Easy Three Bean Salad is on of my favorite go to salads. There are so many awesome things about this salad; I have always have the ingredients in my pantry, it’s quick and easy to make, and everyone loves it!
My family is not really a salad kind of family. I’ve got one child who refuses to eat lettuce, one child who doesn’t like anything creamy mixed with his Jell-O/fruit salad, and one child who will eat anything. My Easy Three Bean Salad is just the thing because all three boys will eat it. I love serving it with my Slow Cooker Pulled Pork, Slow Cooker Brown Sugar Ham, and with Grilled Chicken.
If you can whisk a few ingredients together and open a few cans you are on you way to making my Easy Three Bean Salad! It’s so simple and it is best made ahead which comes in handy sometimes.
I’ve brought this salad to so many BBQ’s, potlucks, and parties and it’s always a hit. I even had a lady tell me how much she normally hates three bean salad and how much she loves this one! She’s right! It’s good!
I usually make this salad the day just to make sure the beans have plenty of time to marinade and soak up all the vinaigrette. Another thing I’ve learned love about Easy Three Bean Salad is how easy it is to transport. That’s a big deal to if you don’t like baked beans on the carpet in your car. I pour the whole thing in a big jar, or a couple big jars, and screw the lid on and away I go. In fact, I kinda wanna wish I had a jar of this in the fridge for dinner tonight!
- 1 15 oz. can garbanzo beans
- 1 15 oz. can kidney beans
- 1 15 oz. can green beans
- 1/2 c. diced onions I like purple onions if I have them
- 1/3 c. canola oil
- 3/4 c. white vinegar
- 2/3 c. sugar
- 1 tsp. salt
- 1/2 tsp. pepper
- Whisk oil, vinegar, sugar, salt, and pepper together in a large bowl.
- Rinse beans. Add beans and onions to the large bowl and toss to coat.
- Refrigerate for 8 hours or overnight!