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This festive five-bean salad with roasted peppers, crunchy green beans, and a tangy honey-vinegar dressing is the perfect make-ahead side for any South African gathering. Fresh, flavourful, and easy to adjust to taste, this five-bean salad is a crowd-pleaser that shines with braai and potluck dishes alike!
Growing up, this five-bean salad (or a version of it) was a regular feature on our family table. I believe my dad first spotted the recipe in a Woolworths TASTE magazine, and it quickly became part of our family’s rotation. Over the years, I’ve made it my own by adding roasted peppers for a smoky depth and parsley for a fresh, herby twist. I even decided to throw in some mozzarella balls for a delightful textural contrast, making each bite a bit more interesting.
This five-bean salad is also perfect for the festive season here in South Africa, just in time for summer and Christmas! The vibrant colours are reminiscent of a Christmas tree with baubles, bringing a touch of festivity to any table. It’s a versatile dish that works just as well as a braai side as it does a light weekday option you can keep in the fridge all week. The longer it sits, the more the flavours meld and intensify – making it a perfect make-ahead dish for your Christmas celebrations or even a busy weeknight side dish.
If you skip the mozzarella or swap it for extra-firm tofu, this five-bean salad becomes a wholesome vegan dish packed with plant-based protein from the beans, making it hearty enough to serve as a main course for vegans. With protein, fibre, and vibrant veggies, it’s a healthy, satisfying choice that works for everyone at the table!
Why You’ll Love This Recipe
- Perfect for Braais and Gatherings – This five-bean salad pairs brilliantly with grilled meats, and it’s even better when made ahead, making it ideal for entertaining.
- Vegan-Friendly Option – Skip the mozzarella or swap it with extra-firm tofu to create a filling, protein-rich vegan main.
- Packed with Flavour and Texture – The combination of roasted peppers, tender beans, and a bold dressing delivers a flavour and texture experience in every bite.
- Nutritious and Wholesome – This five-bean salad is a nutritious addition to any table with its mix of beans, fresh veggies, and olive oil.
Ingredients and Substitutions
Grab all your ingredients! View the recipe card below for a full list of all the ingredients and measurements.
- Green beans: Adds a fresh crunch.
- Substitute: Snap peas or asparagus for a different texture.
- Four-bean mix: A hearty, protein-packed base.
- Substitute: Any canned beans you love – like chickpeas or kidney beans – work well here.
- Large bell peppers: Adds sweetness and a touch of smokiness when roasted.
- Red onion: Provides a slight bite to balance the sweetness.
- Substitute: White onion or spring onions for a milder flavour.
- Garlic: Adds depth to the dressing.
- Substitute: Garlic powder if fresh isn’t available.
- Olive oil: Base of the dressing, adding smoothness.
- Substitute: Avocado oil for a slightly nutty flavour.
- Red wine vinegar: Brings a tangy kick to the dressing.
- Substitute: Apple cider vinegar for a fruity acidity.
- Honey: Sweetens and balances the vinegar.
- Substitute: Granulated sugar or agave syrup for a vegan-friendly option.
- Salt and pepper: Enhances all the flavours.
- Mozzarella balls (optional): Adds creaminess if desired.
- Substitute: Crumbled feta cheese for a salty, tangy contrast.
- Flat-leaf parsley: Adds a fresh, herbal note.
- Substitute: Fresh basil or coriander for a unique flavour.
Festive Five-Bean Salad with Roasted Peppers and Green Beans
Ingredients
- 600 g green beans trimmed and sliced into 2.5cm pieces
- 2 cans (410g) four-bean mix rinsed and drained
- 2 large bell peppers
- 1 small red onion finely chopped
- 3 garlic cloves minced (or 3 tsp garlic)
- 2/3 cup olive oil
- 1 cup red wine vinegar adjust to taste
- 4 tbsp honey or sugar
- 1 tsp salt to taste
- 4-6 tbsp flat-leaf parsley chopped
- 1 cup mozzarella balls or cubed feta cheese Optional
Instructions
- Roast the Peppers: Place peppers over an open flame until charred on all sides. Transfer to a container with a lid, close it, and allow them to steam until the skin softens. Peel, deseed, and chop into 1cm pieces.
- Blanch the Green Beans: Blanch green beans in boiling water for 6–7 minutes, then transfer to an ice bath to cool. Drain and set aside.
- Prep Remaining Ingredients: Finely chop the red onion, and rinse the canned beans thoroughly. Allow beans to drain.
- Assemble Salad: In a large container with a lid, add the green beans, four-bean mix, roasted peppers, red onion, and mozzarella if using.
- Make Dressing: In a bowl or jar, whisk together olive oil, red wine vinegar, honey, minced garlic, salt, and pepper.
- Combine and Marinate: Pour the dressing over the salad ingredients. Close the lid and shake to combine, or stir well. Adjust seasoning to taste.
- Chill and Serve: For the best flavour, refrigerate overnight before serving. Adjust tanginess by adding more vinegar or more honey/sugar if needed.
Frequently Asked Questions
Can I make this five-bean ahead of time?
Absolutely! This five-bean salad is best when it has time to marinate overnight, allowing the flavours to meld together beautifully.
What if I don’t have red wine vinegar?
You can use apple cider vinegar or white wine vinegar for a slightly fruitier taste if that’s what you have on hand.
How can I make this five-bean salad sweeter or tangier?
Adjust the honey for sweetness or the vinegar for tanginess. You can even try adding a bit of sugar if you want a milder, more rounded sweetness.
Can I add other vegetables or herbs?
Definitely! Chopped cucumbers, cherry tomatoes, or a handful of fresh basil leaves would be great additions to this five-bean salad.
How long does this five-bean salad last?
Stored in an airtight container in the fridge, this five-bean salad will stay fresh for up to 3–4 days. The flavours actually improve over time!
