Three Bean Salad
Ingredients
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- 14 1/2 ounces canned cut green beans – drained
- 15 ounces canned kidney beans – drained and rinsed
- 15 ounces canned chickpeas – drained and rinsed
- 1/2 cups red onion – thinly sliced (~0.5 medium red onions)
- 1/2 cups celery – thinly sliced
- 1/2 cups cider vinegar
- 1/4 cups granulated sugar
- 1 tsp kosher salt
- 1/2 tsp celery seed
- 1/4 tsp black pepper – freshly ground
- 1/4 cups vegetable oil
Instructions
1. Drain and rinse the canned kidney beans and canned chickpeas, and drain the canned cut green beans.
2. In a large bowl, combine the drained beans with the red onion and celery.
3. In a separate bowl, whisk together the cider vinegar, granulated sugar, kosher salt, celery seed, and black pepper until the sugar dissolves; slowly whisk in the vegetable oil until emulsified.
4. Pour the dressing over the bean mixture and toss to coat thoroughly.
5. Cover and refrigerate 4–12 hours, tossing once halfway, until the flavors meld and the beans are well seasoned.
6. Toss again just before serving and serve chilled.
Three Bean Salad is a sweet-tangy, crunchy, and satisfying cold salad built on a trio of beans, usually a mix of tender green beans, creamy chickpeas, and hearty kidney beans. A lightly sweetened cider vinegar dressing soaks into the beans as they chill, while thin slices of onion and celery add freshness and a crisp bite. It’s a staple of picnics and potlucks because it travels well, keeps beautifully, and tastes even better after a few hours in the refrigerator.
The salad became widely popular in mid-20th-century American home cooking, appearing in community cookbooks and deli cases across the country. Early versions often leaned on pantry beans—frequently canned green and wax beans—marinated in a simple oil-vinegar-sugar dressing with celery seed. Over time, variations have proliferated, but the core identity remains a sweet-and-sour marinated bean salad that’s easy, economical, and endlessly shareable.