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Three Bean Salad

By Jen Cincyshopper

on Jun 18, 2020, Updated Jan 29, 2024

4 Comments

3 bean salad combines beans and veggies with a tangy dressing. Make this recipe today as a side dish for dinner or to share at a potluck.

Sometimes the simplest recipes are the best. This summer favorite combines pantry staples in just a few easy steps.

The only tools you’ll need to prep your ingredients are a sharp knife, a can opener, and a whisk.

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Once those are ready, combine everything in a large bowl and you’re done!

Even better, it’s inexpensive to make and can easily be doubled or tripled for a larger amount.

And since all of the ingredients are readily available, this three bean salad recipe can be enjoyed year-round.

• Hamburgers, brats, or hot dogs
• Ground Pork Stuffed Tomatoes
• Instant Pot Ribs
• Grilled steak
• Italian Dressing Chicken
• Broiled or pan-fried fish

How to make 3 bean salad

• Fresh green beans or thawed from frozen
• Kidney beans, drained
• Garbanzo beans (chickpeas), drained
• Celery
• Red onion
• Apple cider vinegar
• Sugar
• Olive oil
• Celery seed

1. Wash the green beans and trim the ends, then cut into pieces about 1-2 inches in length.
2. Bring a large pot of salted water to a boil.
3. Add the green beans and cook for 3-5 minutes until tender-crisp but still firm.
4. Drain the beans and immediately plunge into a bowl of ice water to stop the cooking process.

Combine the canned beans, cooked green beans, and chopped vegetables in a large bowl.

Pour the dressing over the top and stir everything together until well combined.

You can serve this immediately, but it’s best when it’s had time to sit for a few hours so all the flavors can combine.

Either way, keep it covered in the refrigerator until you’re ready to eat.

• Less salt – Reduce the sodium and starch by rinsing the canned beans in cool water after draining.
• Make ahead – You can mix everything together and refrigerate up to a day before serving.
• Use fresh beans – Cook your own dried beans to use in place of the canned if you prefer.

Q&A

• Oil – substitute another neutral oil like canola or avocado oil
• Vinegar – use white vinegar instead of apple cider vinegar for a milder flavor
• Dressing flavor – replace the celery seed with fresh parsley or add some lime juice or dijon mustard
• Beans – add more variety with black beans, wax beans, cannellini beans, or lima beans
• Veggies – mix in chopped bell pepper, artichoke hearts, or jalapeno for more color and flavor
• Make it a meal – chicken, ham, or cooked pasta will easily take this from a side to a main course

4.50 from 2 votes

Three Bean Salad

By: Jen CIncyshopper

3 bean salad combines beans and veggies with a tangy dressing. Make this recipe today as a side dish for dinner or to share at a potluck.

Prep: 10 minutes mins

Cook: 1 minute min

Servings: 8 Servings

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Ingredients 

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• ▢ 2 cup blanched Green Beans or frozen Green Beans thawed
• ▢ 1/3 cup Apple Cider Vinegar
• ▢ 1 tbsp Sugar
• ▢ 1/2 cup Olive Oil
• ▢ 1/2 tsp Celery Seed
• ▢ 15 oz can Kidney Beans, drained
• ▢ 15 oz can Garbanzo Beans, drained
• ▢ 1 stalk Celery, sliced
• ▢ 1/4 large Red Onion, diced

Instructions 

• Whisk together olive oil, vinegar, sugar and celery seed until blended. Set aside.
• Combine remaining ingredients in a large bowl.
• Pour dressing over other ingredients and toss to coat.

Nutrition

Calories: 228kcal, Carbohydrates: 19g, Protein: 6g, Fat: 15g, Saturated Fat: 2g, Sodium: 287mg, Potassium: 285mg, Fiber: 6g, Sugar: 4g, Vitamin A: 198IU, Vitamin C: 4mg, Calcium: 46mg, Iron: 2mg

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