Cook
Photo
Serves
Serves:
Makes 5 cups
Overall Rating Placeholder
Ingredients
Ingredients
1 14-ounce can garbanzo beans
1 14-ounce can kidney beans
1 14-ounce can cannellini beans
1/4 cup onion, diced
2 Tablespoons cider vinegar
2 Tablespoons vegetable or olive oil
1/4 tsp salt
1/4 tsp pepper
Directions
Directions
1. Open, drain and rinse each can of beans separately than pour into a small bowl. Add the onions.
2. In a small bowl, whisk together the vinegar and oil and spices to taste.
3. Stir the oil/vinegar mixture into the beans, making sure to coat all the beans evenly.
4. Cool for 2 hours in the refrigerator to blend flavors. Serve at room temperature.
5. Refrigerate leftovers.
Tips and Variations
Tips and Variations
Use any variation of your favorite beans!
Nutritional Info
Nutritional Info
Serves Makes 5 cups
Amount per serving
Comment
Three bean salad
There are no comments, yet.
Video
Time to make
Time to make:
10 minutes preparation; 2 hours wait time
Category
Category:
Salads
Special Criteria
Special Criteria:
Vegetarian
Become a Member
Create a free account to access all site content.
Already have a University of Minnesota account?
Log in