The BEST Three Bean Salad Recipe!

July 12, 2019

Vertical top-down image of a large serving bowl and two small bowls with a bean and legume mixture, with a glass of white wine, napkins, and silverware.


  • 2 cups green beans, or a combination of green and wax beans, ends trimmed and cut into thirds
  • 1 15.5-oz can red kidney beans, drained
  • 1 15.5-oz can garbanzo beans, drained
  • 1 medium red onion, chopped (about ½ cup)
  • 3/4 cup granulated sugar
  • 1/2 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper


  1. Bring a pot of water to a boil over medium-high heat. Once boiling, add green beans and cook until tender, about 2-3 minutes.
  2. Remove from heat and drain. Add green beans to a bowl filled with ice water to stop the cooking process. Let rest for a few minutes.
  3. Drain the beans and add to a large bowl.
  4. Drain canned beans and rinse with cold water. Add them to the bowl along with the onion. Set aside.
  5. In a small bowl, whisk together sugar, oil, vinegar, salt, and pepper until combined.
  6. Pour dressing mixture over bean mixture. Toss to coat evenly.
  7. Chill at least 3 hours before serving.