Bean Salad is an easy, no-cook side that always disappears first at summer cookouts. Five types of beans are tossed with corn, bell pepper, and onion, then dressed in a sweet-and-tangy dill vinaigrette. I started bringing this to summer potlucks years ago, and now my family asks for a big bowl in the fridge all season long. If you like make-ahead sides, this one belongs on your table.
This salad comes together in about 15 minutes, improves as it chills, and feeds a crowd—making it the ultimate stress-free potluck and barbecue side.
Bean Salad Quick Look
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes (with chilling)
- Serving: 12 servings
- Calories: 361 kcal
- Flavor Profile: Tangy, sweet, crisp
- Difficulty: Easy, no-cook
Quick Answer
Drain and rinse five kinds of canned beans (green, wax, kidney, black, and garbanzo). Combine them with drained corn, diced bell pepper, and diced onion. Whisk together a vinaigrette of white vinegar, oil, sugar, chopped fresh dill, salt, and pepper. Pour the dressing over the beans, toss gently, cover, and chill at least 2 hours so the flavors meld before serving.
Why This Recipe Works
Technique highlights
- Varied beans for texture and color. Each bean brings a different bite, making every forkful interesting.
- Canned beans keep it quick. A rinse and drain means no cooking required.
- Sweet-and-tangy dressing. Sugar balances the vinegar for a classic sweet-and-sour vinaigrette that soaks into the beans.
- Chill time improves flavor. Refrigerating allows the beans to absorb the dressing.
- Fresh dill brightens the dish. It keeps the salad tasting fresh and herby.
- Corn and peppers add crunch. They break up the softness of the beans and add color.
Why You’ll Love This Recipe
- Make-ahead friendly: it tastes better after chilling.
- Cost-effective and feeds a crowd—perfect for potlucks and barbecues.
- Versatile: pairs well with grilled or fried mains.
Key Ingredients
- Five beans: green, yellow wax, dark red kidney, black, and garbanzo beans for color and texture.
- Whole kernel corn: adds sweetness and bright color.
- Bell pepper and onion: fresh crunch and a little bite.
- White vinegar, oil, and sugar: form the simple sweet-and-tangy vinaigrette.
- Fresh dill: bright, herbaceous flavor that lifts the salad.
See the recipe card below for exact quantities.
Variations and Substitutions
- Three-bean version: Use green, wax, and kidney beans for a classic take.
- Herb swap: Replace fresh dill with 1 tablespoon dried dill or try parsley or cilantro.
- Less sweet: Reduce the sugar or use a sugar substitute.
- Add protein: Stir in diced ham, salami, or feta to make it heartier.
How to Make Bean Salad
- Drain and rinse the canned beans and corn under cold water.
- Combine the beans, drained corn, diced bell pepper, and diced onion in a large bowl.
- Whisk together white vinegar, vegetable oil, sugar, chopped fresh dill, salt, and pepper in a small bowl to make the dressing.
- Pour the dressing over the bean mixture and toss gently to coat.
- Cover and refrigerate at least 2 hours. Stir well before serving.
Recipe Tips & Tricks
- Rinse the beans well to remove canning liquid and prevent a metallic taste.
- Drain thoroughly so the dressing stays flavorful, not watered down.
- Chill at least 2 hours; overnight yields even better flavor.
- Stir before serving—vinaigrette can settle to the bottom.
- Soak diced onion in cold water for 10 minutes if you prefer a milder onion bite.
- Taste and adjust sugar or vinegar to suit your preferred sweet-to-tangy balance.
Serving Ideas and Suggestions
This bean salad is a cookout hero—serve it beside grilled or smoked mains. It pairs nicely with slow cooker hot dogs or crispy fried chicken. It also rounds out potluck spreads alongside potato salad and other classic sides.
Store leftovers in an airtight container in the fridge for up to 5 days. The flavors continue to develop, so leftovers are often even better. Give the salad a good stir each time before serving because the dressing settles.
Bean Salad FAQs
No. This recipe uses canned beans that are drained and rinsed, so no cooking is required.
Yes. Use about 1 tablespoon of dried dill in place of 3 tablespoons fresh. You can also try parsley or cilantro.
Chill at least 2 hours for the best flavor. If possible, refrigerate overnight to let the flavors fully meld.
Stored in an airtight container, it keeps up to 5 days. Stir well before serving.
Yes. It’s ideal for making ahead—prepare it a few hours or the night before a gathering.
This recipe uses green beans, yellow wax beans, dark red kidney beans, black beans, and garbanzo beans. Whole kernel corn is added for sweetness.
Other Recommended Cookout Sides
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Classic Potato Salad
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Cold Green Bean Salad (Marinated with Tomatoes)
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Easy Crockpot Hot Dogs
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Easy Homemade BBQ Sauce
If you make this Bean Salad, please leave a rating and a comment. Feedback helps others find and enjoy the recipe.
Serve this with a bowl of creamy ranch for dipping crunchy veggies and beans, or pair it with other easy sides for a full summer spread.
Easy 5 Bean Salad with Vinaigrette
Ingredients
- 14.5 ounce can green beans
- 15 ounce can black beans
- 15.5 ounce can garbanzo beans
- 15.5 ounce can dark red kidney beans
- 14.5 ounce can yellow wax beans
- 15.25 ounce can whole kernel corn, drained
- 1 green bell pepper, diced
- 1 medium onion, diced
- 1 cup white vinegar
- 3/4 cup vegetable oil
- 2/3 cup sugar
- 3 tablespoons fresh dill, chopped
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
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1. Drain and rinse the cans of beans and corn under cold water.
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2. Combine the beans, drained corn, diced bell pepper, and diced onion in a large bowl.
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3. Whisk the vinegar, oil, sugar, chopped dill, salt, and pepper together in a small bowl.
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4. Pour the dressing over the bean mixture and toss gently to combine.
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5. Cover and refrigerate for at least 2 hours before serving. Stir well before serving, as the dressing can settle.
Video
Notes
- Fresh dill is preferred, but dried dill can be used—see measurements above.
- This salad is flexible: add or omit ingredients to suit your taste.
- It must chill at least 2 hours so the flavors can marry.
- Double the recipe easily to serve a larger crowd.
Nutrition
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