Get ready to transform your potlucks and picnics with these 24 delicious five bean salad recipe variations! Whether you’re craving something classic, tangy, or packed with fresh herbs, this roundup has a perfect, protein-packed salad for every occasion. Let’s dive in and find your new favorite side dish that’s sure to impress family and friends alike.
Classic Five Bean Salad with Fresh Herbs
Veggie lovers, get ready for the ultimate potluck superstar that’s about to become your new go-to. This classic five bean salad comes together in minutes but tastes like you spent hours in the kitchen. You’ll love how the fresh herbs brighten up every single bite.
Ingredients
– 1 can (15 oz) kidney beans, rinsed
– 1 can (15 oz) chickpeas, rinsed
– 1 can (15 oz) black beans, rinsed
– 1 can (15 oz) cannellini beans, rinsed
– 1 can (15 oz) green beans, drained
– 1/2 cup finely chopped red onion
– 1/4 cup chopped fresh parsley
– 2 tablespoons chopped fresh dill
– 1/3 cup olive oil
– 1/4 cup apple cider vinegar
– 1 tablespoon honey
– 1 teaspoon Dijon mustard
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Drain and rinse all five types of beans thoroughly in a colander.
2. Transfer the rinsed beans to a large mixing bowl.
3. Add the finely chopped red onion to the bean mixture.
4. Sprinkle in the chopped fresh parsley and dill.
5. In a separate small bowl, whisk together the olive oil and apple cider vinegar until emulsified.
6. Stir in the honey, Dijon mustard, and garlic powder until fully combined.
7. Season the dressing with salt and black pepper, whisking vigorously.
8. Pour the dressing over the bean and herb mixture.
9. Gently toss everything together until all beans are evenly coated.
10. Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow flavors to meld.
11. Give the salad one final gentle stir before serving.
What makes this salad truly special is how the creamy beans contrast with the crunchy onions and fresh herbs. The tangy dressing soaks into every bean, creating layers of flavor that get better overnight. Try serving it over grilled chicken or scooping it up with tortilla chips for a fun twist!
Mediterranean Five Bean Salad with Feta
Hey, you know those days when you want something fresh and satisfying but don’t want to spend hours in the kitchen? This Mediterranean five bean salad with feta is your new go-to. It’s packed with protein and comes together in minutes.
Ingredients
- 1 can each of chickpeas, kidney beans, black beans, cannellini beans, and green beans (all rinsed and drained)
- A big handful of crumbled feta cheese
- A couple of tablespoons of extra virgin olive oil
- A good squeeze of fresh lemon juice
- A small red onion, finely chopped
- A handful of fresh parsley, chopped
- A pinch of dried oregano
- Salt and freshly ground black pepper
Instructions
- Rinse and drain all five cans of beans thoroughly in a colander to remove excess sodium and improve texture.
- Transfer the beans to a large mixing bowl.
- Finely chop the red onion and add it to the bowl.
- Chop the fresh parsley and sprinkle it over the beans and onion.
- Drizzle the extra virgin olive oil over the salad ingredients.
- Squeeze the juice from one fresh lemon directly into the bowl.
- Sprinkle the dried oregano, salt, and black pepper over everything.
- Gently toss all ingredients together until evenly coated with dressing.
- Crumble the feta cheese over the top of the salad.
- Let the salad sit at room temperature for 15 minutes before serving to allow flavors to meld.
Perfect for meal prep or summer picnics, this salad gets even better as it sits. The creamy feta balances the tangy lemon dressing beautifully against the hearty beans. Try serving it over greens or with grilled pita for a complete meal.
Zesty Lime and Cilantro Five Bean Salad
Perfect for those days when you want something fresh and vibrant without much fuss. This zesty bean salad comes together in minutes and delivers a serious flavor punch that’ll make you wonder why you don’t make it more often. It’s the kind of dish that disappears fast at potlucks and becomes your go-to summer side.
Ingredients
- a can each of black beans, kidney beans, garbanzo beans, pinto beans, and cannellini beans (rinsed well)
- a couple of limes (you’ll need about ¼ cup of fresh juice)
- a big handful of fresh cilantro, chopped
- a generous ½ cup of olive oil
- a tablespoon of honey
- a teaspoon of cumin
- ½ teaspoon of chili powder
- a good pinch of salt and black pepper
- ½ of a red onion, finely diced
Instructions
- Drain and rinse all five cans of beans in a colander under cold running water for about 1 minute to remove excess sodium and starch.
