This flavorful Southern 3 bean salad recipe is loaded with chickpeas, red kidney beans, and green beans and served with a sweet yet tangy apple cider vinegar dressing.
Prep Time10 minutesmins
Chill Time10 hourshrs
Total Time10 hourshrs10 minutesmins
Course: Salad
Cuisine: American
Keyword: beans, salad
Servings: 4
Calories: 185kcal
Ingredients
215-ounce canschickpeas
215-ounce cansdark or light red kidney beans
215-ounce canscut green beans
14-ounce jardiced pimentos with juice
2diced onions
Dressing
1cupcider vinegar
1cupwhite sugar
2/3cupolive oilor oil of your choice, vegetable is fine
1teaspoonminced garlic
1teaspoonsalt
1teaspoonpepper
Instructions
Place all canned beans in a colander and rinse well.
2 15-ounce cans chickpeas, 2 15-ounce cans dark or light red kidney beans, 2 15-ounce cans cut green beans
In a mason jar (or bowl), place sugar, vinegar, oil, minced garlic, salt, and pepper. Place the lid on and shake well to mix.
1 cup cider vinegar, 1 cup white sugar, 2/3 cup olive oil, 1 teaspoon minced garlic, 1 teaspoon salt, 1 teaspoon pepper
Place beans in a large bowl. Add chopped onion and pimentos with juice. Pour dressing over all and stir well to coat. Cover and refrigerate for several hours (preferably overnight).
2 diced onions, 1 4-ounce jar diced pimentos with juice
Important: A few hours before serving, stir again really well and return to the fridge to continue marinating.