5 Bean Salad

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 updated 3/2025.

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Shopping list:

• 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

This recipe comes from an old church cookbook and has been a Midwest potluck favorite since the 1950s! It’s a delicious and versatile dish, perfect for everything from a packed lunch to a picnic or as a flavorful side for dinner.  

If you’ve been following me for a while, you already know how much I LOVE all kinds of salads! They’re my go to summertime side dish, and this 5 Bean Salad is no exception. The balance of tart and sweet from the vinegar based dressing, the fresh pop of dill, the crunch of onions and bell peppers, and the hearty texture of canned beans make it incredibly flavorful and satisfying.  

I’ve made it several times with both of my sisters, and we all love it! It’s budget friendly, great for feeding a crowd, and can be made ahead of time and refrigerated for even better flavor.  

If you’re a pickle lover like us, you’re going to adore this salad too!

This salad is great served as a side dish with these Burnt Ends in Oven, Honey Garlic Slow Cooker Ribs or this Air Fryer Whole Chicken!

Looking for more recipes to use canned beans? Check out Calico Beans or Black Bean Tostadas!

Keep scrolling for the full printable recipe 💙

Recipe tips and substitution ideas:

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

• Use any color bell pepper instead of green, use seasoned rice vinegar instead of the white vinegar and sugar, try any onion instead of yellow or substitute your favorite canned beans!

Our favorite kitchen equipment and 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
• Pyrex Tinted Glass Mixing Bowl Set

Yield 12 servings

Author Hot Eats and Cool Reads

Prep time

15 Min

Inactive time

2 Hour

Total time

2 H & 15 M

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.

Nutrition Facts

Calories

345.41

Fat

15.47 g

Sat. Fat

2.3 g

Carbs

43.38 g

Fiber

9.2 g

Net carbs

33.99 g

Sugar

13.32 g

Protein

10.11 g

Sodium

322.7 mg

Cholesterol

0 mg

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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