Three Bean Salad

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5 from 1 vote
Three bean salad is one of those quintessential American summer picnic foods. It’s comforting, protein-rich, and easy to put together quickly with pantry ingredients.
Prep Time10 mins
Total Time10 mins
Course: Breakfast, Salad
Cuisine: American
Keyword: bean, salad, three
Servings: 6 servings
(approx.)

Ingredients

For the salad:

  • 1 15-ounce can cannellini beans, rinsed and drained
  • 1 15-ounce can kidney beans, rinsed and drained
  • 1 15-ounce can garbanzo beans, rinsed and drained
  • 1/2 red onion finely chopped (about 3/4 cup), soaked in water to take the edge off the onion
  • 2 celery stalks finely chopped (about 1 cup)
  • 1 cup loosely packed fresh, finely chopped flat-leaf parsley
  • 1 teaspoon finely chopped rosemary

For the dressing:

  • 1/3 cup apple cider vinegar
  • 1/4 cup granulated sugar more or less to taste
  • 3 tablespoons extra virgin olive oil
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper

Instructions

  • In a large bowl, mix the 3 different types of beans, the celery, onion (drained of soaking water), parsley, and rosemary.
  • In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat.
  • Transfer the salad to the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing. Let come to close to room temperature to serve.

Notes

Prep the onion first. Soak the chopped onion in a small bowl of water to take the edge off the onion while you prep the other ingredients.