Three Bean Salad

In Make-ahead, Salads by Frances Largeman-Roth


Makes 6 servings | Prep Time: 10 mins 

I have always loved three bean salad, but it can be a little on the too sweet side. I mean, do you really need to add 1/3 cup of sugar to your beans? I also added some extra crunch from chopped celery to make this more salady. And don’t worry–it still has ALL the wonderful flavor of this potluck and BBQ staple. Try this and LMK what you think! 



1/3 cup apple cider vinegar 

3 tablespoons extra-virgin olive oil

1/4 cup red onion, finely chopped

1 tablespoon honey 

1/2 teaspoon salt

1/4 teaspoon black pepper

1 can black beans, rinsed and drained

1 can cannellini beans, rinsed and drained

1 can garbanzo beans, rinsed and drained

1 cup celery stalks, chopped (3-4 stalks)

1/4 cup flat leaf parsley, chopped


  1. In a large bowl, whisk together the vinegar, oil, red onion, and salt and pepper. 
  2. Add the beans, celery and parsley and mix together. 
  3. Refrigerate until ready to serve. Enjoy! Lasts for 4 days in the refrigerator.