Dish up a healthy serving of this five-bean salad for a twist on traditional boring side dishes. Five different beans give this salad a look that is as colorful as it is nutritious – plus, it couldn’t be easier to make! Packed full of minerals and fiber, this cholesterol-lowering salad is sure to become a family favorite…who can resist something that’s healthy and delicious?! Carry this salad out to your next picnic, or save it for a weeknight meal.

Whether you throw it all together at the last minute (we’ve all been there) or you make it a day or two before to let the flavors come together, there’s no wrong way to make this yummy side dish. Add a little hot sauce if you want it to have a little kick, then get munching – this stuff is great!


15 minutes

  • 1 (8.75 oz.) can corn
  • 1 (15 oz.) can kidney beans
  • 1 (15 oz.) can garbanzo beans
  • 1 (15 oz.) can pinto beans
  • 1 (15 oz.) can cannellini beans
  • 1 (15 oz.) can black eyed peas
  • 3/4 cup extra-virgin olive oil
  • 1/2 cup red onion, finely chopped
  • 1/2 cup champagne vinegar
  • 1/3 cup sugar
  • 1 teaspoon kosher salt
  • 3/4 teaspoon freshly ground pepper
  • 1/4-1/3 cup fresh cilantro, chopped
  1. Rinse and drain each can of beans and corn.
  2. Toss the beans, corn and diced onion together with the olive oil in a large bowl.
  3. Add salt and pepper, and mix well.
  4. In a separate bowl, dissolve the sugar in the vinegar. Mix with the beans.
  5. Toss well with cilantro then refrigerate at least 30 minutes, or until chilled. Serve and enjoy!

Recipe adapted from Epicurious