Five-Bean Salad Recipe

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In Ottawa, Illinois, Jeanette Simec combines five kinds of beans with an oil-and-vinegar dressing in this colorful classic that's great to take to picnics or potluck, "Everyone loves the variety of beans in this simple salad," she writes. "My husband, Chuck, just can't get enough of it."
TOTAL TIME: Prep: 10 min. + chilling
MAKES:15 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 15 servings


  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1 can (14-1/2 ounces) cut wax beans, rinsed and drained
  • 1 package (9 ounces) frozen cut green beans, thawed
  • 2 small onions, chopped
  • 1 cup white vinegar
  • 3/4 cup sugar
  • 1/4 cup canola oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Nutritional Facts

2/3 cup: 161 calories, 5g fat (0 saturated fat), 0 cholesterol, 496mg sodium, 28g carbohydrate (0 sugars, 6g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.


  1. In a large bowl, combine the first six ingredients. In another bowl, whisk the vinegar, sugar, oil, salt and pepper. Pour over bean mixture and toss to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon. Yield: 15 servings.
Originally published as Five-Bean Salad in Light & Tasty June/July 2003, p48

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nocab User ID: 7722168 229302
Reviewed Jul. 10, 2015

"Only rating low because I haven't made this recipe. My go-to calls for 5 of any kind of beans except baked beans, and includes 1/2c vinegar,1/4c. oil,1/3c. sugar,2 tbs. parlsey flakes,1tbs. each basil and tarragon.

It's a recipe from a friend when we were based in Quebec way back in the early 60s. Been a family favourite since."

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