- Transfer the rinsed beans to a large mixing bowl, making sure to shake off any excess water first.
- Finely dice the red onion and add it to the bowl with the beans.
- Roll the limes firmly on your countertop for 15 seconds—this helps release more juice when you squeeze them.
- Cut the limes in half and juice them into a separate small bowl until you have ¼ cup of fresh lime juice.
- Add the ½ cup of olive oil, 1 tablespoon of honey, 1 teaspoon of cumin, ½ teaspoon of chili powder, and that good pinch of salt and black pepper to the lime juice.
- Whisk the dressing vigorously for about 30 seconds until it’s fully emulsified and slightly thickened.
- Pour the dressing over the bean and onion mixture, then use a large spoon to gently toss everything together until evenly coated.
- Chop that big handful of fresh cilantro (stems and all for maximum flavor) and fold it into the salad.
- Cover the bowl and refrigerate the salad for at least 30 minutes to let the flavors meld together—this resting time really makes a difference in the final taste.
Just imagine that first bite—the creamy beans against the sharp red onion, all brightened by that tangy lime dressing. The cilantro adds this fresh, herbal note that makes the whole thing taste like summer in a bowl. Try serving it alongside grilled chicken or scooping it up with tortilla chips for an easy appetizer that always gets compliments.
Spicy Chipotle Five Bean Salad
Just when you thought bean salads couldn’t get more exciting, this spicy chipotle version will completely change your mind. It’s the perfect make-ahead dish that actually gets better as it sits, making it ideal for busy weeks or last-minute gatherings. You’ll love how the smoky heat plays against the creamy beans and fresh crunch.
Ingredients
– 2 cans (15 oz each) of mixed beans, drained and rinsed
– 1 cup of frozen corn kernels
– 1 red bell pepper, diced into small pieces
– 1/2 red onion, finely chopped
– 1/4 cup of fresh cilantro, roughly chopped
– 2 chipotle peppers in adobo sauce, minced
– 2 tablespoons of adobo sauce from the can
– 1/4 cup of olive oil
– 2 tablespoons of lime juice
– 1 teaspoon of ground cumin
– 1/2 teaspoon of salt
– A couple of cracks of black pepper
Instructions
1. Drain and rinse both cans of mixed beans in a colander, then transfer them to a large mixing bowl.
2. Cook the frozen corn in a skillet over medium heat for 5 minutes until slightly charred, stirring occasionally.
3. Add the cooked corn to the bowl with the beans.
4. Dice the red bell pepper into 1/4-inch pieces and add it to the bowl.
5. Finely chop the red onion and mix it into the bowl.
6. Roughly chop the fresh cilantro and sprinkle it over the other ingredients.
7. Mince 2 chipotle peppers and add them to the bowl.
8. Measure 2 tablespoons of adobo sauce from the can and pour it into a small separate bowl.
9. Whisk 1/4 cup of olive oil into the adobo sauce until well combined.
10. Add 2 tablespoons of lime juice to the dressing and whisk again.
11. Stir in 1 teaspoon of ground cumin until the dressing is smooth.
12. Pour the dressing over the bean mixture in the large bowl.
13. Sprinkle 1/2 teaspoon of salt over the salad.
14. Crack black pepper over the salad 2-3 times.
15. Toss everything together until all ingredients are evenly coated with the dressing.
16. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.
Zesty and satisfying, this salad delivers a wonderful contrast between the creamy beans and the crisp vegetables. The smoky chipotle heat builds gradually with each bite, making it dangerously addictive. Try serving it over grilled chicken or scooping it up with sturdy tortilla chips for a complete meal that’ll have everyone asking for the recipe.
Tangy Lemon and Olive Oil Five Bean Salad
Bursting with bright, zesty flavors, this five bean salad is your new go-to for potlucks and quick lunches. You’ll love how the tangy lemon dressing brings everything together in the most refreshing way. It’s seriously the easiest side dish you’ll make all week.
