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)

How to Make Three Bean Salad w/Fresh Garbanzo Beans


  1. 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.
  2. 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.
  3. Cover and marinate at least 4 hours but preferably 6-8 hours is ideal.

Printable Recipe Card

About Three Bean Salad w/Fresh Garbanzo Beans

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

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