This classic Three Bean Salad is made with a colorful medley of beans and a mouthwatering, sweet-and-sour vinaigrette. A favorite side dish for any get-together!
Prep Time15 minutesminutes
Cook Time5 minutesminutes
Total Time20 minutesminutes
2cupsfresh or frozen green beans, cut into 1 inch pieces
1(15 oz) cangarbanzo beans, drained and rinsed
1(15 oz) cankidney beans, drained and rinsed
¼cupred onion, very thinly sliced
2tablespoonschopped fresh parsley
⅓cupred wine vinegar
Add the green beans to a medium sized pan and add a half inch of water to the pan. Place pan on stove over medium-high heat and bring to a simmer. Simmer green beans for 5 minutes, or until the green beans are just cooked and bright green. Drain beans and run under cold water until cool.
In a large bowl, toss to combine the green beans, garbanzo beans, kidney beans, onion, and parsley.
In a small jar, combine the vinegar, olive oil, sugar, salt, oregano and pepper. Shake until well combined and then pour over the beans.
Toss to coat. Refrigerate in an airtight container until ready to serve. The beans will become more flavorful the longer they marinate.
Storage: Store in an airtight container, in the fridge, for up to 5 days.Make Ahead: Make this up to a day in advance, and refrigerate. The beans will become even more flavorful as they marinate!Canned Green Beans: In a rush? Swap the fresh green beans for 2 cans of drained green beans.