Three Bean Salad


Three Bean Salad

NOTE: 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.
Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Servings 6 Servings
Calories 280 kcal


For The Salad

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

For Dressing

  • 1/3 Cup apple cider vinegar
  • 1/4 Cup granulated sugar (more or less to taste)
  • 3 Tbsp extra virgin olive oil
  • 1.5 Tsp salt
  • 1/4 Tsp black pepper


1. Make the salad:

In a large bowl, mix the 3 different types of beans, the celery, onion (drained of soaking water), parsley, and rosemary.
Three bean salad recipe combine the beans and veggies

2. Make the dressing:

In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat.

3. Chill and serve:

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.

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