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Classic Three Bean Salad Recipe

Close-up of a vibrant three bean salad featuring bright green beans, dark red kidney beans, chickpeas, and red onion.
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Make this easy, sweet, and tangy three bean salad. It is a perfect make ahead side dish for BBQs and potlucks, requiring minimal effort.

Ingredients

Scale
  • 1 (15 ounce) can green beans, drained and rinsed
  • 1 (15 ounce) can kidney beans, drained and rinsed
  • 1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
  • 1/2 cup finely chopped red onion
  • 1/4 cup chopped celery
  • 1/2 cup white granulated sugar
  • 1/2 cup white vinegar
  • 1/4 cup vegetable oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder

Instructions

  1. Combine the drained and rinsed green beans, kidney beans, garbanzo beans, red onion, and celery in a large bowl.
  2. In a separate small bowl, whisk together the sugar, white vinegar, vegetable oil, salt, pepper, and garlic powder until the sugar is mostly dissolved. This creates your best three bean salad dressing.
  3. Pour the dressing over the bean mixture. Toss gently to coat all ingredients evenly.
  4. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld. This step is key for a flavorful marinated bean salad.
  5. Stir the salad before serving.

Notes

  • This cold bean salad keeps well in the refrigerator for up to 5 days, making it an excellent picnic friendly side.
  • For a slightly different flavor profile, substitute the green beans with wax beans.
  • You can reduce the sugar slightly if you prefer a less sweet and tangy bean salad.

Nutrition

Find it online: https://dishicious.com/three-bean-salad-recipe-make-ahead-power/