Five Bean Salad

This classic five bean salad is a simple and delicious side dish to make for potlucks or holiday dinners! It only takes a few minutes to put together and you make it the day before. This makes your event a bit easier and this bean salad is always a big hit! The tangy, sweet, and savory marinade perfectly compliments the beans and vegetables, but it needs to sit for a day before serving so plan to make it ahead of time. Here are the ingredients you will need to make it:

You will also need vegan honee. I make my own and it so good! You can also use store-bought (much more expensive) or substitute agave syrup, but I encourage you to make your own honee because you will love it!

Drain the green, waxed, and garbanzo beans, and add them to a large glass mixing bowl. Drain and rinse the pinto and kidney beans, and add them as well:

Add the chopped celery, onion, and green pepper:

Add the sugar, Magickal Seasoning Blend, celery seed, and red pepper flakes to a small saucepan, then whisk to combine:

Add the Dijon mustard, honee, vinegar, and oil. Whisk again until well blended:

Bring to a boil over medium heat, then reduce the temperature and simmer for two minutes:

Carefully pour the hot liquid over your vegetables and beans:

Mix together. Cover and refrigerate for 24 hours. The marinade will not cover all of the beans, so stir every couple of hours to make sure that all the vegetables and beans get equally marinated.

Serve as desired. I think the bean salad looks nice in a casserole dish for a holiday dinner:

The mixture of colors looks so pretty!

This was our Imbolc dinner, and the bean salad was perfect with pasties and colcannon!

Enjoy!

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Five Bean Salad

This delicious side salad combines five kinds of beans with crunchy veggies in a sweet and tangy marinade. It comes together in minutes and is made the day ahead, making it a perfect dish for potlucks and holidays!

Course Salad, Side Dish

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Servings 16

Calories 175 kcal

Author Deborah Mesdag

Ingredients

• 16 oz can Garbanzo Beans
• 16 oz can Red Kidney Beans
• 16 oz can Pinto Beans
• 14.5 oz can Cut Green Beans
• 14.5 oz can Cut Waxed Beans
• 120 g (1 c) Chopped Onion
• 120 g (1 c) Chopped Celery
• 120 g (1 c) Chopped Green Pepper
• 100 g (1/2 c) Vegan Sugar
• 16 g (4 tsp) Magickal Seasoning Blend
• 1.3 g (1/2 tsp) Celery Seed
• 0.3 g (1/8 tsp) Crushed Red Pepper Flakes
• 160 g (2/3 c) Distilled Vinegar
• 85 g (1/4 c) Vegan Honee
• 7.5 g (1 1/2 tsp) Dijon Mustard
• 75 g (1/3 c) Oil

Instructions

1. Drain the green, waxed, and garbanzo beans, and add them to a large glass mixing bowl. Drain and rinse the pinto and kidney beans, and add them as well.

2. Add the chopped celery, onion, and green pepper to the bowl with the beans. Set the bowl aside while you make the marinade.

3. Add the sugar, Magickal Seasoning Blend, celery seed, and red pepper flakes to a small saucepan, then whisk to combine.

4. Add the Dijon mustard, honee, vinegar, and oil. Whisk again until well blended.

5. Bring to a boil over medium heat, then reduce the temperature and simmer for two minutes. Carefully pour the hot liquid over your vegetables and beans.

6. Mix together. Cover and refrigerate for 24 hours. The marinade will not cover all of the beans, so stir every couple of hours to make sure that all the vegetables and beans get equally marinated.

7. Serve as desired. Keep any leftover bean salad tightly covered in the refrigerator, and it will keep for about a week.