Keep it simple with a timeless recipe for Classic Three-Bean Salad that’s a protein-packed and fiber-rich side dish for all seasons.
I’m always on the hunt for ways to dress up pantry staples like a good ol’ can of beans. Spruce them up with a fresh veggie or two, whip up a quick-fix dressing and ordinary beans become extraordinary!
I’ve taken a trio of my go-to canned beans and transformed them into Classic Three-Bean Salad. It’s a simple, refreshing and protein-filled side dish that works wonders alongside every entrée imaginable.
Going beyond its super powers as the ultimate side dish, I also scoop it atop my chopped salads or simple mixed greens for big flavor in every bite.
Classic three-bean salad has been around for decades (centuries?). My grandmother made a version starring a similar vinegar-based dressing, and my mom shared this recreation with me.
I’ve tweaked it a bit, subbing out the vegetable oil for olive oil in a bid to squeeze in some healthy fats.
The great news is that you really can’t go wrong with using this recipe as a template. Grab any varieties of the below ingredients for a flavor win:
- Canned beans
- Fresh veggies
- Vinegar
- Oil
- Sugar
Prefer white beans? Toss ’em in! Not a fan of green peppers? Leave ’em out! Dislike red onions? Try milder, sweeter yellow onions!
My biggest tip when it comes to three-bean salad: The longer it marinates, the better the flavor will be. So don’t hesitate to let this big bowl-o-beans go for a longer-than-average soak in the fridge before digging in.
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Classic Three-Bean Salad
-
1
(14.5-oz.)
can cut green beans, rinsed and drained -
1
(14.5-oz.)
can kidney beans, rinsed and drained -
1
(14.5-oz.)
can garbanzo beans, rinsed and drained -
1/2
cup
diced red onion -
1
medium
green pepper, diced -
1/3
cup
olive oil -
1/3
cup
apple cider vinegar -
1/3
cup
granulated sugar
In a large bowl, combine the green beans, kidney beans, garbanzo beans, red onion and bell pepper.
In a small saucepan set over medium heat, whisk together the olive oil, apple cider vinegar, sugar, 1 teaspoon kosher salt and 1/2 teaspoon pepper until the sugar is dissolved.
Cook the mixture for 2 minutes then pour it over the bean mixture and thoroughly toss to combine.
Serve immediately or refrigerate, covered, until ready to serve. (See Kelly’s Notes.)
Kelly’s Notes:
This salad really is best if you let it marinate for at least 6 hours or overnight, so don’t hesitate to make it a day in advance.
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