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5 Bean Salad

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A colorful and tangy 5 Bean Salad made with mixed beans, corn, crisp vegetables, and a sweet vinegar dill dressing, perfect for make-ahead meals and gatherings.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 12 servings
  • Category: Side Dish
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegan

Ingredients

  • 1 can (14.5 oz) green beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15.5 oz) garbanzo beans, drained and rinsed
  • 1 can (15.5 oz) dark red kidney beans, drained and rinsed
  • 1 can (14.5 oz) golden wax beans, drained and rinsed
  • 1 can (15.25 oz) whole kernel corn, drained
  • 1 green bell pepper, diced
  • 1 medium yellow onion, diced
  • 1 cup white vinegar
  • 3/4 cup vegetable oil
  • 2/3 cup granulated sugar
  • 3 tablespoons fresh dill, chopped

Instructions

  1. Drain and rinse all beans thoroughly and add them to a large mixing bowl along with the drained corn.
  2. Add diced green bell pepper and diced onion, then gently toss to combine.
  3. In a separate bowl, whisk together vinegar, vegetable oil, sugar, and chopped dill until sugar begins to dissolve.
  4. Pour the dressing over the bean mixture and stir gently to coat evenly.
  5. Cover and refrigerate for at least 2 hours.
  6. Stir again before serving and serve chilled.

Notes

  • Best made ahead for improved flavor after chilling.
  • Store in an airtight container in the refrigerator for up to 5 days.
  • Stir before serving as dressing settles.
  • Adjust sugar for less sweetness or add more vinegar for extra tang.
  • Optional additions include cucumber, celery, or different colored bell peppers.

Nutrition

Find it online: https://savorymomskitchen.com/5-bean-salad/