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Three Bean Salad
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Three Bean Salad Recipe

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 do you make three bean salad, how to make three bean salad, recipe for three bean salad, recipe three bean salad, three bean salad recipe, what's in three bean salad
Prep Time 10 minutes
Cook Time 3 minutes
Servings 6 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
  • ⅓ 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.
  • 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

Calories: 133kcal | Carbohydrates: 12g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 7mg | Potassium: 133mg | Fiber: 2g | Sugar: 10g | Vitamin A: 698IU | Vitamin C: 12mg | Calcium: 32mg | Iron: 1mg