A vibrant, protein-packed five bean salad inspired by Guanajuato, Mexico. This dish combines pinto, black, garbanzo, green, and wax beans with a tangy vinaigrette, fresh vegetables, and a creamy finish. Perfect for potlucks or as a refreshing side dish.
YIELD
8 servingsPREP
15 minCOOK
0 hrsREADY
Pro Tips
- Avoid Soggy Beans: Ensure canned beans are well-drained, and don’t overcook dried beans to maintain a firm texture.
- Flavor Boost: Let the salad marinate overnight for optimal taste, but add tomatoes and mayonnaise just before serving to prevent watering down or curdling.
- Make Ahead: Prepare the bean and vinaigrette mixture up to 2 days in advance, storing covered in the fridge.
- Serving Suggestion: Serve with tortilla chips or as a side to grilled meats for a complete meal.
Optional Variations
- Spicy Kick: Add 1 finely chopped jalapeño or ¼ teaspoon chili powder to the vinaigrette.
- Herbaceous Twist: Swap oregano for fresh cilantro or parsley for a brighter flavor.
- Lighter Version: Replace mayonnaise with Greek yogurt or avocado for creaminess with less fat.
- Vegan Option: Use vegan mayonnaise or skip the creamy component entirely, doubling the vinaigrette for extra zing.
Ingredients
Directions
- Prepare Beans: If using dried pinto and black beans, cook until firm-tender (not mushy), about 1-2 hours, then cool. Alternatively, use canned beans, rinsed and drained thoroughly to remove excess sodium.
- Combine Salad Base: In a large bowl, mix pinto beans, black beans, chickpeas, green beans, and wax beans. Add diced green bell pepper and red onion.
- Make Vinaigrette: In a small bowl, whisk together oil, vinegar, salt, oregano, garlic powder, and black pepper until emulsified.
- Dress Salad: Pour vinaigrette over the bean mixture. Toss gently to coat evenly.
- Chill: Cover and refrigerate for at least 8 hours (preferably overnight) to let flavors meld.
- Finish: Before serving, add diced tomato and mayonnaise. Toss gently until well combined. Serve chilled.
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