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Five Bean Salad with White Wine Vinaigrette

Looking for a fresh, easy side dish for all those summer cookouts? I've got you covered with this Five Bean Salad with White Wine Vinaigrette. Perfect for chicken or steaks but it's a great alternative to fries or chips with burgers too.

Course Salad, Side Dish
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 servings
Susanne Susanne Eagan

Ingredients

  • 1 15 oz can dark red kidney beans, drained and rinsed
  • 1 15 oz can garbanzo beans, drained and rinsed
  • 1 15 oz can pinto beans, drained and rinsed
  • 1 15 oz can cannellini beans, drained and rinsed
  • 1 15 oz can green beans, drained and rinsed
  • 1 15 oz can whole kernel corn, drained and rinsed
  • 1 cup red onion minced
  • 3/4 cup extra virgin olive oil
  • 1/2 cup white wine vinegar
  • 1/3 cup sugar
  • salt and pepper to taste

Instructions

  1. Drain each can of beans and the corn and rinse
  2. In a large bowl combine the olive oil. white wine vinegar and sugar stirring until sugar is dissolved
  3. Transfer the beans, corn and onion into the bowl and season with salt and pepper. Then toss until well coated in the vignette
  4. Refrigerate in an air tight container for an hour to three days