5 Bean Salad

5 Bean Salad

4.6 of 5 (74)
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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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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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  • 2 of 2 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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