Colourful, fresh and easy, this 5 bean salad works as a starter, a side or a summery supper, piled on top of grilled bread. Bring it along to picnics, cook-outs, or potlucks—it will be a hit every time.
Summer is finally nipping at our heels and an epic make-ahead, easy salad that doesn’t mind sitting in the heat for a while, travels well, and can be thrown together in about 20 minutes is essential for all the long weekends, barbecue hangs, picnics and potlucks, that are just around the corner. Featuring cannellini beans, chickpeas, black beans, red beans, crunchy green beans, bell peppers, and green onions, all doused in a zippy, herby, citrus dressing, this 5 bean salad fits the bill. It’s my go-to for cook-outs and a must-have for quick weekday lunches and everyone that tries it goes bananas for it.
Supremely versatile, the salad is also vegan, gluten-free, nut-free, nutritious, and just about the tastiest, most satisfying salad you’ll have all summer. Make it, you’re going to love it.
Ingredients And Notes
The assertively punchy dressing filled with herbs, garlic, and citrus juice is what makes this 5 bean salad so special. I know it has a lot of ingredients but it’s so fresh and vibrant it really helps lighten up the intense earthiness of the beans. If squeezing fresh orange and lime juice seems like too much work just use more vinegar and one more garlic clove. It will still be delicious.
The inclusion of fresh green beans is pretty essential in this salad to add freshness, crunch, and complexity. Otherwise, an all canned-bean salad would feel a little flat. A little more work than just opening a can, they will need to be trimmed, boiled, and shocked to avoid overcooking and to lock in the vibrant green colour. Yes you can use canned green beans but they are pretty mushy and unappealing, to me. To save time, you can prepare the fresh green beans days ahead and keep them wrapped in a towel in the refrigerator until ready to use.
For The Salad:
- Canned beans – Aside from the green beans, we are keeping it simple and using all canned beans here. Feel free to use whatever combination of canned beans you like. Kidney beans are pretty classic and I love cannellini beans which are soft and meaty but mild. Velvety black beans are crowd pleasers, and so are chickpeas. Black-eyed peas or pinto beans would would also be great. Just make sure to use at least 4 different ones to keep things interesting.
- Green beans – If you really don’t feel like preparing fresh green beans for your 5 bean salad, just leave them out and add cucumbers or celery instead. The salad will still be outstanding.
- Bell pepper and green onions – To break up the monotony of so many beans, the bell pepper and green onions add texture, crunch and great flavour. I use a red bell pepper and chopped green onions but shallots, celery, or even cherry tomatoes would also work.
For The Dressing:
- Orange juice – It may seem odd to make a dressing for a bean salad with orange juice but the citrus burst is phenomenal against the earthiness of the beans. Once you try it I have no doubt you will love it.
- Lime juice – You can use lemon if you wish but I really like the sour notes of lime against the sweeter orange juice.
- Red wine vinegar – Just a few tablespoons of vinegar for a little more acidity. I like red wine vinegar but white wine vinegar or even apple cider will work.
- Extra virgin olive oil – This 5 bean salad is truly best with a very zippy, acidic dressing so we use only a small amount of oil here.
- Garlic – The recipe calls for 1 garlic clove but make sure it’s a nice fat one, otherwise use 2. The beans really benefit from the pungent garlic flavour.
- Dijon mustard – Adds some much needed sharp, almost spicy flavour and helps emulsify the dressing.
- Herbs – I love the combination of cilantro, dill, and parsley in this 5 bean salad but you can use just one, or any other herb of your choice. Chives would also be great.
- Honey – For just a smidge of sweetness I like to add a little honey but you can use maple syrup, or leave it out all together if you wish.
- Salt and Pepper – Beans need a generous amount of seasoning so add enough salt and pepper until it tastes good to you.
How To Make Five Bean Salad With Citrus Herb Dressing
This 5 bean salad can be prepared up to four hours ahead and kept covered at room temperature. Or you can make it the day before and refrigerate it. Toss well and add more salt and dressing (or just a few splashes of vinegar), if needed, just before serving.
Start by blanching the green beans. Add 6 cups of water and a generous pinch of salt to a medium pot and bring to a boil over medium-high heat. Add in the fresh green beans and cook until the beans are just tender, about 5 to 7 minutes. While the beans are cooking prepare a bowl with ice and cold water. Use a slotted spoon to scoop out the beans and place in ice water to halt the cooking process. Let sit in the ice water for 2 minutes, then drain and set aside.
