Raspberry Five-Bean Salad
Equipment
- blender
- Large mixing bowl
Ingredients
- 15 ounces Butter Beans canned, drained and rinsed
- 15 ounces Cannellini Beans canned, drained and rinsed
- 15 ounces Garbanzo Beans canned, drained and rinsed
- 15 ounces Kidney Beans canned, drained and rinsed
- 15 ounces Green Beans canned, drained and rinsed
- 1 cup Fresh Raspberries
- 1/2 cup Canola Oil
- 1/4 cup Apple Cider Vinegar
- 1 tablespoon Garlic minced
- 5 leaves Fresh Basil
- Salt to taste
- Ground Black Pepper to taste
Instructions
- Place the butter beans, cannellini beans, garbanzo beans, kidney beans, and green beans in a colander.
- Rinse thoroughly under cold water and allow the beans to drain.
- Transfer the drained beans to a large mixing bowl.
- Place the raspberries, canola oil, apple cider vinegar, garlic, basil, salt, and black pepper in a blender.
- Blend until smooth, frothy, and bright pink.
- Pour the raspberry dressing over the beans.
- Toss gently until all the beans are evenly coated.
- Serve chilled or at room temperature.
Notes & Wine Advice
Serving Suggestions
Serve this chilled bean salad alongside grilled vegetables, veggie burgers, roasted vegetables, or other barbecue dishes. It also works well as a substantial picnic salad or a colourful addition to a summer buffet.Recipe Notes
Rinse all canned beans thoroughly and allow them to drain well before adding the dressing. Excess liquid can dilute the raspberry flavour. Toss gently so the softer butter and cannellini beans remain intact.Variations
Add chopped cucumber, red onion, bell pepper, or fresh spinach for additional colour and texture. Fresh mint can replace the basil for an even fresher summer flavour. A small amount of Dijon mustard can be blended into the raspberry dressing for extra sharpness.Storage
Store the salad in an airtight container in the refrigerator for up to three days. Stir gently before serving because some of the raspberry dressing may settle at the bottom of the container.Wine Advice
A lightly sweet Moscato complements the fresh raspberry flavour and balances the acidity of the apple cider vinegar. A fruity Riesling is another refreshing choice for warm-weather meals.Nutrition values
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This raspberry five-bean salad combines butter beans, cannellini beans, garbanzo beans, kidney beans, and green beans with a fresh pink raspberry dressing. Apple cider vinegar provides acidity, while basil and garlic give the fruity sauce a savoury edge. The result is a colourful no-cook salad that’s ideal for warm summer days.
Using canned beans makes preparation particularly quick because there is no soaking or cooking required. Simply rinse, drain, and combine them before making the dressing. For more easy recipes built around beans, explore our Beans recipes.
Why Five Different Beans?
Combining several varieties gives this salad more texture than a standard single-bean dish. Butter beans are large and creamy, cannellini beans are mild and tender, kidney beans have a firmer texture, and garbanzo beans provide a slightly nutty bite. Green beans add colour and a completely different shape.
Rinsing canned beans thoroughly removes excess canning liquid and helps the raspberry dressing remain fresh and bright. Let the beans drain well before transferring them to the mixing bowl.
A Fresh Raspberry Dressing
Fresh raspberries provide sweetness, acidity, and the distinctive pink colour. Blending them with canola oil and apple cider vinegar creates a smooth vinaigrette-style sauce that coats the beans evenly.
Fresh basil adds an aromatic herbal note, while garlic prevents the dressing from tasting overly fruity. Salt and black pepper bring the sweet and savoury components together. Blend until the mixture looks smooth and slightly frothy.
Serving Raspberry Five-Bean Salad
This summer bean salad works particularly well at barbecues, picnics, outdoor lunches, and summer parties. Serve it alongside grilled vegetables, veggie burgers, roasted vegetables, or other cold salads.
Because the beans provide plenty of substance, the salad can also become a light lunch rather than simply a side dish. Add cucumber, leafy greens, tomatoes, or sliced bell pepper for more vegetables. Browse our Salad recipes for additional warm-weather combinations.
For parties, divide the salad into small individual bowls or cups and serve it chilled. More informal sharing ideas can be found among our Snack recipes.
Easy Ways to Change the Recipe
Fresh mint can replace basil when you want an even brighter summer flavour. Dijon mustard adds extra sharpness and helps emulsify the dressing, while fresh lemon juice provides additional acidity.
Chopped red onion, cucumber, celery, or bell pepper adds crunch. If fresh raspberries are unavailable, frozen raspberries can also be used after thawing and draining them thoroughly.
The dressing can also be prepared separately and used on other salads. Its combination of raspberry, vinegar, basil, and garlic works particularly well with leafy greens and roasted vegetables.
Storage and Food Safety
Store the finished salad in a clean airtight container in the refrigerator and use within three days. Stir gently before serving because some dressing may collect at the bottom. Keep the salad chilled when serving it outdoors for extended periods.
For current recommendations about preparing, storing, and serving food safely, consult the FDA safe food-handling guidance.
Colourful, filling, and ready without any cooking, this raspberry five-bean salad is an unusual but refreshing way to serve beans at picnics, barbecues, summer parties, and outdoor meals.