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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 125.7
  • Total Fat: 2.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 268.3 mg
  • Total Carbs: 20.9 g
  • Dietary Fiber: 5.8 g
  • Protein: 6.2 g

View full nutritional breakdown of 5 Bean Salad calories by ingredient
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5 Bean Salad

Submitted by: LADYBUG0147
5 Bean Salad

Introduction

5 Bean Salad or Dip Style 5 Bean Salad or Dip Style
Number of Servings: 24

Ingredients

    2 cups (or 15 onz. can) Black Beans
    2 cups (or 15 onz. can) Pinto Beans
    2 cups (or 15 onz. can) Chickpeas (garbanzo beans)
    2 cups (or 15 onz. can) Red Kidney Beans
    2 cups (or 15 onz. can) White Beans
    1 cup Yellow Sweet Corn (unsalted)
    ½ cup chopped Green bell pepper
    1/2 cup chopped Red bell pepper
    ½ cup chopped Red Onion
    3 tbsp. Extra Virgin Olive Oil (or to taste)
    3 tbsp. Red Wine Vinegar (or to taste)
    1 tsp. Salt (or to taste)
    1 tsp. Black Pepper (or to taste)

Directions

Open all cans, put all canned content in a strainer, and drain. Put all ingredients in a medium bowl and mix. Put bowl in refregirator until cool. Serve as a side dish or as a dip with chips.
Makes 24 1/2 cup servings.

Number of Servings: 24

Recipe submitted by SparkPeople user LADYBUG0147.






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Member Ratings For This Recipe


  • Very Good
    3 of 3 people found this review helpful
    Yum! Added cilantro like some of the other posters. Might also add lime juice instead of red wine vinegar next time. Also will add some jalapeno for some kick. - 11/11/09

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  • Incredible!
    3 of 3 people found this review helpful
    Great recipe. I used garlic salt and garlic pepper. Have only made it once but it will be a regular addtion to my kitchen. I can see many possible variations using this basic recipe. And it looks nice too. - 10/10/07

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  • Incredible!
    3 of 3 people found this review helpful
    I love this stuff and use it on almost every salad. Or even with chopped tomatos and avocados. A little feta cheese on the top. And try balsamic vinegar in it for a lot of flavor. - 7/10/07

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  • 2 of 2 people found this review helpful
    Awesome mixed in with a tossed salad. Didn't need to use any dressing. Didn't have any olive oil , so I substituted fat free italian dressing and it gve it a nice taste. It's nice to know that I can freeze this, I'd be eating it 3 times a day for a week. - 2/6/10

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  • Incredible!
    2 of 2 people found this review helpful
    Love this! Makes a ton, but great to freeze for later. - 8/7/07

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  • Incredible!
    2 of 2 people found this review helpful
    Took this to a picnic and it was the hit of the party!! I added 1/4 c. green onions and only 1/4 c. green pepper. I also added 1/4 c. fat free feta and it was DELICIOUS! I could eat this every single day! - 7/16/07

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  • Incredible!
    2 of 2 people found this review helpful
    This was great I added some extra olive oil and vinegar on mine but it has all you need, protein, carb and fat. It is a balanced meal all by itself - 7/16/07

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  • Incredible!
    2 of 3 people found this review helpful
    Love the beans and fresh veggies together. And, what better way to get in the protein needed on a hot summer's day. No actual cooking....Yay!!!!!Could even try variations using different vinegars or spices. - 7/10/07

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  • Very Good
    2 of 2 people found this review helpful
    YUMMY and a great way to get your veggies and fiber into your daily intake! You can also use your favorite low cal/fat italian dressing with a packet of splenda if you like it a little sweeter in place of the vinegar and oil - 7/10/07

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  • Very Good
    1 of 1 people found this review helpful
    great left out the corn used olive oil lime juice and cilantro - 2/15/10

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  • Incredible!
    1 of 1 people found this review helpful
    I've made this from a similar recipe before --- it is fabulous! The only dif is a little splenda that gives it a sweet vinegary flavor --- but either way it's a crowd pleaser and it's just good!!! - 2/6/10

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  • Incredible!
    1 of 1 people found this review helpful
    I made this with balsamic vinegar and Wild Tree Basil oil. Excellent! Next time I'll get the canned beans instead of the dried ones. They don't taste the same, I prefer the canned beans. Oh well, I tried. - 1/4/10

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  • 1 of 2 people found this review helpful
    I'm going to try this. Sounds good. To ecnonmize I never buy canned beans; I buy only dry beans (Except for Bush's baked beans to add to my own baked bean recipe). To substitute the dry for the canned, I use one c, dry for 2 c. cooked; follow directions on the package for cooking. - 11/28/09

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  • 1 of 1 people found this review helpful
    So very delicious and EASY! It makes a lot but it freezes well. This recipe is a keeper! - 2/6/08

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  • 1 of 1 people found this review helpful
    I made this for a Super Bowl party and everyone asked for the recipe. I added cilantro and a jar a salsa also. - 2/4/08

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  • Very Good
    1 of 1 people found this review helpful
    I omitted the chickpeas but it was still good! - 12/19/07

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  • Incredible!
    1 of 1 people found this review helpful
    This was totally fantastic. I added fresh cilantro & it added so much! For anyone doing weight watchers: a cup is only 4 points! - 8/8/07

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  • 1 of 2 people found this review helpful
    so simple, easy and flavorful. i just made it with the ingredients that i had in my pantry and it came out great. love the olive oil and balsamic vinegar! - 7/10/07

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  • This was fast and easy to put together, I didn't have olive oil or red beans instead added extra corn and a little more pepper as well as cut back on oil since I used canola oil. Still amazing and will become a staple on my monthly menus. - 5/26/14

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  • I made the recipe as directed but ended up adding more vinegar when I ate it. I might drop the pinto beans next time, they were a little mushy. Overall it was very good. - 9/12/13

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  • This is a great dish! I did alter it some. I used less OO, and added some banana peppers/juice that I had pickled with garlic. I also added a bit of Archer Farms pineapple peach salsa, a little Pace salsa and some Franks Red Hot sauce. Yum! I will definitely make this again! - 4/30/13

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  • Great flavor - 3/20/13

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  • I used this as a side with chips. Tonight i will use the leftovers on a salad with some chicken breast :) - 3/23/12

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  • Really good and so easy to substitute veggies in and out. I just made it with some added veggie broth, a bit of salad dressing and honey and cinnamon as it's been brought to my attention how healthy these last two are. Surprisingly good! - 11/14/11

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  • Is a great side dish for someone trying to get away from potatoes. - 10/22/11

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