Three Bean Salad

Name: Three Bean Salad
Prep time: 10 min
Total time: 10 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 cans canned kidney beans, drained and rinsed; 2 cans canned chickpeas, drained and rinsed; 2 cans cut green beans, drained; 2 celery stalks, diced; 1/2 red onion, finely diced; 1/4 cup apple cider vinegar; 2 tbsp granulated sugar; 2 tbsp olive oil; 1/2 tsp salt; to taste black pepper

A classic American picnic salad of kidney beans, chickpeas, and green beans in a sweet-tangy apple cider vinegar dressing with celery and onion. Better the next day after marinating.

10 minEasyServes 6230 cal/serving

AmericanSaladNo-CookVeganHigh FiberGluten-FreeNut-FreeDairy-FreeEgg-FreeLow-SodiumPork-FreeCorn-Free

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Ingredients

2 cans canned kidney beans, drained and rinsed
2 cans canned chickpeas, drained and rinsed
2 cans cut green beans, drained
2 celery stalks, diced
1/2 red onion, finely diced
1/4 cup apple cider vinegar
2 tbsp granulated sugar
2 tbsp olive oil
1/2 tsp salt
to taste black pepper

Instructions

1

In a large bowl, combine 2 cans drained and rinsed canned kidney beans, 2 cans drained and rinsed canned chickpeas, and 2 cans drained cut green beans.
2

Add 2 diced celery stalks and 1/2 finely diced red onion.
3

In a small bowl, whisk together 1/4 cup apple cider vinegar, 2 tbsp granulated sugar, 2 tbsp olive oil, 1/2 tsp salt, and black pepper to taste until sugar dissolves.
4

Pour the dressing over the beans and toss well.
5

Refrigerate for at least 1 hour or overnight.
6

Stir before serving and adjust seasoning.

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Questions

What is Three Bean Salad?

A classic American picnic salad of kidney beans, chickpeas, and green beans in a sweet-tangy apple cider vinegar dressing with celery and onion. Better the next day after marinating. This reference files it under American salad: made without cooking, rated easy and about 10 minutes start to finish.

How long does Three Bean Salad take?

As written, 10 minutes: 10 of prep and 0 of cooking. The longest single stretch is the hands-off wait in step 5, overnight, or about 8 hours. That wait sits outside the stated prep and cook times, so plan around it.

Can I use dried beans instead of canned in Three Bean Salad?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for Three Bean Salad uses 2 cans canned kidney beans, drained and rinsed.

How many calories are in Three Bean Salad?

One serving (the recipe makes 6) is about 230 calories, with 8 g protein, 28 g carbohydrate and 8 g fat, plus 7 g fiber and 380 mg sodium. The figures are estimates computed from the ingredient list.

Can I make Three Bean Salad ahead?

Yes, it takes well to being made ahead. The base of Three Bean Salad is kidney beans, which holds up: it keeps three to four days refrigerated and tastes better after a few hours, once the dressing has soaked in. Hold back a spoonful of dressing to freshen it before serving. It does not freeze.

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