Aggie's Kitchen

Three-Bean and Vidalia Onion Salad

One of my favorite summer salads! Three Bean Vidalia Onion Salad, this recipe is a perfect side dish for barbecues. Recipe via

This Three Bean Vidalia Onion Salad has to be one of my favorite salads to make when we are barbecuing over the summer.  It’s a classic salad that you probably have seen more than once on a salad bar…but homemade is so much better!  My niece was over this weekend and complimented how fresh it tasted, the green beans had that slight crunch and the dressing was tangy and sweet.  I like to add Vidalia onions for a little extra crunch, especially when they are in season.

I originally started making this recipe when I first started blogging a couple of summers ago after discovering it on Mixed Salad Annie.  I tweaked it a bit by using apple cider vinegar and adding a good amount of sliced Vidalias.  Leftovers are awesome because you can continue to use the dressing along with the beans by adding it to a nice green salad.  And bonus, this salad is super portable so go ahead and take it to your next summer get together.  Your friends will love it!

One of my favorite summer salads! Three Bean Vidalia Onion Salad, this recipe is a perfect side dish for barbecues. Recipe via

Print Recipe

Three-Bean and Vidalia Onion Salad


  • 1 cup apple cider vinegar
  • 1/4 cup sugar
  • 1/2 cup canola oil
  • 2 medium cloves garlic, pressed through a garlic press (or minced)
  • 1 teaspoon salt
  • Ground black pepper
  • 1 1/2 lbs fresh green beans, cut into 1-inch-long pieces
  • 1 can garbanzo beans, rinsed and drained
  • 1 can red kidney beans , rinsed and drained
  • 1 large Vidalia onion, thinly sliced


  1. Heat vinegar, sugar, oil, garlic, salt, and pepper to taste in small saucepan over medium heat, stirring occasionally, until sugar dissolves, about 5 minutes. Transfer to a large bowl and cool to room temperature.
  2. Steam green beans in water with 1 tablespoon salt added to it; cook until crisp-tender, about 5-7 minutes. Meanwhile, fill medium bowl with ice water. When beans are done, immediately plunge into ice water to stop cooking process; let sit until chilled, about 2 minutes. Drain well.
  3. Add green beans, garbanzo beans, kidney beans and onions to vinegar mixture; toss well to coat. Cover and refrigerate overnight (or for a few hours) to let flavors meld. Let stand at room temperature 30 minutes before serving. (Salad can be covered and refrigerated up to 4 days.)

Recipe inspired by Mixed Salad Annie

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(Disclosure: I’m excited that I’ve entered into a paid, formal partnership with Bush’s Beans but the post above isn’t a part of that agreement.  I just love the recipe. )


And though I just got back from a nice long vacation in Marco Island, FL with the fam…I’ll be soon off again on another adventure.  I’ll be attending The Women in Social Media Conference (aka EVO ’10) in Park City, Utah later this week with the great people at Bush’s Beans and other bloggers.  Bush’s Beans is sponsoring the event’s closing dinner and ceremonies and guess who’s recipe will be sampled at the western-themed dinner?  That’s right…yours truly! (will be sharing that recipe with you when I get back!)  I’m really excited and can’t wait to meet face to face with other bloggers…not to mention connect with other social media junkies like myself!  I’ve got a few friends lined up to drop in while I’m at the event…keep up with me and follow my experience “real time” on Facebook and Twitter!

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One of my favorite summer salads! Three Bean Vidalia Onion Salad, this recipe is a perfect side dish for barbecues. Recipe via

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14 comments on “Three-Bean and Vidalia Onion Salad”

  1. The salad looks awesome Aggie! I love when green beans in salads like this still have a nice crunch to them. Enjoy the conference. Bush’s is the best. I have been eating their vegetarian baked beans on the regular :). Can’t wait to see your featured recipe.

  2. Enjoy the conference Aggie. It is so much fun to get together with other foodies as passionate about food as we are. I drove into the Sates on the weekend for Mexican but we also had a picnic so this salad would have been perffect. Plus Canada Day is coming up, the King of all days for picnics and barbecues.

  3. This is definitely one of my most FAVORITE salads! Thanks for reminding me Aggie! Have a great summer!

  4. I love this salad! That is so exciting about Bush’s Beans! I would LOVE to get into something like that eventually and do more with my blog. It’s hard right now having to work full time with a little one. I’m so excited to hear about your adventures!

  5. Sounds yummy. I’m making the green bean, feta, walnuts, red onion salad from Southern Living that you got me hooked on years ago. Will try this one next. : )

  6. love these beans this way! the kids are so adorable too!

  7. What a pretty summer salad! I love that it’s packed with protein, too.

  8. What a super healthy salad Aggie. Looks perfect for summer!

  9. Love salads like this one… so perfect for summer entertaining!

  10. Pingback: RE Friday Round-Up: Fresh Green Beans – Reluctant Entertainer - Lifestyle, Entertaining, Food, Recipes, Hospitality and Gardening by Sandy Coughlin

  11. I just stumbled upon your blog when I saw your salad posted at Reluctant Entertainer.

    Oh my! What a find! You have a lovely blog. Your photos are a delight to look at. This salad looks especially delicious and I can’t wait to try it…so colorful!

    Thanks for sharing such wonderful recipes. I look forward to visiting your blog again.



    • Mary, your comment put a huge smile on my face! Thank you for coming over to visit! Sandy is a dear friend of mine and her roundup was so delicious today!

      Have a wonderful weekend and hope to see you soon 🙂

  12. I do love this three bean salad but can I recommend using dried beans and peas that you’ve soaked and cooked yourself? Adds a BIT more health by cutting out some processing chemicals!