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A vibrant bowl of fresh three bean salad with a light dressing.

Proven way to grow Three Bean Salad

This classic three-bean salad is a refreshing and easy-to-make dish, perfect for picnics or as a side. It combines a medley of beans with crisp vegetables in a tangy dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Salad Ingredients
  • 15 ounces Green beans canned or fresh (cooked)
  • 15 ounces Kidney beans canned
  • 15 ounces Garbanzo beans (chickpeas) canned
  • 1/2 Red onion thinly sliced
  • 1/2 Green bell pepper diced
Dressing
  • 1/4 cup Apple cider vinegar
  • 2 tablespoons Olive oil
  • 2 tablespoons Granulated sugar
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper

Equipment

  • Large mixing bowl
  • Small whisking bowl
  • Whisk
  • Can opener
  • Cutting board
  • Knife
  • Measuring cups and spoons

Method
 

Preparation
  1. Drain and rinse all canned beans thoroughly, then combine them in a large mixing bowl.
  2. Add the thinly sliced red onion and diced green bell pepper to the bean mixture.
  3. In a separate small bowl, whisk together apple cider vinegar, olive oil, granulated sugar, salt, and black pepper to create the dressing.
  4. Pour the prepared dressing over the beans and vegetables, then toss gently to ensure everything is evenly coated.
  5. Cover the bowl and refrigerate the salad for at least 2 hours to allow the flavors to meld, or preferably overnight, before serving.

Notes

For best flavor, prepare the salad a day in advance and let it chill in the refrigerator overnight. This allows the dressing to fully marinate the beans and vegetables.