Easy Three Bean Salad: Your Ultimate Summer Side! - Recipes By Tyla

Size Normal Large Huge

Layout Stack Side by side

Times

Notes

Nutrition

Recipe Card

Pin it Print it

Easy Three Bean Salad: Your Ultimate Summer Side!

Make this classic three bean salad recipe in just 15 minutes! Perfect summer side dish with kidney beans, green beans, and garbanzo beans in tangy vinaigrette dressing.

| By Tyla

Prep

15 min

Cook

N/A

Total

15 min

Servings

8 servings

Ingredients

1 (15-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can garbanzo beans (chickpeas), rinsed and drained
1 (15-ounce) can cut green beans, drained
½ cup red onion, finely diced
½ cup celery, finely diced
¼ cup fresh parsley, chopped
⅓ cup apple cider vinegar
¼ cup granulated sugar
2 tablespoons olive oil
1 teaspoon Dijon mustard (optional)
½ teaspoon salt
¼ teaspoon black pepper

Instructions

1

Thoroughly rinse and drain kidney beans and garbanzo beans. Drain canned cut green beans.
2

Finely dice red onion and celery. Chop fresh parsley.
3

In a small bowl, whisk together apple cider vinegar, sugar, olive oil, Dijon mustard (if using), salt, and pepper until sugar dissolves.
4

Place all beans, onion, celery, and parsley in a large bowl. Pour dressing over and toss to coat evenly.
5

Cover and refrigerate for at least 1 hour (4 hours recommended, overnight for best flavor).
6

Give salad a final stir before serving. Enjoy chilled.

Notes

Tips for Success

Vibrant, refreshing, and incredibly simple to whip up
Packed with fiber and plant-based protein
Perfect make-ahead dish that gets better with time
Versatile pairing for grilled meats and picnics
Classic sweet-and-sour vinaigrette flavor profile

Common Mistakes to Avoid

Can become watery if beans are not drained thoroughly
Onion flavor can be too strong if not properly prepared
Requires chilling time for best flavor development
Texture can suffer if frozen and thawed
Sugar content may be high for some dietary preferences

Nutrition (per serving)

180-200 kcal

Calories