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Dish up a healthy serving of this five-bean salad for a twist on traditional boring side dishes. Five different beans give this salad a look that is as colorful as it is nutritious. Packed full of minerals and fiber, this cholesterol-lowering salad is sure to become a family favorite.

Carry this salad out to your next picnic, or save it for a weeknight meal. Fix it ahead of time, or mix it together at the last minute using canned beans that are easy to prepare. Add a little hot sauce or other flavoring of choice, and make it a weekly family request.

5-Bean Salad

Serves 6-8


  • 1 (8.75 oz.) can corn
  • 1 (15 oz.) can kidney beans
  • 1 (15 oz.) can garbanzo beans
  • 1 (15 oz.) can pinto beans
  • 1 (15 oz.) can cannellini beans
  • 1 (15 oz.) can black eyed peas
  • 3/4 cup extra-virgin olive oil
  • 1/2 cup red onion, finely chopped
  • 1/2 cup champagne vinegar
  • 1/3 cup sugar
  • 1 teaspoon kosher salt
  • 3/4 teaspoon freshly ground pepper
  • 1/4 cup fresh cilantro, chopped
  • 2 teaspoons oregano leaves, optional


  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, and mix well.
  4. In a separate bowl, dissolve the sugar in the vinegar. Mix with the beans.
  5. Toss well with cilantro and oregano, and serve at room temperature for maximum enjoyment.

Recipe adapted from Epicurious