Ingredients
– A couple of cans of mixed beans (about 4 cups total), drained and rinsed
– A good glug of extra virgin olive oil (about ⅓ cup)
– The juice from 2 large lemons
– A generous pinch of salt
– A few cracks of black pepper
– A small handful of fresh parsley, chopped
– Half a red onion, thinly sliced
Instructions
1. Drain and rinse 4 cups of mixed beans in a colander under cold running water for 1 minute.
2. Transfer the beans to a large mixing bowl.
3. Thinly slice half a red onion and add it to the bowl with the beans.
4. Chop a small handful of fresh parsley and add it to the bowl.
5. Juice 2 large lemons directly into a small bowl or measuring cup, removing any seeds.
6. Pour ⅓ cup of extra virgin olive oil into the lemon juice.
7. Add a generous pinch of salt and a few cracks of black pepper to the dressing.
8. Whisk the dressing vigorously for 30 seconds until it becomes slightly creamy and emulsified.
9. Pour the dressing over the bean mixture in the large bowl.
10. Gently toss everything together with a large spoon until all ingredients are evenly coated.
11. Let the salad sit at room temperature for 15 minutes to allow the flavors to meld.
12. Give the salad one final gentle toss before serving.
Ultra refreshing and packed with texture, this salad stays crunchy even after chilling. The lemon really makes the beans pop with brightness. Try serving it over greens or alongside grilled chicken for a complete meal that feels fancy but takes minutes to prepare.
Garlic and Herb Infused Five Bean Salad
Just imagine a bean salad that actually makes you excited about meal prep. You know those bland, boring bean mixes? This garlic and herb infused version is the complete opposite—it’s vibrant, flavorful, and perfect for busy weeks when you want something delicious without the fuss.
Ingredients
– A couple of 15-ounce cans of mixed beans (drained and rinsed)
– 1/2 cup of finely chopped red onion
– 1/4 cup of fresh parsley (chopped)
– 3 cloves of garlic (minced)
– 1/3 cup of olive oil
– 2 tablespoons of red wine vinegar
– 1 tablespoon of lemon juice
– 1 teaspoon of dried oregano
– 1/2 teaspoon of salt
– A pinch of black pepper
Instructions
1. Drain and rinse two 15-ounce cans of mixed beans thoroughly in a colander.
2. Transfer the beans to a large mixing bowl.
3. Finely chop 1/2 cup of red onion and add it to the bowl.
4. Mince 3 cloves of garlic and mix them with the beans and onion.
5. Chop 1/4 cup of fresh parsley and sprinkle it over the bean mixture.
6. In a small bowl, whisk together 1/3 cup of olive oil, 2 tablespoons of red wine vinegar, and 1 tablespoon of lemon juice until emulsified.
7. Stir in 1 teaspoon of dried oregano, 1/2 teaspoon of salt, and a pinch of black pepper into the dressing.
8. Pour the dressing over the bean mixture and toss everything gently until well coated.
9. Let the salad sit at room temperature for 30 minutes to allow the flavors to meld.
10. Give the salad one final stir before serving.
A perfectly balanced bite gives you creamy beans, sharp onion crunch, and that garlic-herb zing. Try scooping it up with pita chips or piling it onto grilled chicken for an easy dinner upgrade—it’s seriously versatile.
Sweet and Sour Five Bean Salad with Honey
Did you know that a simple bean salad can be the star of any potluck or weeknight dinner? This sweet and sour five bean salad with honey comes together in minutes and keeps getting better as it marinates. You’ll love how the flavors meld together into something truly special.
Ingredients
- 1 can (15 oz) of kidney beans, rinsed and drained
- 1 can (15 oz) of black beans, rinsed and drained
- 1 can (15 oz) of chickpeas, rinsed and drained
- 1 can (15 oz) of green beans, drained
- 1 can (15 oz) of wax beans, drained
- ½ cup of finely chopped red onion
- ½ cup of chopped fresh parsley
- ⅓ cup of apple cider vinegar
- ¼ cup of olive oil
- 3 tablespoons of honey
- 1 tablespoon of Dijon mustard
- ½ teaspoon of garlic powder
- ½ teaspoon of salt
- ¼ teaspoon of black pepper
Instructions
- Rinse and drain the kidney beans, black beans, and chickpeas in a colander to remove excess sodium.
- Drain the green beans and wax beans, but do not rinse them since they’re more delicate.
- Combine all five types of beans in a large mixing bowl.
- Add the finely chopped red onion and fresh parsley to the bean mixture.
- In a separate small bowl, whisk together the apple cider vinegar, olive oil, and honey until fully combined.
- Whisk in the Dijon mustard, garlic powder, salt, and black pepper until the dressing is smooth and emulsified.
- Pour the dressing over the bean mixture in the large bowl.
- Gently toss everything together until all beans are evenly coated with the dressing.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to develop.
- Give the salad one final gentle stir before serving to redistribute the dressing.
