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Ina Garten Three Bean Salad

Ina Garten Three Bean Salad

Erin Table for Seven
You can make this classic Ina Garten Three Bean Salad recipe even better with fresh string beans, but you can also use canned. No matter what you do, make it! The longer it sits, the better it becomes.
5 from 1 vote
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Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Cuisine American
Servings 6
Calories 319 kcal

Ingredients
  

Salad:

  • 1 (15 ounce) can cannellini beans drained and rinsed
  • 1 (15 ounce) can kidney beans drained and rinsed
  • 1 (15 ounce) can garbanzo beans drained and rinsed
  • ½ cup chopped red onion
  • 1 cup chopped celery
  • ¼ cup chopped fresh Italian parsley
  • 2 teaspoons Italian seasoning

Dressing:

  • ¼ cup apple cider vinegar
  • ¼ cup olive oil
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper

Instructions
 

  • Combine the ingredients for the salad in a large bowl: beans, onion, celery, parsley, and Italian seasoning.
  • Mix the dressing ingredients: apple cider vinegar, olive oil, sugar, salt, and pepper together in a small bowl.
  • Pour the salad dressing over the salad ingredients and mix well to coat.
  • Serve the salad immediately or refrigerate it to let the dressing soak into the ingredients. (The best flavor is achieved when served at room temperature or only slightly chilled. If it has been chilled, let it warm up at room temperature before serving.)

Notes

  • Substitute Green Beans and Wax Beans: You can add canned beans (drained) and green beans (drained) to the kidney beans. Replace 15-ounce cans with beans. It will be another classic version of this bean salad.
  • Using fresh cooked green beans: As with the version above, fresh green beans may also be used. Boil or steam the beans for a few minutes (literally two or three). To keep some crunch, place them in an ice bath to stop the cooking process.
  • Swap in distilled white vinegar: It tastes stronger than apple cider vinegar. If you like more tang, this is for you. Try a different oil regular vegetable oil or any other neutral-flavored oil that can be substituted for olive oil.
  • Add chopped green bell pepper: Bell peppers of any color add color, flavor, and crunch to the dish.
  • Don’t want to use sugar? Use honey or agave nectar instead. A bit of sweetness offsets the vinegar in the dressing. If you enjoy the flavor of pickled foods, you can leave them out completely.
  • Swap cilantro for parsley: Try this change for a different flavor profile.
  • Swap carrots for celery: The bright orange color and sweetness will complement the crunch.

Nutrition

Calories: 319kcalCarbohydrates: 43gProtein: 13gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 811mgPotassium: 732mgFiber: 12gSugar: 6gVitamin A: 310IUVitamin C: 6mgCalcium: 127mgIron: 5mg
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