My Gay Toronto - Easy Cooking

Five-Bean Salad

Every year I tell my friends that I plan to be cut by June, and every year Pride celebrations come and go without my remotely reaching that goal.  This year, however, I may come closer than ever before. 

Aside from exercise and physical activity, food and nutrition really do factor in a major part of reaching your fitness goals.  Often, it’s easier to just grab some fast food because it’s convenient.  However, eating healthy doesn’t have to be complicated.  One of my favorites is a Five-Bean Salad which my aunt often made and I have adapted to my taste.  Beans are high in protein, are hearty and filling.  Serve this recipe cold and as a main or a side to either fish or chicken for a complete healthy meal. 

I tend not to include the maple syrup, but most like it to balance it and make it sweet.  Buen provecho!

  • 1 x can green beans, drained
  • 1 x can wax beans, drained
  • 1 x can chick peas, drained
  • 1 x can kidney beans, drained
  • 1 x can black beans, drained
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1/3 cup maple syrup or sugar (optional)


  1. Combine the green beans, wax beans, chick peas, kidney beans, green pepper, onion, and celery in a large salad bowl and toss to mix.
  1. Whisk together the oil, red wine vinegar, salt, pepper, and maple syrup in a separate bowl; pour over the bean salad, mix and refrigerate for 8 hours or overnight.  Serve chilled.