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5 Bean Salad Recipe



  • 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
  • 1/2 cup minced red onion
  • 3/4 cup Pompeian Robust Extra Virgin Olive Oil
  • 1/4 cup sugar
  • 1/2 cup white vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper


  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 add to the bowl.
  3. Toss beans with olive oil, salt and pepper.
  4. Mix sugar and vinegar until the sugar has dissolved.
  5. Add to the bowl and gently mix into the beans.
  6. Serve 5 Bean salad at room temperature.
  7. Refrigerate left overs and allow to come to room temperature before serving.

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