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Five Bean Salad Recipe

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4 from 12 reviews

This vibrant Five Bean Salad is a refreshing and nutritious dish featuring a colorful mix of five different beans combined with fresh vegetables and a tangy, flavorful dressing. Perfect as a light lunch or a side dish, this salad offers a delightful balance of textures and tastes with a simple cooking process that emphasizes freshness and ease.

Ingredients

Beans and Vegetables

  • 1 cup fresh green beans, rinsed and cut into ½ inch pieces
  • 1 can red kidney beans, drained and rinsed (15 ounces)
  • 1 can chickpeas, drained and rinsed (15 ounces)
  • 1 can black beans, drained and rinsed (15 ounces)
  • 1 can Cannellini beans, drained and rinsed (15 ounces)
  • 4 stalks scallions, sliced thinly
  • 1 small bell pepper, seeded and chopped
  • ½ English cucumber, cut into ½ inch cubes
  • ½ cup fresh Italian parsley, chopped

Dressing

  • ⅓ cup olive oil
  • ⅓ cup lemon juice
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt (or more to taste)
  • ¼ teaspoon black pepper

For Blanching Beans

  • Water
  • 1 teaspoon salt (for boiling water)

Instructions

  1. Blanch the green beans: Fill a bowl with cold water and ice cubes; set aside. In a small saucepan, heat 3 cups of water with 1 teaspoon of salt until boiling. Add the green beans and cook for 6-7 minutes until tender but still crisp. Using a slotted spoon, transfer the beans to the ice water to stop the cooking process. Let them cool for a few minutes, then drain and set aside.
  2. Combine the salad ingredients: In a large mixing bowl, add the red kidney beans, chickpeas, black beans, Cannellini beans, blanched green beans, sliced scallions, chopped bell pepper, cucumber cubes, and chopped parsley. Gently mix to combine all ingredients evenly without mashing the beans.
  3. Prepare the dressing: In a jar with a lid, combine the olive oil, lemon juice, Dijon mustard, honey, minced garlic, kosher salt, and black pepper. Secure the lid and shake vigorously until all ingredients are well emulsified and blended.
  4. Toss the salad with dressing: Pour the prepared dressing over the combined bean and vegetable mixture. Using large serving spoons, toss everything together thoroughly to coat the salad evenly. Taste the salad and adjust seasoning with additional salt or pepper if needed.
  5. Serve: Once dressed and seasoned, serve the Five Bean Salad immediately or chill in the refrigerator for 30 minutes to allow flavors to meld. Enjoy as a healthy side dish or a light meal.

Notes

  • Blanching the green beans helps retain their vibrant color and crisp texture while minimizing bitterness.
  • Feel free to add other fresh herbs like cilantro or basil for a different flavor profile.
  • This salad can be made a few hours ahead and stored in the refrigerator; the flavors improve with time.
  • For a vegan version, substitute honey with maple syrup or agave nectar.
  • Ensure all canned beans are rinsed thoroughly to reduce sodium content.

Find it online: https://dishcooks.com/five-bean-salad-recipe/