Description
A vibrant and nutritious 5 Bean Salad perfect for picnics and barbecues, packed with color and flavor.
Ingredients
Scale
- 1 can kidney beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 can garbanzo beans, drained and rinsed
- 1 can green beans, drained
- 1 can wax beans, drained
- 1/4 cup red onion, finely chopped
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- Combine the kidney beans, black beans, garbanzo beans, green beans, wax beans, and chopped red onion in a large bowl.
- Whisk together the olive oil, apple cider vinegar, honey, salt, and pepper in a separate small bowl.
- Pour the vinaigrette over the beans and toss gently to coat them.
- Chill the salad in the refrigerator for at least 30 minutes before serving.
Notes
This salad is ideal for preparing in advance and tastes better when chilled for longer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: bean salad, healthy salad, summer recipe, vegan salad, picnic food