Three Bean Salad Recipe
This tasty three-bean salad recipe is incredibly easy-to-make and jam-packed with beans and vegetables in a delicious vinaigrette.
Ingredients
- 1/3 cup cider vinegar
- 1/4 cup olive oil
- ¼ cup sugar
- 2 cups trimmed green beans cut into bite-size pieces
- 2 cups trimmed wax beans cut into bite-size pieces
- 1 15 ounce can drained kidney beans
- 1 15 ounce can drained garbanzo beans
- ½ peeled and small diced yellow onion
- 1 small diced rib of celery
- ½ seeded and small diced red bell pepper
- 3 tablespoons finely minced fresh parsley
- salt and pepper to taste
Instructions
- Add the vinegar, oil, sugar, salt, and pepper to a small bowl and whisk until combined. Set aside.
- Next, trim both the green and wax beans and cut them into bite-size pieces, about 1”.
- Add the green and wax beans to a large pot of boiling salted water for 2 to 3 minutes and then flash chill them in an ice bath (see video).
- Drain the green and wax beans completely and add them to a bowl with the kidney beans, garbanzo beans, celery, peppers, onion, parsley, dressing, salt, and pepper, and mix until combined. Serve.
Notes
Make-Ahead: You can make this recipe up to 1 day ahead of time. Keep cool before serving.
How to Store: Cover and keep this three-bean salad in the refrigerator for up to 5 days. This will not freeze.
Nutrition
Calories: 287kcalCarbohydrates: 42gProtein: 12gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 16mgPotassium: 630mgFiber: 11gSugar: 11gVitamin A: 587IUVitamin C: 29mgCalcium: 87mgIron: 4mg