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Bob's Three Bean Salad Recipe

Recipe by: Kenneth Isakson

"This is a very simple recipe to make and it takes very little time or expense to put it together. You can substitute any bean you would like of add additional varieties to make a four or five bean salad. It's your food, make it the way you would like."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook
  • Ready In1 h 20 m
  • 1Combine red kidney beans, green beans, and garbanzo beans in a large bowl. Add onion, garlic, sugar, Italian seasoning, rice wine vinegar, balsamic vinegar, and olive oil; stir to coat. Season with salt. Marinate salad in refrigerator before serving, at least 1 hour.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 8 servings
  • 283 cals
  • 2 (15 ounce) cans red kidney beans, drained
  • 2 (15 ounce) cans cut green beans, drained
  • 2 (15 ounce) cans garbanzo beans, drained
  • 1 large sweet onion, sliced
  • 3 cloves garlic, chopped
  • 1 tablespoon white sugar
  • 1 tablespoon Italian seasoning
  • 1 cup rice wine vinegar
  • 1 cup balsamic vinegar
  • 1/4 cup olive oil, or more if needed
  • 1/2 teaspoon salt, or to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    283
    14%
  • Fat:
    8.2
    13%
  • Carbs:
    43.6
    14%
  • Protein:
    10.3
    21%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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