A bowl of 5 bean salad recipe with chopped tomatoes, green peppers, red onions, and corn sits on a white wooden table, fork and spoon beside it, with fresh herbs scattered around.

“Mom’s”Awesome 5 Bean Salad

Some recipes are more than just good food; they carry memories, stories, and the spirit of the people who first shared them. For ZestYears contributor Bonnie Orenstein, this 5-Bean Salad is one of those recipes. It is a recipe that has travelled through friendship, family, and time. 

“This recipe originally came from my dear friend Janice,” Bonnie explains. “She gave it to me over 20 years ago. Since then, it’s become one of the staples in our house. My boys even call it ‘Mom’s Awesome Salad!’ But the truth is, it was Janice’s. She was a very special lady, and sadly, we lost her to Alzheimer’s disease. I feel really good making and sharing it, so her recipe carries on.”

What’s so great about this salad? It’s easy, keeps in the fridge for up to two weeks, and is one of those dishes that somehow tastes even better the next day. Whether you serve it at a barbecue, a potluck, or just keep a jar in your fridge for snacking, it’s always a hit.

A bowl of 5 bean salad with chopped red onion, red and green bell peppers, and corn is drizzled with olive oil from a glass bottle. Enjoy this colorful recipe 5 bean salad with a red napkin, fork, and glass on a white wooden table.

“Mom’s" Awesome 5 Bean Salad (aka Janice’s Salad)

Ingredients:

  • 1 can shoepeg corn

  • 1 can butter beans (baby lima size)

  • 1 can crowder peas

  • 1 can black-eyed peas

  • 1 can Le Sueur peas (very young sweet peas)

  • 2 stalks celery, chopped fine

  • 1 large jar pimentos, chopped and drained

  • Salt and pepper, to taste

For the marinade:

  • 1 cup vegetable oil

  • ¾ cup sugar

  • ½ cup vinegar

Instructions:

Drain all the beans thoroughly and rinse well in a colander under cold running water. This step helps cut the canned taste and keeps everything crisp and clean. Let the beans drain while you chop the celery and pimentos.

In a large bowl, combine all the beans, corn, celery, and pimentos. Add a sprinkle of salt and pepper. In a separate bowl or jar, mix the marinade ingredients—vegetable oil, sugar, and vinegar—until the sugar is mostly dissolved. Pour it over the salad mixture and stir gently to combine.

Cover and let it marinate overnight in the fridge. This is key! The flavors deepen beautifully over time. In fact, Bonnie says it keeps for 10–14 days.

This dish is vibrant, sweet, savory, and crisp and it’s packed with protein, fiber, and color. It’s also plant-based, budget-friendly, gluten-free, and holds up well in warm weather, making it perfect for summer gatherings.

But beyond that, it’s a dish that celebrates memory. “Every time I make this, I think of Janice,” Bonnie says. “She may be gone, but her kindness and her cooking are still with us.”

A Dish Worth Sharing and Remembering

At ZestYears, we believe recipes like this are meant to be passed on, not just for their flavor, but for the people behind them. We’re proud to share Janice’s 5 Bean Salad with you, and we hope it becomes part of your table, too.

Let us know if you try it, maybe you’ll even end up calling it “Mom’s Awesome Salad” in your home, too.

Large serif letters Z in gold and Y in green are displayed side by side on a light gray background, reminiscent of the fresh and colorful hues found in a classic 5 bean salad recipe.

ZestYears Contributer Bonnie Orenstein

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