Five Bean Salad Recipe

Whether you make it for a picnic, potluck, or a weeknight dinner at home as a side dish, this Five Bean Salad is guaranteed to impress. Flavored with homemade garlicky mustard dressing, it comes together in 20 minutes, can be made ahead, and travels well. #Beans #kidneybeans #recipes #mexican

Whether you make it for a picnic, potluck, or a weeknight dinner at home as a side dish, this Five Bean Salad is guaranteed to impress. Flavored with homemade garlicky mustard dressing, it comes together in 20 minutes, can be made ahead, and travels well. #Beans #kidneybeans #recipes #mexican

Have you started on working on Super Bowl weekend menu yet? This year, we plan on watching the game at a friends house. She already sent out an e-mail invite and asked that we all bring a dish. Being the only food blogger in the crowd, I volunteered to bring two dishes; a dip and a salad.

It is no secret that you can make a bean salad in a million different ways. The combination of black, garbanzo, red kidney, cannellini, and fresh green beans happen to be my favorite. However, if you like other beans, this recipe is versatile enough to use whatever kind you prefer.

Five Bean Salad Recipe , By Cook Health Coverage .

Whether you make it for a picnic, potluck, or a weeknight dinner at home as a side dish, this Five Bean Salad is guaranteed to impress. Flavored with homemade garlicky mustard dressing, it comes together in 20 minutes, can be made ahead, and travels well. #Beans #kidneybeans #recipes #mexican

Total time: 20 minutes
Servings: 6 Servings

Ingredients :

• 1 cup of fresh green beans, rinsed and cut into ½ inch pieces
• Water
• 1 teaspoon salt
• 1 (15 ounces) can of red kidney beans, drained and rinsed
• 1 (15 ounces) can of chickpeas, drained and rinsed
• 1 (15 ounces) can of black beans, drained and rinsed
• 1 (15 ounces) can of Cannellini beans, drained and rinsed
• 4 stalks of scallions, sliced thinly
• 1 small bell pepper, seeded and chopped
• ½ English cucumber, cut into ½ inch cubes
• ½ cup fresh Italian parsley, chopped
• ⅓ cup olive oil
• ⅓ cup lemon juice
• 2 tablespoon Dijon mustard
• 2 tablespoons honey
• 3 cloves of garlic, minced
• 1 teaspoon kosher salt, or more to taste
• ¼ teaspoon black pepper

Instructions :

• To cook the green beans: Place a bowl with cold water and some ice. Set aside. Heat 3 cups of water and 1 teaspoon salt in a small saucepan. When it comes to a boil, add in the green beans. Cook for 6-7 minutes or until the green beans are cooked to your liking. Using a slotted spoon, transfer the beans into the ice cold water to stop the cooking. Let it sit a few minutes, drain, and set aside.
• To make the salad: Combine red kidney beans, chickpeas, black beans, Cannellini beans, cooked green beans, scallions, bell pepper, cucumber, and parsley in a bowl. Give it a gentle mix and set aside.
• To make the dressing: Mix all ingredients in a jar, put the lid on, and shake vigorously until fully mixed.
• Drizzle the dressing over the bean salad. Using large servings spoons, give it a mix. Taste for seasoning and add in if necessary.
• Serve.
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