18 Reviews

Simple, quick, and unexpectedly tasty. We made this a part of our cooking club, and while looking at all the beans not screem, eat me - all of loved it.

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Anna101 November 05, 2012

This simple recipe is the best one out there! I use the 15 Oz Cans of beans, and one each of the smaller cans of beans, and a one pound bag of Bird's Eye frozen green beans. I leave all the other ingredients as per the recipe. I sometimes add black and green olives and a stalk or two of celery diced. Yum!

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Chef Bobo 17 November 19, 2015

Loved it surprisingly! Had had bean salads at BBQ's in the past but hated all of them especially the european type bean salads. But this was right up our street (even my boys had to admit they liked it).<br/>Very easy, tasty & will defo make it during the summer months again.<br/>Was still a bit on the "too sugary" side for me so I would reduce the sugar personally.<br/>Still a winner - give it a try!!

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Tea75 September 20, 2014

Great recipe. I used less oil and sugar than called for. I also used celery in place of green pepper because our green pepper went bad. Love it. So easy and yummy. I blanched fresh green beans and submerged in iced water to keep the bright green color and snappy taste. This is so versatile. I've used different types of beans (cannellini, northern beans, butter beans, black eyed peas, etc...).

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Nado2003 December 11, 2013

Very good recipe. I did cut the sugar to 1/4 cup and this morning it tastes perfect! Thanks for posting

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Briteyz September 02, 2012

What a fabulous recipe. I used canned green beans and made certain they were well washed with the chick peas and kidney beans. Added red capsicum as I find it's a bit sweeter and reduced the amount sugar. Inceased the pepper to about 3/4 teaspoon as I like freshly ground pepper. I did let it sit in the fridge for 24 hours to allow flavours to develop. It kept very well for 4 days. Great for work lunches. My partner is not a huge salad eater and really enjoyed it.

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baconbandit August 24, 2012

I made this today as a side for Easter dinner and my family really liked it. I did, too. My mom is recovering from a recent heart attack so I found no salt added beans and used those instead. I also added a can of wax beans. I put in a pinch of crushed red pepper flakes because I thought it would benefit from a little heat. I also added some freshly ground black pepper. I missed the salt but it was a really yummy side. Full of healthy fiber. Thank you for the recipe!

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pelliott4 April 24, 2011

This is super easy and very good. I used canned green beans instead of fresh because thats what I had on hand. Decreased the sugar a little bit too. Delicious!

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Sauce Lover April 05, 2011

This was the best 3 bean salad I've ever had. Everyone went back for seconds and even thirds! I followed the recipe except I used White Wine Vinegar because that's all I had. I will definitely be making this again!

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kitchenwitch7 April 18, 2010

perfect - just like my mom's. I subbed can of wax beans for garbanzos, and used red bell pepper instead of green as I don't like green. Yummy perfect for summertime!

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Wendyla in Cali July 20, 2009
Three Bean Salad