Three Bean Salad w/Fresh Garbanzo Beans



From and minor alterations. Fresh green garbanzos are not as nutty tasting as mature beige garbanzo beans. They have a mild flavor, faintly reminiscent of young green peas. Fresh green garbanzos can be eaten raw, too.

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Yield: 3 1/2 cups


15 Min


Stove Top


8 oz
green (fresh) garbanzo beans, shellled
8 oz
black beans or frozen/fresh green beans ( i replaced black beans with equivalent amount of frozen green beans, lightly steamed with the green garbanzos, rinsed and drained then sliced into 2" pieces)
8 oz
kidney beans (rinsed and drained)
1/2 medium
red onion, peeled and sliced thinly (i substituted with 1 large shallot)
1 stalk(s)
celery with leaves, thinly sliced and leaves minced (my addition and optional)
2 Tbsp
white sugar
1/4 c
champagne vinegar
2 Tbsp
extra virgin olive oil
black pepper
1/4 tsp
celery seed
salt, to taste (be careful how much table salt you add if you're using celery salt)

Directions Step-By-Step

Lightly steam the fresh green garbanzos for approximately 8 minutes (they should still be bright green so don't overcook). Immediately drain and rinse in cool water, drain again.
Combine all the beans in a non-reactive serving bowl along with onion, (celery), sugar, vinegar, olive oil, salt and pepper to taste and celery seed or celery salt.
Cover and marinate at least 4 hours but preferably 6-8 hours is ideal.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Beans/Legumes
Regional Style: American
Dietary Needs: Vegan
Other Tag: Quick & Easy