three bean salad

a recipe by
Beth Pierce
Old Monroe, MO

This classic Three Bean Salad brings green beans, garbanzo beans, and kidney beans together in a sweetened oil and vinegar dressing seasoned with fresh parsley and rosemary. Enjoy this tasty side dish with grilled burgers, chicken, ribs, or pork tenderloin.

serves 6
prep time 10 Min
cook time 3 Min
method Stove Top

Ingredients For three bean salad

  • DRESSING
  • 1/3 c
    apple cider vinegar
  • ¼ c
    cup granulated sugar
  • 1/4 c
    olive oil
  • kosher salt and black pepper to taste
  • SALAD
  • 2 c
    fresh green beans cut into 1 inch segments
  • 1
    (15-ounce) can garbanzo beans drained and rinsed
  • 1
    (15-ounce) can kidney beans drained and rinsed
  • 1/3
    red onion finely chopped (or sweet yellow onion)
  • 1
    rib celery chopped
  • ½ c
    chopped fresh parsley
  • 2 Tbsp
    chopped fresh rosemary

How To Make three bean salad

  • 1
    Bring a large pot of water to boil. Add the green beans cooking for 2-3 minutes. Then plunge the green beans into a bowl of ice water to stop the cooking process. Drain them well and pat dry with paper towels.
  • 2
    Whisk the vinegar and sugar together. Slowly drizzle in the olive oil while whisking. Season with kosher salt and fresh ground black pepper to taste.
  • 3
    In a large bowl combine the green beans, garbanzo beans, kidney beans, red onions, and celery. Pour the dressing and toss to coat. Cover and chill for 2-3 hours.
  • 4
    Add the fresh parsley and rosemary and toss to coat. For best results serve the dish shortly after adding the fresh herbs.
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