Three bean salad

A bowl of beans with a mixing spoon

About this recipe

Makes 5 cups
Time to make
10 minutes preparation; 2 hours wait time
Special criteria


  • 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


  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

  • Use any variation of your favorite beans.

Recipe video

Nutritional info

There is no nutritional information available at this time.