Just imagine the wonderful contrast of textures—the firm kidney beans, creamy chickpeas, and tender green beans all coated in that sweet-tangy honey dressing. This salad gets even better the next day, making it perfect for meal prep, or try serving it over crisp romaine lettuce for a hearty lunch option that feels extra special.
Tuscan-Style Five Bean Salad with Sun-Dried Tomatoes
Let’s be honest, you need a reliable salad that actually gets better as it sits. This Tuscan-style five bean salad with sun-dried tomatoes is that perfect make-ahead dish that always impresses without much effort.
Ingredients
– A 15-ounce can each of chickpeas, kidney beans, black beans, cannellini beans, and green beans (drained and rinsed)
– A generous half cup of sun-dried tomatoes packed in oil (chopped)
– A quarter cup of that sun-dried tomato oil from the jar
– A couple of tablespoons of red wine vinegar
– A small red onion (finely diced)
– A big handful of fresh basil leaves (chopped)
– A couple of cloves of garlic (minced)
– A good pinch of salt and several cracks of black pepper
Instructions
1. Drain and rinse all five cans of beans thoroughly in a colander to remove excess sodium.
2. Transfer the rinsed beans to a large mixing bowl.
3. Finely dice the red onion and add it to the bean mixture.
4. Chop the sun-dried tomatoes into small pieces and add them to the bowl.
5. Mince the garlic cloves and add them to the salad.
6. Chop the fresh basil leaves and sprinkle them over the beans.
7. In a small bowl, whisk together the quarter cup of sun-dried tomato oil and two tablespoons of red wine vinegar until emulsified.
8. Pour the dressing over the bean mixture.
9. Add a good pinch of salt and several cracks of black pepper to the salad.
10. Toss everything together gently but thoroughly until all ingredients are evenly coated.
11. Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow flavors to meld.
12. Give the salad one final gentle toss before serving.
Oh, the magic really happens as this salad chills—the beans soak up that garlicky sun-dried tomato dressing while staying perfectly firm. You’ll love the contrast between the creamy cannellini beans and the chewy sun-dried tomatoes, with fresh basil brightening every bite. Try serving it over grilled bread for a hearty bruschetta or alongside grilled chicken for a complete meal.
Creamy Avocado and Five Bean Salad
Zesty, fresh, and packed with protein—this creamy avocado and five bean salad is exactly what you need when you want something satisfying but don’t feel like cooking. You’ll love how the creamy dressing clings to every bean, and it comes together in just minutes. Perfect for meal prep or a last-minute potluck contribution!
Ingredients
– 1 can of black beans, rinsed and drained
– 1 can of kidney beans, rinsed and drained
– 1 can of chickpeas, rinsed and drained
– 1 can of cannellini beans, rinsed and drained
– 1 can of pinto beans, rinsed and drained
– 2 ripe avocados, pitted and diced
– 1/4 cup of olive oil
– 2 tablespoons of lime juice
– 1/4 cup of plain Greek yogurt
– 1/2 teaspoon of garlic powder
– A pinch of salt and black pepper
– A handful of fresh cilantro, chopped
Instructions
1. Rinse and drain all five cans of beans thoroughly in a colander to remove excess sodium and improve texture.
2. Transfer the beans to a large mixing bowl.
3. In a separate small bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of lime juice, 1/4 cup of Greek yogurt, and 1/2 teaspoon of garlic powder until smooth and creamy.
4. Pour the dressing over the beans and toss gently to coat everything evenly.
5. Gently fold in the diced avocados to avoid mashing them.
6. Season with a pinch of salt and black pepper, adjusting to your preference.
7. Stir in the chopped cilantro just before serving for a fresh, herby kick.
8. Let the salad sit for 10 minutes at room temperature to allow the flavors to meld together.
Mmm, you’ll love the creamy, tangy dressing hugging each bean, with pops of buttery avocado in every bite. Try scooping it up with tortilla chips or piling it onto a bed of greens for a hearty lunch—it’s seriously addictive!
Vegan Five Bean Salad with Quinoa
A perfect potluck dish that’s both satisfying and packed with plant-based protein. You’ll love how this colorful salad comes together with minimal effort, and it keeps beautifully in the fridge for days. It’s the kind of recipe you’ll find yourself making again and again for busy weeknights or casual gatherings.
