Three Bean Salad Recipe
This three bean salad recipe is simple, affordable and delicious! Green beans, red kidney beans and garbanzo beans are combined with a sweet and tangy dressing.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
- ⅓ cup Apple Cider Vinegar
- ¼ cup Extra Virgin Olive Oil
- 2 tablespoons Sugar
- ¼ teaspoon Salt
- ¼ teaspoon Black Pepper
- ⅛ teaspoon Garlic Powder
- 16 ounce can Red Kidney Beans rinsed and drained
- 16 ounce can Garbanzo Beans chickpeas, rinsed and drained
- 10 ounce package Frozen Cut Green Beans cooked to the lowest recommended time on package
- 2 tablespoons Onions sliced paper thin
- 2 tablespoons Parsley chopped
Cook the green beans following the package directions and use the lowest recommended time. As soon as the beans are done, add them to a strainer, drain and rinse them under cold water to stop the cooking.
Make the dressing
Add the apple cider vinegar, olive oil, sugar, salt, pepper and garlic powder to a small jar or bowl. Shake the jar to combine, or whisk until combined. Refrigerate the dressing while you finish the salad to allow the flavors to come together. Just make sure to give it a good shake or stir before adding.
Finish the three bean salad
Add the red beans, garbanzos, green beans, sliced onions and parsley to a large bowl.
Add the dressing to the bean salad.
Gently toss and stir the ingredients with a rubber spatula until it’s all combined and coated. Take care not to tear the beans.
Cover and refrigerate the bean salad for 2 hours, up to overnight.
Stir and toss well before serving.
Calories: 242kcal | Carbohydrates: 29g | Protein: 9g | Fat: 11g | Saturated Fat: 1g | Sodium: 505mg | Potassium: 422mg | Fiber: 9g | Sugar: 7g | Vitamin A: 450IU | Vitamin C: 8mg | Calcium: 68mg | Iron: 2mg