Make the dressing: Combine all salad ingredients in a measuring jar or bowl and whisk until emulsified.
Assemble salad: Combine cannellini beans, red beans, chickpeas, black beans, cooked green beans, bell pepper and green onions in a large bowl. Drizzle the dressing over the beans and toss gently to combine.
Tips To Make The Best Bean Salad
- Rinse the beans well. Canned beans are typically stored in a salty liquid. Rinse them well under cold water to get rid of the excess sodium and starch.
- Drain and dry the beans well. Much like lettuce leaves, beans must be drained and dried extremely well so they don’t dilute the dressing. You can even do this the day before and keep the beans refrigerated in a bowl with a tea bowl underneath. The tea towel will soak up all the excess moisture overnight and they will be ready to be dressed the next day.
- Chill the dressed beans. Not essential, but chilling the beans for at least an hour allows the beans to marinate and soak up more of the dressing.
- Add more crunch to the bean salad. For even more texture and crunch you can add cucumbers, radish, fennel, celery, carrots and jicama.
To Serve
I often enjoy this 5 bean salad all on its own as a light lunch or tossed with a grain such as farro or brown rice for a light vegetarian dinner. But more often than not, I serve it as a substantial side to a main dish such as this grilled chicken , this baked chicken, or this baked sausage with red peppers.
Make Ahead And Storing
As mentioned, this a great make-ahead salad. It keeps well, completely dressed up to 4 hours at room temperature, or in the refrigerator, well-covered for up to 4 days.
To make-ahead for an event, I recommend placing all salad ingredients in a large bowl (including the cooked green beans) and storing in the refrigerator for up to days. Store the dressing separately and dress the salad when ready to serve.
More Summer Salads To Try
- Italian Salad Recipe
- Mexican Street Corn Salad
- Grilled Peach and Burrata Salad
- Pineapple Slaw with Yogurt Dressing
- Mexican Chopped Salad
5 Bean Salad with Citrus Herb Dressing
Ingredients
- 1/2 pound green beans trimmed and halved (about 1 1/4 cup once cut)
- Kosher salt
- 1 14-ounce can cannellini beans, drained and rinsed
- 1 14-ounce can dark red kidney beans, drained and rinsed
- 1 14-ounce can chickpeas, drained and rinsed
- 1 14-ounce can black beans, drained and rinsed
- 1 bell pepper (any colour you like) diced
- 1 bunch scallions (green onions) thinly sliced
- freshly ground pepper to taste
For the dressing
- 1/3 cup fresh orange juice (from about 1 small orange)
- 2 tablespoons lime juice (from about 1 lime)
- 2 tablespoons red wine vinegar or any light-coloured vinegar of your choice
- 1 fat garlic clove peeled and grated (or minced)
- 1 tablespoon dijon mustard
- 2 tablespoons honey or maple syrup
- 4 tablespoons chopped fresh herbs such as dill, parsley, and cilantro
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Instructions
- Add 6 cups of water to a medium pot and bring to a boil over medium-high heat. Add in a generous pinch of salt and the fresh green beans and cook until the beans are just tender, about 5 to 7 minutes. While the beans are cooking prepare a bowl with ice and cold water. Use a slotted spoon to scoop out the beans and place in ice water to halt the cooking process. Let sit in the ice water for 2 minutes, then drain and set aside.
- Combine cannellini beans, red beans, chickpeas, black beans, cooked green beans, bell pepper and green onions in a large bowl. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss gently.
- Combine all of the dressing ingredients in a measuring jar or bowl and whisk until emulsified. Drizzle the dressing over the beans and toss gently to combine. Taste and add more salt and pepper, if needed.
Notes
- Rinse the beans well. Canned beans are typically stored in a salty liquid. Rinse them well under cold water to get rid of the excess sodium and starch.
- Drain and dry the beans well. Much like lettuce leaves, beans must be drained and dried extremely well so they don't dilute the dressing. You can even do this the day before and keep the beans refrigerated in a bowl with a tea bowl underneath. The tea towel will soak up all the excess moisture overnight and they will be ready to be dressed the next day.
- Chill the dressed beans. Not essential, but chilling the beans for at least an hour allows the beans to marinate and soak up more of the dressing.
- Add more crunch to the bean salad. For even more texture and crunch you can add cucumbers, radish, fennel, celery, carrots and jicama.
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