Three Bean Salad/American Three Bean Salad

Sweet and tangy, this protein rich 3-bean salad is one of the essential American summer picnic foods. 3-bean salad is usually made with kidney beans, chickpea/garbanzo beans and green beans, traditionally dressed with a sweet-sour dressing made with vinegar, oil, and sugar. You can use anyone one of either canned or dried, cooked beans. I prefer making from scratch rather than processed food.

These recipe is simple, quick and taste great when served chilled. Chill over night or at least 2 hours before serving. Flavor improves with marinating overnight or longer. Click here for more Salad recipes.

Step by Step Instruction with Photos

1. Rinse and soak chickpea and kidney beans overnight or at least 6 hours. Pressure cook for 2-3 whistle with sufficient water. Drain excess water and keep aside. 
2. Cut in 1” pieces and cook green beans till tender. Skip 1 to 3 step if using canned beans.

3. Chop onion and peppers. You can chop whatever size and shape you want.
4. In a bowl toss in together garbanzo beans, kidney beans, green beans and onion.

5. In a separate bowl, whisk together the oil, honey, vinegar, black pepper powder and salt.
6. Pour the prepared dressing over the salad, and toss gently to coat.

7. Chill over night or at least 2 hours before serving. Flavor improves with marinating overnight or longer.

Recipe Card

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Three Bean Salad/American Three Bean Salad

Author: Rekha Nahata Cooking Method: Pressure Cooking Cuisine: American Courses: Salads Recipe Keys: H Healthy recipe H Homemade

Difficulty: Beginner Prep Time 10 mins Rest Time 2 hrs Total Time 2 hrs 10 mins

Servings: 4

Best Season: Suitable throughout the year

Description

3-bean salad is usually made with kidney beans, chickpea/garbanzo beans and green beans, traditionally dressed with a sweet-sour dressing made with vinegar, oil, and sugar.

Ingredients (Servings - 4 cup)

Servings

• ¹⁄₃ cup Red kidney beans
• ¹⁄₃ cup Chickpea/Garbanzo beans
• 1 cup String beans/green beans (cut in 1” pc)
• 1 cup Color peppers (green, red, yellow) (chopped)
• ½ cup Red onion
• 2 Tbsp. Canola oil or vegetable oil
• 2 Tbsp. Sugar/honey
• 2 Tbsp. White vinegar
• ¼ Tsp. Black pepper powder
• Salt to taste

Instructions

1. Rinse and soak chickpea and kidney beans overnight or at least 6 hours. Pressure cook for 2-3 whistle with sufficient water. Drain excess water and keep aside. 

2. Cut in 1” pieces and cook green beans till tender. Skip 1 to 3 step if using canned beans.

3. Chop onion and peppers. You can chop whatever size and shape you want.

4. In a bowl toss in together garbanzo beans, kidney beans, green beans and onion.

5. In a separate bowl, whisk together the oil, honey, vinegar, black pepper powder and salt.

6. Pour the prepared dressing over the salad, and toss gently to coat.

7. Chill over night or at least 2 hours before serving. Flavor improves with marinating overnight or longer.

Keywords: Homemade, From the scratch