5 Bean Salad

Carol Davis


Found this on-line recently. Turned out really good, but I had to modify the dressing a little. Enjoy!


☆☆☆☆☆ 0 votes

15 Min
No-Cook or Other


  • 8 oz can(s)
  • 15 oz can(s)
    red kidney beans
  • 15 oz can(s)
    garbanzo beans
  • 15 oz can(s)
    pinto beans
  • 15 oz can(s)
    cannellini beans
  • 15 oz can(s)
    black eyed peas
  • 1/2 c
    extra virgin olive oil
  • 1/4 c
    finely diced red onion
  • 1/2 c
    champagne vinegar
  • 1/3 c
  • 1 tsp
  • 1 tsp
  • 1/4 c
    fresh chopped cilantro
  • 2 tsp
    fresh chopped oregano leaves

How to Make 5 Bean Salad


  1. Rinse and drain each can of beans and corn.
  2. Toss the beans, corn and diced onion together with the olive oil in a large bowl.
  3. Add salt and pepper, mix well.
  4. In a separate bowl, dissolve sugar in vinegar. Mix with the beans.
  5. Toss well with cilantro and oregano, serve at room temperature.

Printable Recipe Card

About 5 Bean Salad

Course/Dish: Other Salads
Main Ingredient: Beans/Legumes
Regional Style: American

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