This classic Three Bean Salad recipe is an easy side dish that you can stir together in about 10 minutes — no cooking required! Pack it for picnics, bring it to a potluck, or offer it alongside a burger at your next cookout. This versatile salad is always a crowd-pleaser!
- 1/3 cup De Nigris Apple Cider Vinegar
- ¼ cup sugar
- 3 tablespoons olive oil
- 1 ½ teaspoons salt
- ¼ teaspoons pepper
- 1-15.5 ounce can garbanzo beans, rinsed and drained
- 1-15.5 ounce can cannellini beans, rinsed and drained
- 1-15.5 ounce can kidney beans, rinsed and drained
- ½ red onion, finely shaved or chopped
- ¼ cup fresh parsley, chopped
In a small bowl, whisk together the apple cider vinegar, sugar, oil, salt and pepper. In a large bowl, mix all the drained and rinsed beans, red onion and parsley. Pour apple cider vinegar dressing over bean mixture and toss until well combined.
This salad is actually best made at least 2 hours before you plan to serve it. You can make your salad up to 3 days before you plan to eat it, and the beans will marinate in the dressing.
We typically use parsley because we always have it on hand, but other great options include green onions or fresh dill.
Use a mandolin to get ultra-thin shavings of red onion.
Serve this salad as a side dish or add some protein, like cooked cubed chicken, for a main course offering.