Three Bean Salad

5 from 8 votes

A quick and healthy three bean salad with tangy dressing, plant-based protein, and fiber-packed beans. Great for meal prep, picnics, or backyard BBQs.

Prep Time10

Marinate20

Total Time30

Course: Side Dish

Cuisine: American

Keyword: classic three bean salad, three bean salad recipe

Servings: Servings

Author: Alyssa Rivers

Ingredients

1 (12-ounce) bag frozen cut green beans thawed
1 (16-ounce) canned dark kidney beans drained
1 (16-ounce) canned garbanzo beans drained
½ medium diced red onion
⅓ cup white wine vinegar
2 tablespoons apple cider vinegar
2 tablespoons granulated sugar
2 tablespoons olive oil
salt and pepper to taste

Instructions

In a colander, drain and rinse 1 (16-ounce) canned dark kidney beans and 1 (16-ounce) canned garbanzo beans in cold water. Transfer the drained beans to a large bowl. Add 1 (12-ounce) bag frozen cut green beans and ½ medium diced red onion.
In a small bowl, whisk ⅓ cup white wine vinegar, 2 tablespoons apple cider vinegar, 2 tablespoons granulated sugar, and 2 tablespoons olive oil.
Pour the dressing over the bean mixture and toss until coated. Season with salt and pepper to taste. Cover and refrigerate for 20 minutes before serving to let the beans marinate in the dressing.

Video

Notes

Storage: Store in an airtight container in the fridge for 4–5 days. It’s even better made ahead, just give it a good stir before serving to redistribute the dressing.

Nutrition

QR code

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