Bean Trifecta (Three Bean Salad) Recipe

Bean Trifecta (Three Bean Salad) Recipe

How To Make Bean Trifecta (Three Bean Salad)

Garbanzo, green beans, and kidney beans is a classic as well as a colorful trifecta of nutritious and protein-rich beans for the perfect summer side dish.

Preparation: 12 minutes
Cooking: 3 minutes
Total: 15 minutes



  • 1lbgreen beans,trimmed and cut
  • ½red onion,sliced thinly
  • 15ozkidney beans,(1 can), drained and rinsed
  • 15ozgarbanzo beans,(1 can), drained and rinsed
  • ¼cupwhite sugar
  • cupwhite vinegar
  • ¼cupcanola oil
  • ½tspkosher salt
  • ¼tspcoarse ground black pepper
  • ½tspcelery seed
  • parsley,for garnish, optional


  1. Add the green beans to a large glass bowl with a tablespoon of water and cover with a wet paper towel.

  2. Microwave for 3 minutes then let cool while cutting the onions.

  3. Add everything else but the parsley to the bowl and stir together.

  4. Refrigerate for at least 8 to 12 hours before serving.


  • Calories: 650.70kcal
  • Fat: 14.20g
  • Saturated Fat: 1.23g
  • Trans Fat: 0.04g
  • Monounsaturated Fat: 6.81g
  • Polyunsaturated Fat: 4.91g
  • Carbohydrates: 102.03g
  • Fiber: 28.65g
  • Sugar: 20.42g
  • Protein: 32.84g
  • Sodium: 198.18mg
  • Calcium: 181.01mg
  • Potassium: 1699.50mg
  • Iron: 9.93mg
  • Vitamin A: 40.08µg
  • Vitamin C: 19.67mg
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