Description
Three bean salad is a sweet-and-tangy classic made with kidney beans, garbanzo beans, and crisp green beans tossed in an apple cider vinegar dressing. Thin-sliced red onion and fresh parsley add bite and freshness, while olive oil rounds out the flavor. This salad shines after it chills, so it’s a smart make-ahead side for cookouts, lunches, and weeknight dinners. Mix it, chill it, and let the beans soak up the dressing for the best flavor and texture.
Ingredients
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained and rinsed
2 cups fresh green beans, cut into 1-inch pieces
1/4 cup red onion, very thinly sliced
2 tablespoons chopped parsley
1/3 cup apple cider vinegar
3 tablespoons granulated sugar
1/4 cup olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Instructions
1. Bring a pot of salted water to a boil. Add the green beans and cook for 2 minutes, until just tender.
2. Place the green beans in a bowl of ice water to cool. Drain and pat dry.
3. Add kidney beans, garbanzo beans, green beans, red onion, and parsley to a large bowl.
4. In a small bowl, whisk apple cider vinegar, sugar, olive oil, salt, and pepper until the sugar dissolves.
5. Pour the dressing over the beans and toss until coated.
6. Cover and refrigerate for at least 2 hours (or up to 3 days). Toss again, taste, and serve.
Notes
This salad tastes best after chilling at least 2 hours so the beans can soak up the dressing.
You can make it up to 3 days ahead; stir before serving since the dressing settles.
Fresh green beans give the best texture. Canned green beans also work—drain well and skip the blanching step.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Salad, Side Dish
- Method: Blanching, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 10g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg