5 Bean Salad with Citrus-Herb Dressing

Colourful, fresh and easy, this 5 bean salad works as a starter, a side or a summery light supper, piled on top of grilled bread. It also travels really well so you can bring it along to your next potluck, picnic, or cook-out and watch it be a hit every time. 

Summer is finally nipping at our heels which means we’re going to need a lot of salads for all the long weekends, barbecue hangs, picnics and potlucks, that are just around the corner. The best summer salads, in my opinion, are make-ahead, easy salads that don’t mind sitting in the heat for a while, travel well, and can be thrown together in about 20 minutes.

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. Supremely flavorful and satisfying, it makes the perfect side dish for anything that comes off the grill.

The nutritious salad is also vegan, gluten-free, and nut-free so just about anyone can enjoy it.

Do I Have To Add Fresh Green Beans?

You may be tempted to skip the green beans because they require a little more effort 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.

But 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.

Yes, you can use canned green beans but to me, they are pretty mushy and unappealing. 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.

If you really don’t feel like preparing fresh green (or yellow) beans for your 5 bean salad, just leave them out and add cucumbers or celery instead. The salad will still be outstanding.

About the Citrus Dressing

The assertively punchy dressing filled with herbs, garlic, and citrus juice is what makes this 5 bean salad recipe so special. 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.

Notes On Ingredients

For The Salad:

• Canned beans – Aside from the green beans, we are keeping it simple and using all canned beans here. You can use any types of 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 garbanzo beans. Black-eyed peas or lima beans would would also be great. Just make sure to use at least 4 different varieties of beans to keep things interesting.
• Fresh green beans – You can also use yellow wax beans. As mentioned above, try not to use canned green beans which become extremely mushy in a salad.
• Bell pepper and green onions – Bell peppers and green onions add texture, crunch and great flavour. I use a red bell pepper but green peppers would also work. Instead of green onions, try shallots, red onion, celery, or even cherry tomatoes.

For The Salad 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 juice 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 vinegar 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 fresh cilantro, fresh dill, and fresh 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.

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.

Prepare an ice bath. 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.

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 five bean salad keeps well, even completely dressed, for up to 4 hours at room temperature.

To make it further ahead, prep the salad and dressing and store in the refrigerator separately. The undressed salad will keep fresh in an airtight container for 2 days. Dress before serving.

Leftovers: Store leftovers in an airtight container and refrigerate for up to 3 days. Be sure to toss again and add more salt and dressing (or just a few splashes of vinegar), if needed, just before serving.

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