Ingredients
1 can of chickpeas, drained and rinsed
1 can of black beans, drained and rinsed
1 can of kidney beans, drained and rinsed
1 can of cannellini beans, drained and rinsed
1 cup of frozen edamame, thawed
1 cup of uncooked quinoa
2 cups of vegetable broth
1/2 cup of olive oil
1/4 cup of red wine vinegar
1 tablespoon of Dijon mustard
1 teaspoon of maple syrup
2 cloves of garlic, minced
1/2 red onion, finely diced
1/2 cup of fresh parsley, chopped
Salt and black pepper to taste
Instructions
1. Rinse 1 cup of quinoa under cold water in a fine-mesh strainer for about 1 minute to remove any bitterness.
2. Combine the rinsed quinoa and 2 cups of vegetable broth in a medium saucepan over high heat.
3. Bring the mixture to a boil, then immediately reduce the heat to low and cover the pan with a tight-fitting lid.
4. Simmer the quinoa for exactly 15 minutes—don’t peek during cooking to ensure fluffy results.
5. Remove the saucepan from heat and let the quinoa sit covered for 5 minutes to steam.
6. Fluff the cooked quinoa with a fork and spread it on a baking sheet to cool completely, which prevents the salad from becoming mushy.
7. In a large mixing bowl, combine all the drained and rinsed beans along with the thawed edamame.
8. Add the cooled quinoa to the bean mixture along with the diced red onion and chopped parsley.
9. In a small bowl, whisk together 1/2 cup olive oil, 1/4 cup red wine vinegar, 1 tablespoon Dijon mustard, 1 teaspoon maple syrup, and minced garlic until emulsified.
10. Pour the dressing over the salad and toss everything thoroughly to coat evenly.
11. Season generously with salt and black pepper, then refrigerate for at least 1 hour to allow the flavors to meld.
12. Give the salad one final toss before serving to redistribute the dressing.
What makes this salad truly special is the wonderful contrast between the creamy beans, fluffy quinoa, and tangy dressing. The texture holds up beautifully for days, making it perfect for meal prep. Try serving it over crisp romaine lettuce or stuffed into pita pockets for a satisfying lunch that travels well.
Roasted Red Pepper and Five Bean Salad
Remember those days when you want something fresh but satisfying? Roasted red pepper and five bean salad is your answer—it’s vibrant, packed with protein, and comes together in no time. Perfect for picnics or a quick lunch, it’s a colorful dish that’s as easy as it is delicious.
Ingredients
– A couple of large red bell peppers
– A 15-ounce can of chickpeas, rinsed and drained
– A 15-ounce can of black beans, rinsed and drained
– A 15-ounce can of kidney beans, rinsed and drained
– A 15-ounce can of cannellini beans, rinsed and drained
– A 15-ounce can of green beans, drained
– A big handful of fresh parsley, chopped
– A quarter cup of olive oil
– Two tablespoons of red wine vinegar
– One tablespoon of lemon juice
– One minced garlic clove
– Half a teaspoon of smoked paprika
– A pinch of salt and black pepper
Instructions
1. Preheat your oven to 450°F and line a baking sheet with parchment paper.
2. Cut the red bell peppers in half, remove the seeds and stems, and place them cut-side down on the baking sheet.
3. Roast the peppers for 20–25 minutes until the skins are charred and blistered. Tip: Let them steam in a covered bowl for 10 minutes after roasting—this makes peeling the skins off a breeze.
4. While the peppers roast, combine the chickpeas, black beans, kidney beans, cannellini beans, and green beans in a large mixing bowl.
5. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, smoked paprika, salt, and black pepper until well blended.
6. Once the peppers are cool enough to handle, peel off the skins and dice the flesh into half-inch pieces. Tip: Use your hands to rub off the skins gently for minimal waste.
7. Add the diced roasted peppers and chopped parsley to the bean mixture.
8. Pour the dressing over the salad and toss everything until evenly coated. Tip: Let it sit for 15 minutes before serving to allow the flavors to meld together beautifully.
9. Chill the salad in the refrigerator for at least 30 minutes to enhance the freshness. Keep this salad crunchy and bright by serving it over a bed of greens or alongside grilled chicken—it’s a texture party with creamy beans and smoky peppers that’ll have you coming back for more.
Asian Ginger and Soy Five Bean Salad
Kicking off your meal prep with something fresh and flavorful? This Asian ginger and soy five bean salad comes together in minutes and keeps you satisfied for days. You’ll love the crunch and zing it brings to any lunch or dinner spread.
