Three Bean Salad with Vidalia Onion

  • Author: Aggie Goodman
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings 1x
  • Category: Salad

This Three Bean Salad with Vidalia Onion is a perfect side dish for your weekend barbecue or great to make ahead to serve at dinnertime during the week.



  • 1 1/2 lbs fresh green beans, cut into 1-inch-long pieces
  • 1 cup water
  • 1 can garbanzo beans, rinsed and drained
  • 1 can red kidney beans , rinsed and drained
  • 1 large Vidalia onion, thinly sliced


  • 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. Heat vinegar, sugar, oil, garlic, salt, and pepper to taste in small saucepan over medium heat, stirring occasionally, until sugar dissolves, about 5 minutes. Remove from heat and let cool to room temperature.
  2. Steam green beans in a large pot with 1 cup water with 1 tablespoon salt added to it; cook until crisp-tender, about 5 minutes. Meanwhile, fill medium bowl with ice water. When beans are done, immediately add to 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 a large bowl. Pour dressing over salad mixture and gently toss to coat. Cover and refrigerate for a few hours (or overnight) to let flavors meld. Toss salad with dressing occasionally while chilling.


Dressing makes a large amount but is used more as a marinade for the salad so you will have a lot leftover at the bottom of the bowl. Be sure to occasionally stir salad when in fridge so it is distributed to all the beans.

Serve with a slotted spoon.

Salad can be covered and refrigerated up to 4 days.

Recipe inspired by Mixed Salad Annie