Tangy 5 Bean Salad Recipe

This 5 Bean Salad is packed with delicious flavor from fresh dill, onion, a tangy and sweet vinegar sauce and the different canned beans. A potluck, picnic and barbecue favorite!

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This recipe was revised, photographed and updated 5/2022.

The recipe was found in an old church cookbook and has been a midwest potluck favorite since 1950's. A delicious dish for any kind of meal from a packed lunch, to a picnic, to a side dish for dinner!

If you've been following me for a while, then you already know I LOVE all kinds of salads! 

They are my favorite summertime side dish. From the tartness and sweetness of the vinegar based sauce, the pop of flavor from the fresh dill, the crunch of the onions and bell peppers, and the texture of the canned beans. This 5 Bean Salad is packed with so much tangy mixed bean flavor, it's hard to believe how healthy it is.

The beans alone contain amino acids, which are the protein building blocks that the body uses to heal and to make new tissues, such as bone, muscle, hair, and skin. They are rich with antioxidants and are known to increase heart health and stabilize glucose levels. They not only help control our appetite, they improve gut health as well. In addition to all of their nutrients, canned beans also contain a large amount of sodium, so it is always suggested to rinse canned beans before eating them.

The nutritional value doesn't stop at the beans. Fresh dill is full of essential nutrients and incredible therapeutic properties, dill leaves contain the nutrients to fight most health anomalies. From boosting digestion, combatting infections, treating respiratory anomalies, and enhancing bone health. Between the cost, the flavor, and the health benefits, I can see why this cold bean salad became a potluck favorite.

I've made it several times, with both of my sisters and we love it. It's inexpensive, can feed a crowd, and can be made ahead and refrigerated.

 If you're a fan of pickles like we are, then you'll love this salad too!

Keep scrolling for tips, process photos, additional canned bean recipes and more! 

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What are the ingredients in this recipe?

• canned green beans
• canned black beans
• canned garbanzo beans
• canned dark red kidney beans
• canned golden wax beans
• canned whole kernel corn
• green bell pepper
• yellow onion
• white vinegar
• vegetable oil
• granulated sugar
• fresh dill

How to make:

Scroll down to the printable recipe card for measurements and instructions!

Recipe tips:

• Store leftovers in an airtight container for up to 5 days in the refrigerator.

More recipes using canned beans you might like:

• Beefy Bacon Calico Beans
• Three Bean Chili
• Coconut Red Beans and Rice
• Italian Green Beans
• 15 Minute Ground Beef and Refried Bean Tostadas
• Super Simple Tomato White Bean Soup with Spinach

You can add or substitute with these ingredients:

• any color bell pepper instead of green
• use seasoned garlic rice wine vinegar instead of the white vinegar and sugar
• any onion instead of yellow
• substitute your favorite canned beans

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Our favorite kitchen supplies used with this recipe:

• Epicurean Kitchen Series Cutting Board
• OXO Good Grips 7-Piece Nesting Measuring Beaker Set
• OXO Good Grips 2-Piece Silicone Whisk Set
• Herb Scissors Set
• Pyrex 8-piece 100 Years Glass Mixing Bowl Set

I hope you enjoy this recipe as much as we did!

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Yield 12 servings

Author Hot Eats and Cool Reads

Prep time

15 Min

Inactive time

2 Hour

Total time

2 H & 15 M

Tangy 5 Bean Salad

Ingredients

• 1 - 14.5 ounce can green beans
• 1 - 15 ounce can black beans
• 1 - 15.5 ounce can garbanzo beans
• 1 - 15.5 ounce can dark red kidney beans
• 1 - 14.5 ounce can golden wax beans
• 1 - 15.25 ounce can whole kernel corn
• 1 green bell pepper, diced
• 1 medium yellow onion, diced
• 1 cup white vinegar
• 3/4 cup vegetable oil
• 2/3 cup granulated sugar
• 3 tablespoons fresh dill, chopped

Instructions

1. Drain and rinse the cans of beans and corn.
2. Combine the beans, corn, bell pepper and onion in a large bowl.
3. In a separate bowl, whisk together the vinegar, oil, sugar and dill.
4. Pour the sauce over the veggie mixture and mix gently to combine.
5. Cover and refrigerate at least 2 hours before serving to allow flavors to combine.
6. Store leftovers in an airtight container for up to 5 days in the refrigerator.

Nutrition Facts

Calories

345.41

Fat

15.47

Sat. Fat

2.3

Carbs

43.38

Fiber

9.2

Net carbs

33.99

Sugar

13.32

Protein

10.11

Sodium

322.7

Cholesterol

0

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

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Recipes around this time in blog history....

One year ago:

• Rhubarb Dump Cake

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