This classic Three Bean Salad brings green beans, garbanzo beans, and kidney beans together in a sweetened oil and vinegar dressing seasoned with fresh parsley and rosemary. Enjoy this tasty side dish with grilled burgers, chicken, ribs, or pork tenderloin.
Prepare this salad up to 3 days in advance and let the flavor of the oil and vinegar dressing marinate the beans. This is a great dish for potlucks, picnics, reunions, and pool parties because it is so incredibly quick and easy to make and it holds up incredibly well.
How to make Three Bean Salad
First bring a large pot of water to boil. Add the green beans cooking for 2-3 minutes. Then plunge the green beans into a bowl of ice water to stop the cooking process. Drain them well and pat them with paper towels to dry.
Then whisk the vinegar and sugar together. Slowly drizzle in the olive oil while whisking. Season with kosher salt and fresh ground black pepper to taste.
Now in a large bowl combine the green beans, garbanzo beans, kidney beans, red onions, and celery. Add the vinegar and oil dressing and toss to coat. Cover and chill for 2-3 hours. Add the fresh parsley and rosemary and toss to coat. For best results serve the dish shortly after adding the fresh herbs.
Recipe tips for Three Bean Salad
- Do not cook the green beans more than 3 minutes before plunging them into ice water. You want them to have that bright green color and be tender crisp.
- Alternatively you can put all the ingredients for the dressing in a mason jar with a tight lid and shake well to combine.
- Drain the liquid and rinse the canned beans to remove the excess salt.
- Chop the red onion fairly fine.
- There are several types of beans you can substitute like wax beans, cannellini beans, lima beans, pinto beans.
- You can substitute drained canned green beans but I strongly recommend fresh ones. Canned green beans are too salty and they have that been in a can too long texture.
- This salad can be prepared up to 3 days in advance however do not add the fresh herbs until you are ready to serve. Store in an airtight container in the refrigerator until ready to serve.
- Store leftovers in an airtight container in the fridge for up to 5 days.
How to blanch green beans
Start by bringing a large pot of water to boil. Then add the green beans and cook for 2-3 minutes depending on the thickness of your beans. Using a large skimmer spoon or large slotted spoon quickly move the green beans to an ice bath to stop the cooking process. Once fully cooled drain them well and dry them if using in a recipe with oil.
More salad recipes to try!
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Three Bean Salad
This quick and easy classic three bean salad tossed with a sweet oil and vinegar dressing and fresh herbs is the perfect summer side salad for all your favorite grilled recipes.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Total Time: 13 minutes
- Yield: 6 servings
- Category: side dish/salad
- Method: stovetop
- Cuisine: American
Ingredients
Dressing
- ⅓ cup apple cider vinegar
- ¼ cup granulated sugar
- ¼ cup olive oil
- Kosher salt and black pepper to taste
Salad
- 2 cups fresh green beans cut into 1 inch segments
- 1 (15-ounce) can garbanzo beans drained and rinsed
- 1 (15-ounce) can kidney beans drained and rinsed
- 1/3 red onion finely chopped (or sweet yellow onion)
- 1 rib celery chopped
- ½ cup chopped fresh parsley
- 2 tablespoons chopped fresh rosemary
Instructions
- Bring a large pot of water to boil. Add the green beans cooking for 2-3 minutes. Then plunge the green beans into a bowl of ice water to stop the cooking process. Drain them well and pat dry with paper towels.
- Whisk the vinegar and sugar together. Slowly drizzle in the olive oil while whisking. Season with kosher salt and fresh ground black pepper to taste.
- In a large bowl combine the green beans, garbanzo beans, kidney beans, red onions, and celery. Pour the dressing and toss to coat. Cover and chill for 2-3 hours.
- Add the fresh parsley and rosemary and toss to coat. For best results serve the dish shortly after adding the fresh herbs.
Notes
- Do not cook the green beans more than 3 minutes before plunging them into ice water. You want them to have that bright green color and be tender crisp.
- Alternatively you can put all the ingredients for the dressing in a mason jar with a tight lid and shake well to combine.
- Drain the liquid and rinse the canned beans to remove the excess salt.
- Chop the red onion fairly fine.
- There are several types of beans you can substitute like wax beans, cannellini beans, lima beans, pinto beans.
- You can substitute drained canned green beans but I strongly recommend fresh ones. Canned green beans are too salty and they have that been in a can too long texture.
- This salad can be prepared up to 3 days in advance however do not add the fresh herbs until you are ready to serve. Store in an airtight container in the refrigerator until ready to serve.
- Store leftovers in an airtight container in the fridge for up to 5 days.
Keywords: how to make three bean salad, what’s in three bean salad, three bean salad recipe
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Sue LaPointe
I love this recipe but was wondering is there a way to can this. I have an abundance of wax and green beans I would like to take advantage of and it would be great if I could just grab a jar from the shelf in the winter.
★★★★★
Beth Pierce
To tell you the truth I am not sure as I know certain factor must be present for canning. Maybe one of the readers will know.
Sandra
This is such an amazing salad! So refreshing and flavorful!
★★★★★
Beth Pierce
Thanks Sandra! So glad that you liked it!
Beti
Oh my, this was so easy and delicious!! It went great with some pork ribs that I barbecued. The whole family loved the meal.
★★★★★
katerina
I Love this! Its such a healthy and delicious meal especially made with fresh green beans!
★★★★★
Tayler Ross
I love bean salads, and this one was delicious and easy! I agree I like it with fresh green beans not canned. I can’t wait to make it again this weekend!
★★★★★
Shadi Hasanzadenemati
I was looking for a recipe like this, thank you for sharing! I can’t wait to try it soon!
★★★★★
Beth Pierce
Thanks Shadi! Enjoy!
Gloria
Perfect for backyard bbq parties and picnics all summer long. We need lots of salads for summer eating. The classic never disappoints.
★★★★★
Gina
This is the perfect side dish for any BBQ. Not only is it easy to make but also so tasty. Love making this!
★★★★★
Beth Pierce
Thanks Gina!!
Erin
This was incredibly delicious! This was a great addition to our meal!
Catalina
Oh my goodness! This was the perfect side dish for our grilled chicken! I am going to make it next week with grilled baby back ribs!
★★★★★
Amanda
This looks like the perfect side dish for those summer meals!