Raw 5-Bean Salad

This 5-Bean Salad combines black, pinto, garbanzo, cannellini, and kidney beans, onions, and garlic, tied together with fresh avocado! This super simple salad is perfect for lunch or a nice addition to dinner.

I study and work which means that my three favorite things when it comes to food are: 1. easy to make, 2. cheap, and 3. full of delicious flavor. That’s why, I love bean salads, along with their versatility, this can be great for picnics or for the upcoming Spring Break BBQs.

But my love for bean salads hasn’t always been this way I was never a huge fan of this type of salad; I had tried it so many times my reaction was usually “meh, whatever, I guess it’s good with chips”. It wasn’t until my mom started making a similar one, that I managed to actually enjoy them. Plus, this salad literally saved me from starving multiple times after the hurricane, when everything was still closed; canned beans were easy to stock up when food was short and they are also super affordable. Also, one batch can last you in the fridge for up to two weeks!

For this salad, I used: cannellini beans, kidney beans, garbanzo beans, black beans and pinto beans. I find it to be comforting, protein & fiber rich, and easy to put together (too easy actually). If you’re not a fan of one of the beans that I chose, you can easily swap them out for any of your choice: lentils, green beans, or wax beans. You can add some cucumbers, celery, tomatoes, bell peppers, you name it! Really, the sky’s the limit when it comes to bean salads.

I really enjoy having this bean salad with some whole grain chips and avocado; but you can also add them in: tacos, burritos, nachos, buddha bowls and mixed with greens.

Recipe: Raw 5-Bean Salad

Ingredients

• 1 can black beans
• 1 can garbanzo beans
• 1 can cannellini beans
• 1 can pinto beans
• 1 can kidney beans
• Optional: half onion, chopped
• 2 cloves of garlic, minced
• ¼ cup apple cider vinegar
• 3 tbsp coconut oil
• Salt & pepper to taste
• Optional: chili flakes
• Optional: 1 tsp whole flax seeds

Procedure

• Drain and rinse the beans
• In a large bowl, combine the garlic, onion, apple cider vinegar and coconut oil.
• Then add all of the rinsed beans to the bowl and mix.
• Season with salt & pepper to taste. You can also add paprika & parsley.
• Serve with chips or tortillas. I used beet whole grain chips.
• Topping: fresh avocado, parsley & red pepper flakes.

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