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Classic Three Bean Salad with Tangy Vinaigrette

Close-up of a vibrant three bean salad featuring green beans, kidney beans, and chickpeas with red onion slices.
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This classic three bean salad recipe delivers a refreshing, tangy side dish perfect for summer gatherings, potlucks, and BBQs. It uses pantry staples and tastes better when made ahead.

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 thinly sliced red onion
  • 1/4 cup olive oil
  • 1/2 cup apple cider vinegar
  • 1/4 cup granulated sugar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed

Instructions

  1. Combine the drained green beans, kidney beans, garbanzo beans, and sliced red onion in a large bowl.
  2. In a separate small bowl, whisk together the olive oil, apple cider vinegar, sugar, Dijon mustard, salt, pepper, and celery seed until the sugar dissolves and the dressing emulsifies.
  3. Pour the tangy vinaigrette over the bean mixture.
  4. Gently toss all ingredients until the beans are evenly coated with the dressing.
  5. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld. This make ahead salad is best served chilled.
  6. Before serving, give the salad a final stir.

Notes

  • For the best flavor, prepare this salad at least 4 hours in advance. The chilling time allows the dressing to fully penetrate the beans.
  • If you prefer a less sweet dressing, reduce the sugar to 3 tablespoons.
  • This recipe is excellent for meal prep and holds well in the refrigerator for up to 5 days.

Nutrition

Find it online: https://cookingzenith.com/classic-three-bean-salad-recipe-easy/