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!

Salad in a white bowl with a forkful on top.

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Large white bowl of salad with a green napkin.

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?

recipe ingredients displayed in small bowls.

How to make:

collage photo of recipe process photos.

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

Recipe tips:

salad in a small white bowl with a dill garnish.

More recipes using canned beans you might like:

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


small white bowl of salad with a green napkin.

Our favorite kitchen supplies used with this recipe:

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


Salad on a fork in a small white bowl.
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


  • 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


  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





Sat. Fat






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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.

salad in a small white bowl with a text overlay.

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  1. Would you believe that I have never eaten a bean salad to my knowledge? Pinned to try :)

    1. Love your new look, Sheena! Thanks so much for sharing at last week's All My Bloggy Friends! I can't wait to see what you share this week :)

  2. Hi, thanks for sharing this recipe. I love bean salad and this one sounds like a winner.
    Julie from julieslifestyle.blogspot.com

  3. Thanks for linking up to Marvelous Mondays at Call Me PMc ~Paula

  4. I have not eaten 5 bean salad in a long time! Thanks for reminding me that I love it!

    Thanks for linking this recipe up to the In and Out of the Kitchen link party. I can't wait to see what you bring next week!

    Cynthia at http://FeedingBig.com

  5. We just love a Bean Salad and your recipe looks awesome. Thank you so much for sharing with Full Plate Thursday and have a fabulous weekend.
    Come Back Soon!
    Miz Helen

  6. I've never tried a bean salad. Ill have to give this one a try. Thanks for posting on Tried and True recipes: http://rediscovermom.blogspot.com/2013/05/tried-and-true-recipe-14.html


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