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The Best Three Bean Salad You Will Ever Make

Close-up of a vibrant bean salad featuring green beans, kidney beans, and chickpeas, mixed with red onion.
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This Three Bean Salad offers a protein-packed, refreshing side dish perfect for potlucks, picnics, or quick weeknight dinners. It uses pantry staples and features a zesty dressing that balances sweet and tangy flavors.

Ingredients

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  • 1 (15 ounce) can green beans, drained and rinsed
  • 1 (15 ounce) can kidney beans, drained and rinsed
  • 1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
  • 1/2 cup chopped red onion
  • 1/2 cup chopped celery
  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Combine the drained green beans, kidney beans, and garbanzo beans in a large mixing bowl.
  2. Add the chopped red onion and celery to the bowl.
  3. In a separate small bowl, whisk together the olive oil, apple cider vinegar, sugar, salt, and pepper until the sugar is dissolved. This creates your zesty bean salad dressing.
  4. Pour the dressing over the bean and vegetable mixture.
  5. Toss gently until all ingredients are evenly coated.
  6. Cover the bowl and refrigerate for at least 2 hours before serving. This allows the flavors to meld, making it a great make ahead salad.
  7. Stir well before serving as a potluck side dish or quick lunch salad.

Notes

  • For the best flavor, prepare this salad several hours ahead of time or the day before you plan to serve it.
  • If you prefer a less sweet dressing, reduce the sugar to 2 tablespoons.
  • This recipe is a high protein vegetarian option that keeps well in the refrigerator for up to five days for meal prep.

Nutrition

Find it online: https://daisyrecipe.com/best-bean-salad-three-bean-salad-recipe/