Classic Three Bean Salad

I make this salad as part of my meal planning and eat it through the week. Stored in an airtight container or mason jar, the salad will keep in the refrigerator for at least a week if not more.
Prep Time 10 minutes
Total Time 10 minutes


  • 1 15- ounce can green beans
  • 1 15- ounce can kidney beans
  • 1 15- ounce can wax beans
  • 1 15- ounce can garbanzo beans or chickpeas
  • 1/2 small sweet yellow onion
  • 2/3 cup white wine vinegar
  • 1/3 cup apple cider vinegar
  • 1/3 cup granulated sugar
  • 1/4 cup canola oil
  • 1/2 teaspoon kosher salt


  1. Drain each can of beans in a strainer and rinse with cool water and shake gently to drain then add to a mixing bowl. Thinly slice the yellow onion and add to the bowl. Whisk the vinegars and sugar in a small bowl with the canola oil and kosher salt. Pour over the beans and onion and toss lightly. Refrigerate for 2 hours or overnight and serve chilled or at room temperature. The salad will keep in the refrigerator at least one week or more.