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I’ve been adding fiber into my meals, and this three bean salad makes it way too easy. It’s packed with fiber, and still tastes like a treat! It’s tangy, a little sweet, and even better the next day.
What Makes This Bean Salad So Worth Making
- Classic with a fresh twist. My version keeps all the nostalgic flavor you remember from backyard cookouts, but skips the overly sweet, soggy vibe.
- Gut health gold. With a mix of fiber-rich beans and a light, tangy dressing, this salad helps keep you feeling full with enough energy to tackle the day!
- Meal prep magic. Takes 10 minutes to make, tastes even better the next day, and goes with everything. One batch = easy lunches all week.
A Reader’s Review
Quick and easy for my family and they all love it.
Ingredients Needed
- Green Beans: I updated this recipe to use frozen green beans, and I love it so much! Frozen beans are still convenient to use, and the green color is more vibrant. Feel free to use canned green beans if you prefer.
- Use Other Veggies: If you find the flavor of red onion to be overpowering, try using chopped celery or red bell peppers instead!
- Add Herbs: Fresh herbs are the best way to add a delicious pop of flavor to your salad! Try adding a dash of Italian seasoning, chopped fresh parsley, basil, or mint!
How to Make Green Bean Salad
Making this three bean salad recipe is as easy as it gets! It mixes up in minutes and is great for making ahead. I actually recommend it because this way, the flavors have more time to meld!
- Drain and Rinse: In a colander, drain and rinse the canned dark kidney beans and canned garbanzo beans in cold water. Transfer the drained beans to a large bowl. Add the thawed cut green beans and ½ medium diced red onion.
- Whisk: In a small bowl, whisk white wine vinegar, apple cider vinegar, granulated sugar, and olive oil.
- Combine: 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.
Storing Leftover Three Bean Salad
- In the Refrigerator: Store in an airtight container for 4-5 days.
- Make Ahead: This is a great side dish to make ahead because it gets even better as the flavors marinate. Store in the fridge until you’re ready to enjoy. Give it a good stir to redistribute the dressing before serving again!
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Three Bean Salad
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Nostalgic Summer Salads
This three bean salad is an easy and flavorful salad you’ll love bringing to all of your potlucks this summer. A few more recipes to try out are Greek orzo salad, black bean and corn salad, and Mediterranean quinoa salad! Here are a few more ideas!
Thanks for sharing.
I’m just checking to see how many servings it actually makes. It’s listed as four but there’s no way that could be possible at 96 calories each. Is it 12 servings?
That is correct! The software I use to create the recipe card calculates the calories per serving according to the ingredients I add based on the servings I provide.
Quick and easy for my family and they all love it.
I added a can of wax beans to the three listed & doubled the dressing, perfect! I love having this to add to the side of my green salad with cottage cheese for dinner, reminds me of trips to restaurant salad bar!
I tried it and my family loves it
When my children come home they always asking me to make it
So thanks for the help
Really simple but flavorful recipe – I took it to a potluck and it got devoured. I made a double batch and appreciated being able to select 2X to get the correct amounts. I subbed out 1/2 cup of minced garlic instead of onion (since raw onion doesn’t agree with me) and it worked well. Other than that I followed the recipe exactly. I did have to add at least a tsp each of sea salt and fresh ground pepper to bring out the flavors. I love that it is vegan and will make this again and again!
Delicious! I like that it doesn’t gel in the fridge. Tangy and sweet. ?
great classic, another one of those that I’d missed without realizing it until I saw this recipe, so thank you for the reminder and recipe