The Best Three Bean Salad
An easy to make three bean salad that will bring big time flavor and a pop of color to your backyard cookout spread. This iconic bbq side is ready to serve in just 20 minutes.
- Prep Time: 16 minutes
- Cook Time: 4 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Salads
- Cuisine: American
- Diet: Low Fat
Ingredients
Units
Scale
- 1 15–ounce can garbanzo beans, rinsed and drained
- 1 15–ounce can kidney beans, rinsed and drained
- 8 ounces fresh green beans, ends trimmed
- 2 stalks celery, finely chopped
- 6 jarred sun-dried tomatoes in oil, patted dry and finely chopped
- 1 small shallot, finely chopped
- 1 endive, sliced in half lengthwise and chopped (optional)
- 1/4 cup flat Italian parsley or curly parsley, chopped
Vinaigrette
- 1 clove garlic, minced
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar or apple cider vinegar
- 1 teaspoon creamy dijon mustard
- salt and pepper, to taste
Instructions
- Fill a medium size pot with water and add 1 tablespoon salt. Bring to a boil and add green beans.
- Boil for 4 minutes, turn the heat off and drain. Rinse under cold water until the green beans are room temperature and drain well.
- In a large mixing bowl, add all the ingredients for the salad.
- In a glass or plastic container that comes with a lid, add all the ingredients for the vinaigrette. Put the lid on and close tightly. Shake until vinaigrette has emulsified and pour over the salad.
- Toss well until the ingredients are evenly coated.
- Season with more salt and pepper if necessary. Serve.
Notes
This three bean salad will keep refrigerated for up to 3-4 days.
Nutrition
- Calories: 231
- Sugar: 5 g
- Sodium: 262.3 mg
- Fat: 11.7 g
- Saturated Fat: 1.6 g
- Unsaturated Fat: 1.7 g
- Trans Fat: 0 g
- Carbohydrates: 25.9 g
- Fiber: 9.1 g
- Protein: 8.5 g
- Cholesterol: 0 mg
Keywords: Side dish, pot luck
Find it online: https://pickledplum.com/bbq-sides/
