained and rinsed beans, chopped celery, onion and bell pepper. Toss to combine.
Cover and store in the refrigerator for 4 hours, up to overnight. Stir before serving.