Ingredients
– 1 can of chickpeas, drained and rinsed
– 1 can of black beans, drained and rinsed
– 1 can of kidney beans, drained and rinsed
– 1 can of green beans, drained
– 1 can of edamame, shelled
– 3 tablespoons of soy sauce
– 2 tablespoons of rice vinegar
– 1 tablespoon of sesame oil
– 1 tablespoon of honey
– 1 teaspoon of grated fresh ginger
– 1 minced garlic clove
– 2 chopped green onions
– A handful of chopped cilantro
Instructions
1. Drain and rinse the chickpeas, black beans, and kidney beans in a colander under cold running water for 1 minute to remove excess sodium.
2. Tip: Shake the colander gently to help water drain completely and prevent a soggy salad.
3. Combine all five beans—chickpeas, black beans, kidney beans, green beans, and edamame—in a large mixing bowl.
4. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic until the honey fully dissolves, about 30 seconds.
5. Pour the dressing over the beans and toss everything with a large spoon until evenly coated.
6. Tip: Let the salad sit for 10 minutes at room temperature to allow the flavors to meld—this makes it taste even better.
7. Stir in the chopped green onions and cilantro just before serving.
8. Tip: For extra crunch, top with toasted sesame seeds if you have them on hand.
9. Chill the salad in the refrigerator for at least 20 minutes if you prefer it cold.
Every bite of this salad bursts with a tangy, savory kick from the ginger and soy, while the mix of beans gives it a hearty, satisfying crunch. Try serving it over a bed of greens or alongside grilled chicken for a complete meal—it’s perfect for picnics or quick weekday lunches.
Carbonara-Inspired Five Bean Salad
Keeping things fresh but still comforting, this carbonara-inspired five bean salad gives you all the creamy, savory vibes of the classic pasta dish without turning on the stove. You get that rich eggy sauce and salty pancetta flavor tossed with crisp beans for a perfect make-ahead lunch or easy side. It’s basically your favorite cozy dinner transformed into a no-cook salad.
Ingredients
– A 15-ounce can of chickpeas, rinsed and drained
– A 15-ounce can of kidney beans, rinsed and drained
– A 15-ounce can of black beans, rinsed and drained
– A 15-ounce can of cannellini beans, rinsed and drained
– A 15-ounce can of green beans, drained
– 4 ounces of diced pancetta
– 2 large egg yolks
– 1/2 cup of grated Parmesan cheese
– 1/4 cup of extra virgin olive oil
– 2 tablespoons of lemon juice
– 1 minced garlic clove
– A pinch of black pepper
– A pinch of salt
Instructions
1. Heat a skillet over medium heat and cook the diced pancetta for 5–7 minutes until crispy and browned.
2. Transfer the cooked pancetta to a paper towel-lined plate to drain excess grease.
3. In a large mixing bowl, whisk together the egg yolks, grated Parmesan, olive oil, lemon juice, minced garlic, black pepper, and salt until smooth and creamy.
4. Add all the rinsed and drained beans to the bowl with the dressing.
5. Toss the beans gently with the dressing until evenly coated.
6. Fold in the crispy pancetta, reserving a tablespoon for garnish if desired.
7. Chill the salad in the refrigerator for at least 30 minutes to let the flavors meld. Tip: For the best texture, let the salad sit overnight—the beans soak up the dressing beautifully.
8. Before serving, give the salad a quick stir and adjust seasoning if needed. Tip: If the dressing thickens too much in the fridge, stir in a teaspoon of warm water to loosen it.
9. Garnish with extra Parmesan and the reserved pancetta. Tip: Serve this salad over a bed of arugula for a peppery kick that balances the richness.
Now you’ve got a salad that’s creamy from the egg and Parmesan, salty from the pancetta, and bright from the lemon. The beans stay firm but soak up all that carbonara-inspired goodness, making it a satisfying meal on its own or piled onto toasted bread for a hearty open-faced sandwich.
Mexican Fiesta Five Bean Salad with Corn
Looking for a vibrant, make-ahead dish that practically screams celebration? This Mexican Fiesta Five Bean Salad with Corn is your new go-to. It’s packed with color, protein, and flavor, perfect for potlucks, picnics, or just a tasty lunch.
Ingredients
A 15-ounce can each of black beans, kidney beans, pinto beans, garbanzo beans, and cannellini beans, all rinsed and drained well. You’ll also need a couple of cups of frozen corn (thawed), one large red bell pepper (diced), half a red onion (finely chopped), a big handful of fresh cilantro (chopped), a third of a cup of olive oil, the juice from two limes, a tablespoon of honey, a teaspoon each of ground cumin and chili powder, and half a teaspoon of salt.
