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Marinated Five Bean Salad

Marinated Five Bean Salad

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Inspired by Home Cooks

This peppy bean salad is a colorful mix of green, yellow wax, red kidney, garbanzo, and black beans, perked up by a dressing with mustard, cilantro and tarragon.

Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 270 kcal
  • 14%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 24g
  • 8%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 500 mg
  • 20%

Based on a 2,000 calorie diet


  1. In a large bowl, layer the beans, onion and green pepper. Set aside.
  2. In a small saucepan, mix the vinegar, SPLENDA(R) Granulated Sweetener, oil, mustard, tarragon and cilantro. Cook and stir over medium heat until sweetener has dissolved. Remove from heat and pour over bean mixture. Stir until all ingredients are coated. This is best if it is left to marinate for a few hours in the refrigerator, and stirred occasionally.
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diane o.

This is my mother-in-law's recipe, but use basil and NO cilantro. Very tasty and always a hit a pot lucks.


Oh heck to the yeah! WONDERFUL and no I did not and would not, change a thing!

Baking Nana

This is a good recipe IF you can tolerate Splenda. I don't care for the taste of Splenda but hubby doesn't usually mind it. This was a bit too much "Splenda" taste - even for him .... I am rating this middle of the road, as it isn't a bad recipe, just not for us.