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.

Course side dish/salad

Cuisine American

Keyword how to make three bean salad, three bean salad recipe, what's in three bean salad

Prep Time 10

Cook Time 3

Servings servings

Calories 133kcal

Author Beth Pierce

Ingredients

Dressing
⅓ cup apple cider vinegar
¼ cup granulated sugar
¼ cup extra virgin 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 a 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 for 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 it well to combine.
Drain the liquid and rinse the canned beans to remove the excess salt.
Chop the red onion finely.
There are several types of beans you can substitute, like wax beans, cannellini beans, lima beans, and pinto beans.
You can substitute drained canned green beans, but I strongly recommend fresh ones. Canned green beans are too salty, and they have been in a can for too long for good 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.

Nutrition