Making this meal is quite easy, and it doesn’t cost much to put it together. To make a four or five bean salad, you can use any bean you prefer or add more variety. Make your meal anyway you like; it is your food.
| Prep Time: | 20 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 (15 ounce) cans red kidney beans, drained
- 2 (15 ounce) cans cut green beans, drained
- 2 (15 ounce) cans garbanzo beans, drained
- 1 large sweet onion, sliced
- 3 cloves garlic, chopped
- 1 tablespoon white sugar
- 1 tablespoon Italian seasoning
- 1 cup rice wine vinegar
- 1 cup balsamic vinegar
- ¼ cup olive oil, or more if needed
- ½ teaspoon salt, or to taste
Instructions
- Combine red kidney beans, green beans, and garbanzo beans in a large bowl. Add onion, garlic, sugar, Italian seasoning, rice wine vinegar, balsamic vinegar, and olive oil; stir to coat. Season with salt. Marinate salad in refrigerator before serving, at least 1 hour.
Reviews
Decent recipe. Not that it wasn’t good, we just aren’t huge bean salad fans (made for a party). No one disliked it, so will keep in my file
So fast and easy and really tasty
This was my first ever attempt at a Three Bean Salad-and it was a huge hit for Thanksgiving! I did use a little more Olive Oil as the recipe suggested to add more to taste. I will keep this one for sure!!!
Reminds me of the Bean Salad my mom used to make! I did cut the amount of the vinegars in half as 2 cups in total seemed like a lot for only 3 cans of beans. I will be making this again.
I liked the recipe but it called for much too much vinegar. I think i put in half as much. My husband didn’t care for the onions, but I liked them. Next time I will just grate them.
Cut liquid in half! Way too much! I cut recipe in half, and even 1/2 will feed 8-10 as a side . Will not make again.
I think that it turned out great. I made a few modifications which worked for me. I used white basaltic vinegar and seasoned rice vinegar. I made the recipe for 4 but added a can of wax beans as well. Excellent healthy side dish!
Yum!
I will not make this recipe again. I do love balsamic vinegar and had all ingredients on hand and made 1/2 the recipe exactly as written. All I could taste was vinegar. I tried to doctor it up with more sugar, a little more oil, a little salt, a little pepper. I finally drained off the marinade and will at least save the beans with my go-to dressing for bean salad. Looks like many people like this, but I did not. Guess I am used to a sweeter bean salad.
Made as directed, and it was okay. A little potent on the vinegar side for my taste. I feel it would be real good on top of a bed of lettuce or something.
Love this salad! Can’t get much easier!
I made this as directed above, the only difference being I halved the recipe, as I had but one can of each type of bean.
The balsamic vinegar was overpowering! I could barely choke down one serving, and nobody wanted to eat the leftovers. That being said… I gave it 4 stars cuz this recipe is a good starting point for me. It has potential, and I’ll make it again with significant changes.
I have made this several times, and keep coming back to it. I like a less sweet taste, so I cut the sugar in half, and use Creole Seasoning in place of the salt. As with others, I sprinkle 1/2 tsp of ground black pepper, and add a few shakes of Worcestershire sauce for the tangy flavor I like. It’s a good one!
I made this because I was curious about the flavour of the balsamic vinegar in a bean salad. It was superb! I did add the feta and it made it so yummy. I had some left over so i put it in the Ninja and made bean dip out of it and ate it with carrots. Brilliant. I will definately be making this over and over.
The balsamic gave the salad a mellower taste than I am used to with this recipe and I wouldn’t say the difference was a positive one. Balsamic is pretty expensive and I feel I wasted the subtle flavor on a mediocre salad. Additionally, I think the measurements may be off; the beans were swimming in the marinade.
Liked very much. Easy and with ingredients available in my pantry :). I did get creative and instead of the balsamic vinegar I used red wine vinegar, 2 teaspoons of fresh lemon juice, red onion, black pepper, 2 stalks of celery and few cilantro stems. Delicioso!
Love this salad! The balsamic vinegar makes it. Leftovers should be even better. Simple perfection!
I cut the recipe in half to feed four and substituted white beans for the garbanzo beans. I used plain white distilled vinegar instead of rice wine vinegar also increased the sugar by a small amount and added cracked ground pepper. Thanks for the great recipe…it’s delicious!
This recipe is absolutely amazing. It is my absolute favorite bean salad recipe. It’s delicious!!!! I would give it ten stars if i could…it is most holy delicious!!!!!!
This recipe is exactly what I was trying to replicate from a 3 bean salad I got from a local deli. I already had all the ingredients and it was super easy to make. I will be making this a LOT from now on. The only thing I added was some freshly ground black pepper (I add that to pretty much everything). Thank you for this awesome recipe!!