Three Bean Salad with Kidney, Green, and Garbanzo Beans is a timeless classic that’s fresh, tangy, and incredibly satisfying. This colorful salad brings together tender kidney beans, crisp green beans, and hearty garbanzo beans, all tossed in a bright, slightly sweet-and-tangy dressing. It’s a dish that has stood the test of time because it’s simple, nutritious, and bursting with flavor.
Perfect for picnics, potlucks, barbecues, or quick weekday meals, this salad is known for getting even better as it sits. The beans soak up the zesty dressing, creating deeper flavor with every hour. Light yet filling, it’s a wonderful make-ahead recipe that fits seamlessly into both casual and festive menus.
Why I Love This Recipe
I love this recipe because it’s incredibly easy, uses pantry staples, and always tastes better the next day. It’s refreshing, protein-packed, and versatile enough to serve as a side dish or a light meal. Plus, it’s naturally vegan and gluten-free, making it suitable for many diets.
Why This Is a Must-Try Dish
- Quick and easy to prepare
- High in plant-based protein and fiber
- Perfect for meal prep and gatherings
- Gets more flavorful over time
- Vegan, gluten-free, and budget-friendly
Preparation Time, Cooking Time & Servings
- Preparation Time: 15 minutes
- Cooking Time: 5 minutes (for blanching green beans, optional)
- Total Time: 20 minutes
- Servings: 6
Nutritional Information
- Calories: 220–250 kcal
- Course: Salad / Side Dish
- Cuisine: American / Classic
Ingredients
For the Salad
- 1 cup cooked or canned kidney beans, drained and rinsed
- 1 cup cooked or canned garbanzo (chickpeas) beans, drained and rinsed
- 1½ cups green beans, trimmed and cut into bite-size pieces
- ½ cup red onion, thinly sliced
- ¼ cup fresh parsley, chopped (optional)
For the Dressing
- ¼ cup olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon sugar or honey (adjust to taste)
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and black pepper to taste
Cooking Directions
- Prepare green beans.
- Mix dressing ingredients.
- Combine beans, onion, and dressing.
- Chill and serve.
Step-by-Step Preparation Method
- Prepare the Green Beans:
Bring a small pot of salted water to a boil. Add green beans and blanch for 2–3 minutes until tender-crisp. Drain and immediately rinse with cold water to stop cooking. Set aside. - Prepare the Dressing:
In a small bowl or jar, whisk together olive oil, apple cider vinegar, sugar or honey, Dijon mustard, minced garlic, salt, and black pepper until well combined. - Combine the Beans:
In a large mixing bowl, add kidney beans, garbanzo beans, green beans, and sliced red onion. - Add Dressing:
Pour dressing over the bean mixture and toss gently until evenly coated. - Chill:
Cover and refrigerate for at least 1 hour to allow flavors to meld. - Garnish and Serve:
Sprinkle with chopped parsley before serving, if desired.
How to Serve
- Serve chilled or at room temperature.
- Perfect alongside grilled meats, sandwiches, or burgers.
- Enjoy as a light lunch on its own or over mixed greens.
Recipe Tips
- Rinse canned beans thoroughly to reduce sodium.
- Adjust sweetness and acidity to taste.
- Slice onions thinly to avoid overpowering flavor.
- Let the salad marinate for best results.
Variations
Mediterranean Three Bean Salad
Add cherry tomatoes, olives, feta cheese, and oregano.
Spicy Bean Salad
Add red pepper flakes or diced jalapeño for heat.
Herb-Forward Version
Use fresh dill, basil, or cilantro instead of parsley.
Oil-Free Version
Use extra vinegar and a splash of bean cooking liquid instead of oil.
Protein Boost
Add cooked quinoa or grilled chicken for a heartier meal.
Freezing and Storage Time
Refrigerator
- Store in an airtight container for up to 4–5 days.
- Flavor improves over time.
Freezer
- Not recommended, as beans and onions lose texture after freezing.
Special Equipment Needed
- Saucepan (for green beans)
- Mixing bowls
- Whisk or jar with lid
- Knife and cutting board
Conclusion
Three Bean Salad with Kidney, Green, and Garbanzo Beans is a classic, refreshing dish that’s as nutritious as it is delicious. With its tangy dressing, hearty beans, and vibrant colors, it’s perfect for any occasion—from summer picnics to everyday meals. Simple, satisfying, and full of flavor, this recipe is a must-have in your collection of go-to salads.
Three Bean Salad with Kidney, Green, and Garbanzo Beans
Description
Three Bean Salad with Kidney, Green, and Garbanzo Beans is a timeless classic that’s fresh, tangy, and incredibly satisfying. This colorful salad brings together tender kidney beans, crisp green beans, and hearty garbanzo beans, all tossed in a bright, slightly sweet-and-tangy dressing. It’s a dish that has stood the test of time because it’s simple, nutritious, and bursting with flavor.
Ingredients
For the Salad
For the Dressing
Instructions
-
Prepare the Green Beans: Bring a small pot of salted water to a boil. Add green beans and blanch for 2–3 minutes until tender-crisp. Drain and immediately rinse with cold water to stop cooking. Set aside.
-
Prepare the Dressing: In a small bowl or jar, whisk together olive oil, apple cider vinegar, sugar or honey, Dijon mustard, minced garlic, salt, and black pepper until well combined.
-
Combine the Beans: In a large mixing bowl, add kidney beans, garbanzo beans, green beans, and sliced red onion.
-
Add Dressing: Pour dressing over the bean mixture and toss gently until evenly coated.
-
Chill: Cover and refrigerate for at least 1 hour to allow flavors to meld.
-
Garnish and Serve: Sprinkle with chopped parsley before serving, if desired.
