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Classic Three-Bean Salad

Keep it simple with a timeless recipe for Classic Three-Bean Salad that's a protein-packed and fiber-rich side dish for all seasons.
5 from 5 votes
Prep Time 10 mins
Cook Time 2 mins
Servings 6 servings


  • 1 (14.5-oz.) can cut green beans, rinsed and drained
  • 1 (14.5-oz.) can kidney beans, rinsed and drained
  • 1 (14.5-oz.) can garbanzo beans, rinsed and drained
  • 1/2 cup diced red onion
  • 1 medium green pepper, diced
  • 1/3 cup olive oil
  • 1/3 cup apple cider vinegar
  • 1/3 cup granulated sugar


  • In a large bowl, combine the green beans, kidney beans, garbanzo beans, red onion and bell pepper. 
  • In a small saucepan set over medium heat, whisk together the olive oil, apple cider vinegar, sugar, 1 teaspoon kosher salt and 1/2 teaspoon pepper until the sugar is dissolved. 
  • Cook the mixture for 2 minutes then pour it over the bean mixture and thoroughly toss to combine. 
  • Serve immediately or refrigerate, covered, until ready to serve. (See Kelly's Notes.)

Kelly's Notes:

  • This salad really is best if you let it marinate for at least 6 hours or overnight, so don't hesitate to make it a day in advance.
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