Instructions
1. Rinse and drain all five cans of beans thoroughly in a colander to remove the canning liquid.
2. Tip: Rinsing the beans well helps keep the salad from being too starchy or salty.
3. Place the rinsed beans into a large mixing bowl.
4. Add the 2 cups of thawed frozen corn to the bowl with the beans.
5. Dice one large red bell pepper into small, bite-sized pieces and add it to the bowl.
6. Finely chop half of a red onion and add it to the mixture.
7. Chop a big handful of fresh cilantro and stir it into the salad.
8. In a separate small bowl or jar, whisk together a third of a cup of olive oil and the juice from two limes.
9. Whisk in 1 tablespoon of honey until it’s fully dissolved into the dressing.
10. Add 1 teaspoon of ground cumin, 1 teaspoon of chili powder, and half a teaspoon of salt to the dressing, and whisk until everything is well combined.
11. Tip: Letting the dressing sit for a minute helps the dried spices bloom and meld the flavors together.
12. Pour the dressing over the bean and vegetable mixture in the large bowl.
13. Gently toss everything together until all the ingredients are evenly coated with the dressing.
14. Cover the bowl and refrigerate the salad for at least 1 hour to allow the flavors to marry.
15. Tip: For the best flavor, make this salad a day ahead—it gets even better as it sits!
Grab a fork and dig in! You’ll love the creamy texture from the beans against the sweet pop of corn, all zipped up with that tangy lime and warm spice. It’s fantastic scooped up with tortilla chips, served alongside grilled chicken, or even stuffed into a warm tortilla for a quick wrap.
Dijon Mustard and Onion Five Bean Salad
Tired of the same old side dishes? This Dijon mustard and onion five bean salad is about to become your new go-to. It’s crunchy, tangy, and perfect for picnics, potlucks, or just jazzing up your weeknight dinner rotation.
Ingredients
– A couple of cans of mixed beans (about 4 cups total, drained and rinsed)
– Half a red onion, thinly sliced
– A big spoonful of Dijon mustard (about 2 tablespoons)
– A good glug of olive oil (about 1/4 cup)
– A splash of apple cider vinegar (about 2 tablespoons)
– A pinch of salt and a few cracks of black pepper
– A handful of fresh parsley, chopped
Instructions
1. Drain and rinse your canned beans thoroughly in a colander to remove excess sodium.
2. Thinly slice half a red onion into half-moons for even distribution throughout the salad.
3. In a large mixing bowl, whisk together 2 tablespoons of Dijon mustard, 1/4 cup olive oil, and 2 tablespoons apple cider vinegar until emulsified.
4. Add the drained beans and sliced red onion to the dressing in the bowl.
5. Toss everything together gently until all beans are evenly coated with the dressing.
6. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, then toss again.
7. Chop a handful of fresh parsley and sprinkle it over the bean mixture.
8. Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow flavors to meld.
9. Give the salad one final gentle toss before serving to redistribute the dressing.
Every bite delivers that satisfying crunch from the beans against the sharp tang of Dijon and the mild bite of red onion. Try serving it over grilled chicken or alongside burgers for a fresh twist, or pack it for lunch—it gets even better as it sits.
Basil Pesto and Parmesan Five Bean Salad
Sometimes you just need a salad that feels special but comes together in minutes. This basil pesto and parmesan five bean salad is exactly that—fresh, satisfying, and perfect for potlucks or easy lunches. You’ll love how the creamy pesto coats all those beans with bright, herby flavor.
Ingredients
– 1 (15-ounce) can of chickpeas, rinsed and drained
– 1 (15-ounce) can of black beans, rinsed and drained
– 1 (15-ounce) can of kidney beans, rinsed and drained
– 1 (15-ounce) can of cannellini beans, rinsed and drained
– 1 (15-ounce) can of green beans, drained
– ½ cup of prepared basil pesto
– ½ cup of grated parmesan cheese
– 2 tablespoons of extra virgin olive oil
– 1 tablespoon of lemon juice
– ½ teaspoon of garlic powder
– ¼ teaspoon of black pepper
Instructions
1. Place all five rinsed and drained beans into a large mixing bowl.
2. Add the ½ cup of basil pesto to the bowl.
3. Pour in the 2 tablespoons of extra virgin olive oil.
4. Squeeze in the 1 tablespoon of lemon juice.
5. Sprinkle the ½ teaspoon of garlic powder evenly over the beans.
6. Add the ¼ teaspoon of black pepper.
7. Toss everything together gently until all beans are evenly coated with the pesto mixture.
8. Fold in the ½ cup of grated parmesan cheese.
9. Let the salad sit at room temperature for 10 minutes to allow the flavors to meld.
10. Give the salad one final gentle toss before serving.
Keep in mind that letting this salad rest for those 10 minutes really helps the flavors come together beautifully. You’ll notice how the parmesan becomes slightly softened while the beans stay perfectly firm, creating a wonderful contrast between creamy and toothsome. Try serving it over toasted sourdough for an open-faced sandwich, or pack it for a picnic—it travels beautifully and tastes even better the next day.
