Everyone's Favorite 5 Bean Salad
An easy, make-ahead marinated bean salad that everyone loves
Ingredients
- 1/3 cup of olive oil
- 3/4 cup of white vinegar
- 1/2 teaspoon kosher salt or more to taste
- 1/4 teaspoon fresh ground pepper
- 1/4 cup sugar
- 1 small sweet onion
- 15 ounce can of dark red kidney beans unsalted
- 15 ounce can of black beans unsalted
- 15 ounce can of navy beans unsalted
- 15 ounce can of cut green beans unsalted
- 15 ounce can of wax beans unsalted
Instructions
- In a large measuring cup, whisk together oil, vinegar, salt, pepper and sugar until combined. Set the dressing aside.
- Cut the onion in half crosswise. Lay the flat side on the cutting board and slice each half into thin semi-circle rings.
- Drain and rinse all of the canned beans and place them in a large mixing bowl. Add the sliced onions.
- Pour the dressing over the salad, and stir gently to combine.
- Cover, and let marinade for at least 6 hours, or overnight. Stir the salad a few times while it's marinating so everything is covered with the dressing.
Notes
This salad is best made one day in advance.
Don't oversalt the salad. Wait until it's marinated before adding extra salt, as the flavors need time to blend.
Store leftovers for up to 5 days in the refrigerator or 3 months in the freezer.
Olive oil will solidify in the refrigerator. Remove the salad from the refrigerator about 15 minutes before serving and stir it.
Nutrition
Calories: 206kcalCarbohydrates: 30gProtein: 8gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 489mgPotassium: 486mgFiber: 8gSugar: 7gVitamin A: 246IUVitamin C: 15mgCalcium: 75mgIron: 3mg
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