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Horizontal image of a large white serving bowl with a bean salad.

Homemade Three Bean Salad

  • Author: Meghan Yager
  • Total Time: 3 hours, 15 minutes
  • Yield: 4 servings 1x


Three bean salad is a classic recipe that will totally blow you away. A sweet and tangy dressing is the ideal pairing with whatever you cook up this summer.


  • 2 cups green beans, or a combination of green and wax beans, ends trimmed and cut into thirds
  • 1 15.5-oz can red kidney beans, drained
  • 1 15.5-oz can garbanzo beans, drained
  • 1 medium red onion, chopped (about ½ cup)
  • 3/4 cup granulated sugar
  • 1/2 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper


  1. Bring a pot of water to a boil over medium-high heat. Once boiling, add green beans and cook until tender, about 2-3 minutes.
  2. Remove from heat and drain. Add green beans to a bowl filled with ice water to stop the cooking process. Let rest for a few minutes.
  3. Drain the beans and add to a large bowl.
  4. Drain canned beans and rinse with cold water. Add them to the bowl along with the onion. Set aside.
  5. In a small bowl, whisk together sugar, oil, vinegar, salt, and pepper until combined.
  6. Pour dressing mixture over bean mixture. Toss to coat evenly.
  7. Chill at least 3 hours before serving.
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Side Dish
  • Method: Blanching
  • Cuisine: Vegetarian

Keywords: three bean salad, green beans, kidney, garbanzo, chickpea, side dish