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+ servings

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
Prep Time 10 mins
Cook Time 0 mins
Total Time 10 mins
Course Salad, Side Dish
Cuisine American
Servings 8 Servings
Calories 393 kcal


  • 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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  • 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.


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
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