Classic Three Bean Salad

I’ve been adding fiber into my meals, and this three bean salad makes it way too easy. It’s packed with fiber , and still tastes like a treat! It’s tangy, a little sweet , and even better the next day.

What Makes This Bean SaladSoWorth Making

Classic with a fresh twist. My version keeps all the nostalgic flavor you remember from backyard cookouts, but skips the overly sweet, soggy vibe.
Gut health gold. With a mix of fiber-rich beans and a light, tangy dressing, this salad helps keep you feeling full with enough energy to tackle the day!
Meal prep magic. Takes 10 minutes to make, tastes even better the next day, and goes with everything. One batch = easy lunches all week.

A Reader’s Review

Quick and easy for my family and they all love it.

Ingredients Needed

Overhead shot of labeled ingredients. - 2

Green Beans: I updated this recipe to use frozen green beans, and I love it so much! Frozen beans are still convenient to use, and the green color is more vibrant. Feel free to use canned green beans if you prefer.
Use Other Veggies: If you find the flavor of red onion to be overpowering, try using chopped celery or red bell peppers instead!
Add Herbs: Fresh herbs are the best way to add a delicious pop of flavor to your salad! Try adding a dash of Italian seasoning , chopped fresh parsley, basil, or mint!

How to Make Green Bean Salad

Making this three bean salad recipe is as easy as it gets! It mixes up in minutes and is great for making ahead. If you love bean salads, make my dense bean salad next!

Drain and Rinse: In a colander, drain and rinse the canned dark kidney beans and canned garbanzo beans in cold water. Transfer the drained beans to a large bowl. Add the thawed cut green beans and ½ medium diced red onion.
Whisk: In a small bowl, whisk white wine vinegar, apple cider vinegar, granulated sugar, and olive oil.
Combine: Pour the dressing over the bean mixture and toss until coated. Season with salt and pepper to taste . Cover and refrigerate for 20 minutes before serving to let the beans marinate in the dressing.

Overhead shot of different beans and onions in a bowl. - 3

Storing Leftover Three Bean Salad

In the Refrigerator: Store in an airtight container for 4-5 days.
Make Ahead: This is a great side dish to make ahead because it gets even better as the flavors marinate. Store in the fridge until you’re ready to enjoy. Give it a good stir to redistribute the dressing before serving again!

Pin this now to find it later

Ingredients1x2x3x

▢ 1 (12-ounce) bag frozen cut green beans thawed
▢ 1 (16-ounce) canned dark kidney beans drained
▢ 1 (16-ounce) canned garbanzo beans drained
▢ ½ medium diced red onion
▢ ⅓ cup white wine vinegar
▢ 2 tablespoons apple cider vinegar
▢ 2 tablespoons granulated sugar
▢ 2 tablespoons olive oil
▢ salt and pepper to taste

Instructions

In a colander, drain and rinse 1 (16-ounce) canned dark kidney beans and 1 (16-ounce) canned garbanzo beans in cold water. Transfer the drained beans to a large bowl. Add 1 (12-ounce) bag frozen cut green beans and ½ medium diced red onion .
In a small bowl, whisk ⅓ cup white wine vinegar , 2 tablespoons apple cider vinegar , 2 tablespoons granulated sugar , and 2 tablespoons olive oil .
Pour the dressing over the bean mixture and toss until coated. Season with salt and pepper to taste . Cover and refrigerate for 20 minutes before serving to let the beans marinate in the dressing.

Video

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

More Nostalgic Summer Salads

This three bean salad is an easy and flavorful salad you’ll love bringing to all of your potlucks this summer. A few more recipes to try out are Greek orzo salad , black bean and corn salad , and Mediterranean quinoa salad ! Here are a few more ideas!

Salads

Summer Corn Salad

30 minutes

Salads

Pistachio Pudding Salad

10 minutes

Salads

German Cucumber Salad

4 hours 15 minutes

Side Dishes

Best Ever Creamy Pea Salad with Bacon

15 minutes

Three Bean Salad