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Three Bean Salad

SUBMITTED BY: QUIRKYIQ PHOTO BY: Celeste

"This recipe was given to me by a vegan friend I had in college. It is the best bean salad I have ever tasted, and I love it because you can experiment with the ingredients and still have a mouth-watering side dish. I hope you like it!"

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PREP TIME	15 Min
READY IN	2 Hrs 15 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can green beans, drained and rinsed
4 green onions, chopped
1 stalk celery, sliced
1/2 cup cider vinegar
1/4 cup vegetable oil
1 tablespoon honey
1/2 teaspoon ground dry mustard
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder (optional)
1/4 teaspoon ground cayenne pepper (optional)

DIRECTIONS

In a bowl, gently mix the garbanzo beans, kidney beans, green beans, green onions, and celery. In a separate bowl, whisk together the vinegar, oil, honey, mustard, garlic powder, black pepper, onion powder, and cayenne pepper. Pour dressing over the salad, and toss gently to coat. Cover, refrigerate at least 2 hours, and gently toss before serving.

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REVIEWS

Reviewed on Jul. 13, 2005 by TJKEMICK

This is the best bean salad recipe I've tried in a very long time. I made a couple of... MORE

Reviewed on Dec. 19, 2005 by cheryll

A very good bean salad. Many are too strong and pickle-y, but the dressing in this one is... MORE

Reviewed on Nov. 23, 2007 by Burgundy

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.

Burgundy
Nov. 23, 2007

When I first made this recipe, my husband and I didn't like it too much. But something told us to try again, and it was a huge success. Here's how we made a recipe that we liked (and so did our family): 1. Cut the celery into small pieces and use two sticks instead of the one it calls for (this way, every bite has crunch) 2. We usually prefer green onions over red, white, yellow, etc. But in this case, we found that the extra crunch added by these varieties are essential. We used white onions instead of green, and that made a world of difference. Make sure to mince or dice very small; again, to get some onion in every bite. Eliminate the onion powder. 3. It was too vinegar-y for our taste, so we cut the vinegar down to 1/2 cup and that yielded a better balance with the oil. 4. Use olive oil, not veg oil 5. Use real minced garlic instead of garlic powder 6. Add salt 7. store the salad in tupperware that you can flip upside down, without leakage. Rotate it at least twice during the marination process. 8. After the salad has had a chance to marinate over night, drain off the excess dressing; otherwise the beans at the bottom will start to degrade. This sounds like more work than it is, and trust me the result is well worth it!

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9 users found this review helpful

When I first made this recipe, my husband and I didn't like it too much. But something told us... MORE

Reviewed on Jul. 23, 2006 by JennieGal

I would rate this 6 stars = "can it get any better?" This recipe is definitely a "keeper" I... MORE

Reviewed on May 27, 2007 by Karhu1979

Very tasty dressing to this salad. I added cilantro, radishes, and green pepper. I also used... MORE

Reviewed on Sep. 18, 2006 by Caroline C

I was going to make 'Three Bean Salad I' but because I didn't have all the ingredients, I... MORE

Reviewed on Sep. 3, 2006 by 5COOKIEMUNCHERS

I've tried almost every 5 star three bean salad recipe on this sight, I wish I'd started with... MORE

Reviewed on Jan. 25, 2006 by bino101

I made this dish last night for lunch today...used olive oil instead of vegetable oil, but did... MORE

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