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Five bean salad on a white serving plate.
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5 from 7 votes

Easy 5 Bean Salad

An easy 5 bean salad with tinned (canned) cannellini beans, black beans, kidney beans, chickpeas (garbanzo beans), and fresh green beans!
Course Salad
Cuisine British
Prep Time 10 minutes
Total Time 10 minutes
Servings 8
Calories 366kcal
Author Beth Sachs

Equipment

  • Mixing Bowl
  • Chopping Board
  • Knife
  • Small Whisk

Ingredients

Metric - US Customary
  • 1 Celery Stalk diced
  • ½ Red Onion finely chopped
  • 1 Red Pepper deseeded and diced
  • 1 Green Pepper deseeded and diced
  • 400 g Kidney Beans in a tin
  • 400 g Black Beans in a tin
  • 400 g Cannellini Beans in a tin
  • 400 g Chickpeas in a tin
  • 220 g Fresh Green Beans trimmed and cut into 3cm pieces
  • 2 tablespoon Parsley chopped finely

For the dressing

  • 6 tablespoon Extra Virgin Olive Oil
  • 2 tablespoon White Wine Vinegar
  • 2 teaspoon Caster Sugar
  • 1 Garlic Clove finely chopped
  • 4 teaspoon Dijon Mustard
  • ½ teaspoon Salt
  • ¼ teaspoon Pepper

Instructions

  • Open the cans of beans with a can opener, place them in a colander over the sink and rinse in cold water. Pat dry and put the canned beans into a large bowl.
    400 g Kidney Beans, 400 g Black Beans, 400 g Cannellini Beans, 400 g Chickpeas
  • Fill a medium saucepan with water and place on a high heat on the hob. Once boiling, add the green beans (which have been cut into 3cm pieces) and cook for 3-4 minutes until tender. Drain, rinse in cold water, and add to the large bowl.
    220 g Fresh Green Beans
  • Place the chopped red onion, celery, and peppers into the bowl and mix to combine.
    1 Celery Stalk, 1 Red Pepper, 1 Green Pepper, ½ Red Onion
  • In a small bowl whisk together the dressing ingredients. Stir through the salad and refrigerate before serving.
    6 tablespoon Extra Virgin Olive Oil, 2 tablespoon White Wine Vinegar, 2 teaspoon Caster Sugar, 1 Garlic Clove, 4 teaspoon Dijon Mustard, ½ teaspoon Salt, ¼ teaspoon Pepper
  • Garnish with chopped parsley.
    2 tablespoon Parsley

Notes

Expert Tips:
  • Store any extra salad dressing in a jam jar in the fridge. It will keep for up to 7 days.
  • Thoroughly rinse the tinned beans in cold water to get rid of the starchy water from their cans. Allow to drain and pat dry if needed.
 
Variations:
  • Use whatever tinned beans you have! You don't have to stick with the types I use, that's just a guide. Go and experiment!
  • Sprinkle the bean salad with red pepper flakes for a bit of colour!
  • Use a store-bought honey mustard salad dressing to save time.
  • Add toasted pecan nuts or walnuts for crunch and texture.
  • Swap the parsley for freshly chopped coriander or mint.
  • Add other crunchy salad vegetables such as diced cucumber and sliced radishes.
 
Storage:
The salad will keep in the fridge for 3-5 days in an airtight container. 
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
Nutrition Facts
Easy 5 Bean Salad
Amount per Serving
Calories
366
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
8
g
Sodium
 
290
mg
13
%
Potassium
 
665
mg
19
%
Carbohydrates
 
50
g
17
%
Fiber
 
16
g
67
%
Sugar
 
6
g
7
%
Protein
 
17
g
34
%
Vitamin A
 
816
IU
16
%
Vitamin C
 
38
mg
46
%
Calcium
 
101
mg
10
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
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