Skip to content

Three Bean Salad

December 20, 2013

There must be a time to settle down during the Holiday Baking Craze and make a salad.  Something so easy to make and have ready in advance. That is a wonderful thing and always make a double batch; quick salad at home, extra dinner guest, take a lunch to work.  It may seem that all I eat lately is the sweetest things, but I do crave salads.


Three Bean Salad


  • 1 Can (15. oz) Green Beans (rinsed and drained)
  • 1 Can Kidney Beans (15 oz.) (rinsed and drained)
  • 1 Can Garbanzo Beans (15 oz.) (rinsed and drained)
  • 2 Stalks of Celery (diced)
  • 1/2 Red Onion (diced)
  • 1 Garlic Clove (minced)
  • 1 C. Fresh Italian Parsley (chopped)
  • 2 T. Fresh Chives (snipped)
  • 1 T. Fresh Rosemary (finely chopped)
  • 1/3 C. Apple Cider Vinegar
  • 1/3 C. Granulated Sugar
  • 1/4 C. Olive Oil
  • Salt
  • Freshly Ground Pepper


  1. Mix beans, celery, onion, parsley, chives, garlic and rosemary in a large bowl
  2. In a small bowl, whisk the vinegar, sugar, olive oil, salt and pepper together thoroughly
  3. Cover the beans with the dressing and toss well; chill for at least 3-4 hours
  4. Serve on chilled salad bowl or individual plates




No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: