Five-Bean Salad

Five-Bean Salad

"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.'"
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Ingredients

10 m servings
Serving size has been adjusted!
Original recipe yields 15 servings

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Directions

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  • Prep

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  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.

Footnotes

  • Nutritional Analysis: One serving (2/3 cup) equals 161 calories, 5 g fat (trace saturated fat), 0 cholesterol, 496 mg sodium, 28 g carbohydrate, 6 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Reviews

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This was a fabulous recipe. I made a few changes, following some other reviews. I used 1/2 cup of vinegar and 1/4 cup of sugar. Instead of wax beans(I don't like them) I used pinquito beans w...

We love this stuff. I did put alittle less sugar only about 1/2 cup and only one onion.

This is an excellent cold bean salad. I made two minor changes. Substituted a can of black beans for the wax beans which I didn't have, and cut the sugar to 1/3 of a cup. We live in Pennsylva...

Very nice basic bean salad that everyone should have in their recipe box. We are having this with rice and Amy's Garlic Egg Chicken on Allrecipes.

Excellent but cut your vinegar by at least a third. I used half as much. Cut your onion back by at least half or more and sugar cut back by a third. Now I have scandanavian taste buds so mayb...

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