Three Bean Salad
Three Bean Salad

3-bean salad is one of those quintessential American summer picnic foods. It’s comforting, protein-rich, and easy to put together quickly with pantry ingredients.

3-bean salad is usually made with canned green beans instead of the cannellini white beans I’m using here. But I’ve yet to meet a canned green bean I like, so cannellini it is.

This bean salad is traditionally dressed with a sweet and sour dressing made with vinegar, oil, and sugar. You can cut back the sugar if you want, but I wouldn’t cut it out completely, or the dressing will be too acidic.

Ingredients

  • 1 15-oz can cannellini beans, rinsed and drained
  • 1 15-oz can kidney beans, rinsed and drained
  • 1 15-oz can garbanzo beans, rinsed and drained
  • 1/2 red onion, chopped fine (about 3/4 cup), soaked in water to take the edge off the onion
  • 2 celery stalks, chopped fine (about 1 cup)
  • 1 cup loosely packed, fresh, finely chopped flat-leaf parsley
  • 1 teaspoon fresh finely chopped rosemary
  • 1/3 cup apple cider vinegar
  • 1/4 cup granulated sugar (more or less to taste)
  • 3 Tbsp olive oil
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper

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

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

3 Chill beans in the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing.

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