Three Bean Salad

This easy classic salad is perfect for summer gatherings. It's fast to make, can be made ahead and is full of sweet-tangy flavors.

Course Salad

Cuisine American

Prep Time 10

Total Time 10

Servings total yield aproximately 6 cups

Calories 109kcal

Author Toni Dash

Ingredients

Salad

1 15-ounce can Cannellini beans drained and rinsed
1 15-ounce can Kidney beans drained and rinsed
1 15-ounce can Garbanzo beans drained and rinsed
1/2 cup chopped Red onion
1 cup chopped Celery
1/4 cup chopped fresh Italian parsley
2 teaspoons Italian seasoning

Dressing

1/4 cup Apple cider vinegar
1/4 cup Olive oil
2 tablespoons Granulated sugar
1 teaspoon Salt
1/2 teaspoon ground Black Pepper

Instructions

Combine the salad ingredients in a large bowl: beans, onion, celery, parsley and Italian seasoning.
In a small bowl whisk together the dressing ingredients: apple cider vinegar, olive oil, sugar, salt and pepper.
Pour the dressing over the salad and mix together to coat the salad ingredients fully.
The salad can be served immediately or refrigerated to allow the dressing to soak into the ingredients.
Best flavor when served at room temperature or only slightly chilled. Allow to warm at room temperature before serving if it has been chilled.

Notes

Make it ahead!

The salad can be made ahead and the flavors will improve with the dressing soaking into the salad ingredients.

Variations + Substitutions

Substitute Green Beans and Wax Beans. Keep the kidney beans and add canned (drained) green beans and wax beans. Substitute 15 ounces cans.

Using fresh cooked green beans. For the version above, fresh green beans can also be used. Trim the beans and steam or boil them for a few minutes (literally 2 or 3). Add them to an ice bath to stop the cooking and keep some crunch.

Swap in distilled white vinegar or red wine vinegar. It has a stronger vinegar flavor than apple cider vinegar. If you like more tang, try this!

Use a different oil. Olive oil is a favorite but regular vegetable oil or any other neutral flavored oil can be substituted.

Add chopped green bell pepper. Actually ANY color bell pepper will additional color, flavor and crunchy texture.

Don't want to use sugar? Add some honey or agave nectar. The dressing needs a bit of sweetness to offset the vinegar. If you love the flavor of pickled foods you can try leaving it out all together.

Swap cilantro for the parsley. For a different flavor profile try this change up.

Swap carrots for the celery. Give some bright orange color and some sweetness along with the crunch.

Storing it

Store in an airtight container in the refrigerator for up to 5 days.

Nutrition