Citrus Orange and Almond Five Bean Salad
Gosh, you know those days when you want something fresh and satisfying but don’t want to spend hours in the kitchen? This citrus orange and almond five bean salad is exactly what you need—it’s bright, crunchy, and comes together in no time. Perfect for picnics, potlucks, or just a quick lunch that feels special.
Ingredients
– 1 can each of black beans, kidney beans, chickpeas, cannellini beans, and green beans (rinsed and drained)
– 1 large orange (zested and juiced)
– 2 tablespoons olive oil
– 1 tablespoon honey
– A splash of apple cider vinegar
– A couple of green onions, thinly sliced
– A handful of sliced almonds
– A pinch of salt and black pepper
Instructions
1. Rinse and drain all five cans of beans thoroughly in a colander to remove excess sodium and improve texture.
2. Zest the entire orange into a small bowl, then juice it completely—you should get about 1/4 cup of juice.
3. Whisk together the orange juice, orange zest, olive oil, honey, and apple cider vinegar in a large mixing bowl until fully combined.
4. Add the rinsed beans, sliced green onions, and a pinch of salt and black pepper to the bowl with the dressing.
5. Toss everything gently but thoroughly with a large spoon to coat all the beans evenly.
6. Toast the sliced almonds in a dry skillet over medium heat for 3–4 minutes, stirring frequently, until they’re golden brown and fragrant.
7. Let the toasted almonds cool for 2 minutes before sprinkling them over the salad.
8. Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes to let the flavors meld. Just like that, you’re done! Juicy orange segments and crunchy almonds make this salad pop with every bite—the beans stay firm but soak up the zesty dressing beautifully. Try serving it over grilled chicken or scooping it up with tortilla chips for a fun twist.
Southwestern Black Bean and Five Bean Salad
Ready for a salad that’s anything but boring? This Southwestern black bean and five bean salad is packed with protein and flavor, perfect for meal prep or a quick lunch. You’ll love how the zesty lime dressing brings everything together.
Ingredients
– A 15-ounce can of black beans, rinsed and drained
– A 15-ounce can of kidney beans, rinsed and drained
– A 15-ounce can of chickpeas, rinsed and drained
– A 15-ounce can of pinto beans, rinsed and drained
– A 15-ounce can of black-eyed peas, rinsed and drained
– 1 cup of frozen corn, thawed
– 1 red bell pepper, diced small
– 1/2 red onion, finely chopped
– A big handful of fresh cilantro, chopped
– 1/4 cup of olive oil
– 3 tablespoons of fresh lime juice
– 1 teaspoon of ground cumin
– 1/2 teaspoon of chili powder
– A pinch of salt and black pepper
Instructions
1. Rinse and drain all five cans of beans thoroughly in a colander to remove excess sodium.
2. Transfer the rinsed beans to a large mixing bowl.
3. Add the thawed frozen corn to the bowl with the beans.
4. Dice the red bell pepper into 1/4-inch pieces and add to the bowl.
5. Finely chop the red onion and add it to the mixture.
6. Chop the fresh cilantro leaves and stems and sprinkle them over the beans.
7. In a small bowl, whisk together 1/4 cup of olive oil and 3 tablespoons of fresh lime juice until emulsified.
8. Stir in 1 teaspoon of ground cumin and 1/2 teaspoon of chili powder into the dressing.
9. Season the dressing with a generous pinch of salt and black pepper.
10. Pour the dressing over the bean mixture and toss everything together until evenly coated.
11. Let the salad sit at room temperature for 15 minutes to allow the flavors to meld.
12. Give the salad one final toss before serving.
So fresh and satisfying! The beans give it a hearty texture while the lime dressing adds a bright, zesty kick. Try serving it over greens, stuffed in a tortilla, or alongside grilled chicken for a complete meal.
Conclusion
From classic to creative, these 24 five bean salad recipes offer endless possibilities for your next potluck or weeknight meal. We hope you find some new favorites to try! Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest boards so you can easily find these delicious ideas again.
