Classic Three Bean Salad Recipe

This is a super simple three bean salad recipe that uses canned beans for convenience and a tangy homemade dressing for tons of puckery flavor.

Course Salad, Side Dish

Cuisine American

Keyword three bean salad

Prep Time 10

Chill Time 2

Total Time 2 10

Servings

Calories 189kcal

Ingredients

Salad

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
½ small sweet yellow onion

Dressing

⅔ cup white wine vinegar
⅓ cup apple cider vinegar
⅓ cup granulated sugar
¼ cup canola oil
½ teaspoon kosher salt

Instructions

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.

Notes

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.

Nutrition