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A vibrant bowl of fresh three bean salad with green beans, kidney beans, and garbanzo beans.

Proven way to grow Three Bean Salad

This recipe provides a simple and delicious way to prepare a classic three-bean salad, perfect as a side dish or light meal. It combines various beans with a tangy dressing for a refreshing flavor.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 1 can green beans, trimmed and cut into 1-inch pieces
  • 1 can wax beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 0.5 medium red onion, thinly sliced
  • 2 celery stalks, thinly sliced
Dressing
  • 0.25 cup apple cider vinegar
  • 2 tablespoons granulated sugar
  • 2 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper

Equipment

  • Large bowl
  • Small bowl
  • Whisk

Method
 

Preparation
  1. In a large bowl, combine the drained green beans, wax beans, kidney beans, sliced red onion, and sliced celery.
  2. In a separate small bowl, whisk together the apple cider vinegar, granulated sugar, olive oil, Dijon mustard, salt, and black pepper until well combined.
Combine and Serve
  1. Pour the dressing over the bean mixture and toss gently to ensure all ingredients are evenly coated.
  2. Cover the bowl and refrigerate the salad for at least 30 minutes before serving, allowing the flavors to meld.

Notes

For best flavor, prepare the salad a few hours in advance and allow it to chill thoroughly in the refrigerator. You can also add other vegetables like bell peppers or corn for extra color and texture.