How to make a 5 Bean Pasta Salad

Last Updated on May 14, 2022

Learning How to make a 5 Bean Pasta Salad is so easy.

This simple salad is cold, vegan and can be made gluten free!

So how did I come up with this 5 bean pasta salad?

Well how many of you have had those slightly sweet bean salads?

Some very by the type of beans, but I love the bean salad that has green beans, kidney beans, chickpeas, and chopped onions!

There is something about the slightly sweet brine that the beans and onions soak in that surprisingly taste slightly familiar, kind of like bread and butter pickles.

I have always been a huge fan of Bean Salads.

But I thought it was a waste to throw out all that liquid that was left over from the salad.

So I decided to stretch the salad out a bit by adding pasta, and it was a hit in my family!

Not only did the family love it, but it was a hit at the family gatherings as well!

So I started bringing it to all the family gatherings and why not, it is so easy to just throw everything together and go.

Ingredients needed for this salad

• Garbanzo Beans (Chickpeas) – Chickpeas have a buttery texture with a mild nutty flavor.
• Kidney Beans – A kidney bean has a slight sweet flavor with a firm texture.
• White Bean – The white bean I picked for this salad was the Great Northern Bean, it has a delicate flavor and works well with anything. It will take on the flavor of whatever it is mixed with.
• Green Beans – Green beans are mild in flavor and add just the right amount of color to this salad. In this salad you can use canned, fresh, or frozen green beans.
• Waxed Beans – The waxed beans will also give a mild green bean taste plus a little color to the salad. In this recipe you can used canned or fresh waxed beans.
• Onion – Any onion will work perfectly in this recipe. Add your favorite.
• Tomatoes – The tomato should be a small grape sized tomato. These little tomatoes have the sweetness of the cherry tomato, but come in a small package. Making them perfect for this salad, just wash and place them in the salad.
• Pasta – The pasta can be gluten free and any shape you would like.

Dressing ingredients

• Apple Cider Vinegar – Apple cider vinegar adds the tangy and tartness to the dressing for this salad.
• Oil – This can be your favorite oil, but I like both the avocado and olive oil best for this dressing.
• Maple Syrup – Only use real maple syrup for this dressing. It will give the dressing a slight maple, vanilla flavor, and add the perfect sweetness to the salad.
• Garlic – In this recipe I used a minced garlic.

How to make a 5 Bean Pasta Salad

Prepare the pasta to the package directions.

When pasta is done rinse with cold water and set aside to drain.

Drain and Rinse the garbanzo, kidney, and white beans and place them all into a large serving bowl.

Drain the green and waxed beans (if using canned) and place into the large serving bowl with the other beans.

If you are using fresh or frozen green and waxed beans, cut into pieces and cook until tender. Rinse the beans in cold water and drain before placing into the large bowl with the other beans.

Chop up the onion and add to the large serving bowl.

Wash the grape sized tomatoes and add to the large bowl.

Add the drained pasta to the large bowl, set the bowl aside.

How to make a 5 Bean Pasta Salad Dressing

In a small bowl combine the vinegar, oil, maple syrup, salt, and pepper.

Pour the dressing over the salad and gently toss.

Cover the bowl and place it in the refrigerator for no less than 1 hour or over night.

Before serving lightly toss the salad and serve as a main or side dish.

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