Three Bean Salad

Three Bean Salad

Loving an easy three bean salad, perfect for summer picnics and potlucks
Prep Time10 mins
Total Time10 mins
Course: Salad
Cuisine: American
Keyword: Bean Salad
Servings: 4



  • 15 oz Cannellini Beans Canned
  • 15 oz Kidney Beans Canned
  • 15 oz Garbanzo Beans Canned
  • ½ Red Onion
  • 2 Celery Stalks
  • 1 cup Chopped Flat Leaf Parsley
  • 1 tsp Minced Rosemary


  • ⅓ cup Apple Cider Vinegar
  • ¼ cup Sugar
  • 3 tbsp Virgin Olive Oil Extra
  • 1 ½ tsp Salt
  • ¼ tsp Black Pepper Freshly Ground


 Make the salad

  •  In a large bowl, mix the 3 different types of beans, the celery, onion (drained of soaking water), parsley, and rosemary.

Make the dressing

  • In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat.

Chill and Serve

  • Transfer the salad to the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing. Let come to close to room temperature to serve.

Nutrition Facts

1 servings per container

  • Amount Per ServingCalories111
  • % Daily Value *
  • Total Fat 4.7g 8%
    • Sodium 299mg 13%
    • Total Carbohydrate 15.9g 6%
      • Protein 2g 4%

        * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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        Written by Lisa Yarde

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