Easy Three Bean Salad

a white dish with kidney beans, garbanzo beans, and green beans in an italian dressing

This Three Bean Salad is the best BBQ side dish or summer salad for any potluck! It’s made with simple pantry ingredients (green beans, garbanzo beans, kidney beans) and is even better as a make-ahead salad! You’ll only need about 10 minutes to make this salad!

Course Salad, Side Dish

Cuisine American

Prep Time 10

Total Time 10

Servings servings

Calories 265kcal

Author Amy

Ingredients

15 ounce can garbanzo beans
15 ounce can kidney beans
15 ounce can green beans
1/2 cup onions diced
1/3 cup canola oil
1/2 cup white vinegar
2/3 cup sugar
1 tsp salt
1/2 tsp pepper
1 tsp celery seeds
1 TBSP fresh parsley optional

Instructions

Whisk oil, vinegar, sugar, salt, pepper, and celery seeds together.
Add fresh herbs and onions.
Drain and rinse beans. Add to a big bowl.
Pour dressing over the beans, and toss.
Refrigerate salad overnight or for at least four hours.

Notes

Keeping salad: Keep the bean salad in the refrigerator in a sealed container or covered with plastic wrap.

How will bean salad keep: 3-5 days in the fridge

To make 4 bean salad: Add a can of drained and rinsed wax beans.

To make 5 bean salad: Add drained and rinsed wax beans, black beans, and one other can of beans of your choice. Double the dressing part of the recipe.

Substitute beans: If you don't like one of the kinds of beans you can substitute for another type of canned beans. Using mixed beans makes the salad interesting and pretty!

Honey or sugar: You may substitute equal amounts of honey instead of adding sugar if you want a salad without refined sugar.

Herbs: The herbs are optional. Dried herbs may also be used instead of fresh herbs. Reduce the amounts by half.

Nutrition