Homemade Three Bean Salad

Prep Time Preparation 3 hours 10 minutes
Cook Time 3 minutes
Total Time 3 hours 13 minutes

Serves 8 to 10     adjust servings
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Three Bean Salad

  • 8 to 10 ounces fresh green beans
  • 1 (15 ounce) can kidney beans, rinsed and drained well
  • 1 (15 ounce) can garbanzo beans, rinsed and drained well
  • 2 stalks celery, finely diced (approximately 3/4 cup)
  • 1/3 cup finely diced white onion
  • 2 tablespoons minced fresh Italian parsley


  • 1/2 cup olive oil
  • 1/4 cup apple cider vinegar
  • 2 tablespoons sugar (if you like a sweeter dressing use 3 tablespoons)
  • 1 teaspoon minced garlic
  • 1 teaspoon salt, plus additional to taste
  • 1/2 teaspoon Dijon mustard
  • Fresh ground black pepper, to taste


  1. Set a large pot of water on the stove over high heat. Fill a large bowl about halfway with water and then fill with ice.
  2. When water comes to a vigorous boil, toss in about 1 tablespoon salt and add the green beans. Boil for 2 to 3 minutes at most, pulling off the heat as soon as the green beans are crisp-tender. Quickly drain beans and transfer to the bowl of ice water.  Allow green beans to soak in ice water bath while you prepare the dressing.
  3. Combine dressing ingredients in a mason jar or other container with a tight-fitting lid. Cover tightly and shake for a good 30 seconds.
  4. Transfer green beans to a colander and drain well. Cut into 1/2" pieces. Combine all the beans, celery, and onion in a large mixing bowl. Add dressing and toss to combine. Sprinkle salad with parsley and toss again. Transfer to an airtight container with a lid and refrigerate for at least 3 hours or overnight. Turn container a few times during marinating process to make sure all the ingredients get a good soak in the dressing.
  5. When ready to serve, give it a taste and season with additional salt and pepper if you feel it needs it.

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