Five-Bean Marinated Salad Recipe
A classic-inspired five-bean salad made with crisp vegetables and a sweet, tangy vinegar marinade. The perfect cold, make-ahead potluck salad.
Try my Marinated Vegetable Salad. Another tangy and fresh side dish that's perfect for gatherings or healthy snacking.
Marinated bean salad brings back childhood memories of church potlucks, family reunions, and tables filled with dishes made to feed a crowd. Someone always seemed to bring a cold bean salad, and I could never resist going back for seconds.
My mom didn't have a specific recipe from my childhood to pass down, but she gave me some suggestions when I started creating my own version. I decided to add butter beans for their creamy texture and celery for a little extra crunch.
I love the combination of hearty beans, crisp vegetables, and a sweet and tangy vinegar marinade. It's simple food, but there's something about letting all those flavors mingle in the refrigerator that makes this salad so good.
Ingredients You Need
- Beans- There are plenty of options when it comes to beans. Use what you enjoy. I added green beans, wax beans, kidney, garbanzo, and butter beans.
- Vegetables- Red bell pepper, celery, and white onion.
- Marinade- Avocado oil, apple cider vinegar, granulated sugar, salt and pepper.
How To Make Marinated Bean Salad
- Combine the marinade ingredients in a bowl and whisk until sugar is dissolved.
- Add the salad ingredients to a bowl and toss with the prepared marinade. Refrigerate at least 2 hours or longer before serving.
Ang's Helpful Tips
- Marinating is key. This salad gets better as it sits. While you can eat it after chilling, giving it several hours in the refrigerator allows the beans and vegetables to absorb the sweet and tangy marinade. Making it the day before is even better.
- Serve it cold. For the best taste and texture, serve the salad chilled straight from the refrigerator. The cool temperature keeps the vegetables crisp and makes the sweet and tangy flavors especially refreshing.
How Long Does Marinated Bean Salad Last?
This salad is best enjoyed between 3-5 days. Store leftovers in an airtight container in the refrigerator and give it a toss to distribute the dressing just before serving.
More Potluck Sides To Enjoy
- Coleslaw Pasta Salad
- Slow Cooker Baked Beans
- Pasta Salad with Homemade Italian Dressing
- Mom's Famous Potato Salad
- Strawberry Watermelon Salad
- Mediterranean Couscous Salad
- Cobb Pasta Salad with Buttermilk Ranch Dressing
Five-Bean Marinated Salad
Equipment
- small mixing bowl
- medium serving bowl
Ingredients
Marinade
- ⅔ cup apple cider vinegar
- ⅓ cup avocado oil or use a neutral flavored oil
- ½ cup granulated sugar
- salt and pepper to taste
Salad
- 15 ounce can green beans, drained well
- 15 ounce can wax beans, drained well
- 15 ounce butter beans, drained and rinsed
- 15 ounce can red kidney beans, drained and rinsed
- 15 ounce can garbanzo beans, drained and rinsed
- ½ cup celery, diced small
- ½ cup red bell pepper, diced small
- ⅓ cup yellow onion, diced small
Instructions
- Add the dressing ingredients to a small mixing bowl. Use a whisk to combine until sugar is dissolved. Season to taste with salt and pepper, then set aside until ready to assemble the salad.
- Add the salad ingredients to a serving bowl. Pour in the prepared marinade and gently toss to combine. Cover and place in the refrigerator for at least 2 hours. Toss just before serving and enjoy cold from the fridge.
Notes
Nutrition
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