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Home » Fourth of July Recipes » 5 Bean Salad Recipe

5 Bean Salad Recipe

Published: Jul 22, 2015 · Modified: May 13, 2021 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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5 Bean Salad Recipe

Disclosure: This 5 Bean Salad recipe is a compensated post on behalf of Pompeian Olive Oil

The hot summer months are a perfect time to enjoy a light and tasty 5 Bean Salad recipe. Bean salads are the perfect side dish for summer barbecues.

It's always a good idea to serve a light and healthy side dish alongside some of those not so healthy meals we seem to eat almost every weekend during the summer months.

5 Bean Salad recipe is a perfect summer side dish recipe. This Bean Salad recipe is a light and healthy side dish via flouronmyface.com

Beans are high in minerals, fiber and can lower your cholesterol. To make this 5 Bean Salad recipe even more heart healthy I've switched the usual vegetable oil called for in many bean salad recipes with Pompeian Robust Extra Virgin Olive Oil.

How to pick the right olive oil for your recipes and cooking

If you're planning to switch out a less healthy oil for olive oil it is a good idea to know a few things before you do. All olive oil is not created equally. There are different types of olive oil and each type of olive oil has a different flavor.

You want to make sure you buy a good quality olive oil like Pompeian Olive Oils. Pompeian is the only brand of extra virgin olive oil to  carry the U.S. Department of Agriculture (USDA) Quality Monitored Seal through the USDA’s Quality Monitored Program.

  • When selecting an olive oil buy the oil based on quality, not color. Olive oils come in many colors. The color of olive oil is from the type of olives used to make the oil. Color is not an indicator of quality. Read the label!
  • Extra virgin olive oil is the highest grade of olive oil. It has no more than 0.8% acidity.
  • Extra virgin olive oil is the best grade of olive oil to use for sauces, marinating and salads.
  • When cooking on a high heat an olive oil blend is the best choice because it can withstand the higher temperatures and not burn.
  • Buy olive oil in a dark bottle. The dark bottle prevents oxidation of the oil helping it last longer.
  • Store olive oil in the pantry away from heat and light.

five bean salad recipe is a great vegetarian recipe  packed full of minereals and fiber via flouronmyface.com

How to make a healthy 5 Bean Salad

Ingredients

  • 15 oz can of cannellini beans
  • 15 oz can dark red kidney beans
  • 15 oz can garbanzo beans
  • 14 oz can golden wax beans
  • 14 oz can cut green beans
  • ½ cup minced red onion
  • ¾ cup Pompeian Robust Extra Virgin Olive Oil
  • ¼ cup sugar
  • ½ cup white vinegar
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Directions

  1. Rinse and drain well the cannellini, kidney and garbanzo beans  and place in a large bowl.
  2. Drain green and wax beans well and then add to the bowl.
  3. Toss beans with olive oil, salt, and pepper.
  4. Mix sugar and vinegar until the sugar has dissolved, then add to the bowl.
  5. Serve 5 Bean salad at room temperature.
  6. Refrigerate leftovers and allow to come to room temperature before serving.

5 Bean Salad Recipe

Arlene Mobley - Flour On My Face
5 Bean Salad is made with 5 types of canned beans and tossed with and olive oil and vinegar dressing.
5 from 1 vote
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Prep Time 10 mins
Cook Time 0 mins
Total Time 10 mins
Course Salad, Side Dish
Cuisine American
Share by Text
Servings 8 Servings
Calories 393 kcal

Ingredients  

  • 15 oz can of cannellini beans
  • 15 oz can dark red kidney beans
  • 15 oz can garbanzo beans
  • 14 oz can golden wax beans
  • 14 oz can cut green beans
  • ½ cup minced red onion
  • ¾ cup Pompeian Robust Extra Virgin Olive Oil
  • ¼ cup sugar
  • ½ cup white vinegar
  • 1 teaspoon salt
  • ½ teaspoon black pepper
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Instructions 

  • Rinse and drain well the cannellini, kidney and garbanzo beans and place in a large bowl.
  • Drain green and wax beans well and add to the bowl.
  • Toss beans with olive oil, salt and pepper.
  • Mix sugar and vinegar until the sugar has dissolved.
  • Add to the bowl and gently mix into the beans.
  • Serve 5 Bean salad at room temperature.
  • Refrigerate leftovers and allow to come to room temperature before serving.

Nutrition

Serving: 1Serving | Calories: 393kcal | Carbohydrates: 40g | Protein: 11g | Fat: 22g | Saturated Fat: 3g | Sodium: 699mg | Potassium: 670mg | Fiber: 10g | Sugar: 8g | Vitamin A: 15IU | Vitamin C: 22mg | Calcium: 101mg | Iron: 6mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

 

 Looking for more recipes using Pompeian olive oil?

Easy appetizer recipe Marinated Mozzarella via flouronmyface.com

  • Easy Grilled Summer Vegetables
  • Blackened Shrimp Scampi
  • Sauteed Asparagus and Tomatoes
  • Roasted Brocolli Salad
  • Balsamic Roasted Vegetable Medley
  • Marinated Mozzarella

Sauteed Asparagus and Tomatoes recipe via flouronmyface.com

 

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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. Andrea

    August 01, 2016 at 8:57 pm

    How many servings would this make as a side dish at a barbecue?

    Reply
    • Arlene Mobley

      August 01, 2016 at 11:04 pm

      Andrea this recipe makes about 8-10 half cup servings.

      Reply
      • Andrea

        August 07, 2016 at 8:51 pm

        Thanks so much. I made this today for my son's second birthday party and it was a hit!

      • Arlene Mobley

        August 07, 2016 at 10:27 pm

        Andrea

        I am so glad to here everyone enjoy the recipe! Happy birthday to your little one!

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I love helping busy families get dinner on the table. Learn more here

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