Three Bean Salad

This three bean salad is a bright, tangy, and refreshing dish that brings together beans, crisp green beans, and a flavorful dressing. I love how simple it is to make and how well it works as a side dish for picnics, barbecues, or even as a quick meal on its own.

Why You’ll Love This Recipe

I enjoy this recipe because it’s both healthy and satisfying. The mix of kidney beans, garbanzo beans, and green beans gives it a nice balance of textures, while the apple cider vinegar dressing adds the perfect tangy-sweet flavor. It’s also make-ahead friendly, which I love because the flavors deepen the longer it chills.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢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 pepper

Directions

1. I start by bringing a pot of salted water to a boil and blanching the green beans for 3–4 minutes until just tender but still crisp. I then drain them and rinse with cold water to stop the cooking.
2. In a large bowl, I combine the kidney beans, garbanzo beans, green beans, red onion, and parsley.
3. In a separate small bowl, I whisk together the apple cider vinegar, sugar, olive oil, salt, and pepper until well combined.
4. I pour the dressing over the beans and toss everything gently to coat.
5. I cover the bowl and refrigerate for at least 2 hours before serving to let the flavors meld together.

Servings and Timing

This recipe makes about 6 servings. It takes me around 15 minutes to prepare, plus at least 2 hours of chilling time, so I usually allow about 2 hours and 15 minutes total.

Variations

Sometimes I add celery or bell peppers for extra crunch and flavor. I also like swapping parsley with fresh dill for a different herb note. If I want to reduce the sugar, I use honey or maple syrup as a natural sweetener. For a heartier version, I add cooked quinoa or couscous to turn it into a light meal.

Storage/Reheating

I store the salad in an airtight container in the refrigerator for up to 4 days. The flavors continue to improve as it sits. I don’t reheat this salad it’s meant to be enjoyed cold or at room temperature.

FAQs

Can I use canned green beans instead of fresh?

Yes, but I prefer fresh green beans for the best texture and color.

Can I make this salad ahead of time?

Yes, I often make it a day ahead since the flavors improve as it chills.

Can I use a different type of vinegar?

Yes, red wine vinegar or white wine vinegar both work well, though apple cider vinegar adds a nice fruity note.

How do I keep the onions from being too sharp?

I sometimes soak the sliced onions in cold water for 10 minutes before adding them to the salad.

Can I reduce the sugar?

Yes, I often cut the sugar in half or replace it with honey for a lighter option.

Can I add more beans?

Absolutely, I sometimes add black beans, cannellini beans, or edamame for extra variety.

How long does three bean salad last in the fridge?

It keeps well for up to 4 days, and the flavor deepens as it sits.

Can I serve this warm?

Traditionally, it’s served cold, but I’ve enjoyed it at room temperature right after mixing.

What goes well with three bean salad?

I like serving it with grilled meats, sandwiches, or as part of a picnic spread.

Can I freeze three bean salad?

I don’t recommend freezing since the beans and dressing lose their texture when thawed.

Conclusion

This three bean salad is one of my favorite side dishes to prepare because it’s simple, flavorful, and versatile. I love how the tangy dressing complements the beans and how easy it is to make ahead for gatherings. It’s always a reliable recipe to bring freshness and color to the table.

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