The Galley

Three Bean Salad

By Joanne Turenne

This hearty salad is a great addition to a summer barbeque, picnic, or potluck. The heartiness of the beans make it’s a delicious side dish, or as a main feature in a meal. This quick and tasty salad is sure to have guests wanting more.


2 cups cut green beans
2 cups dark red kidney beans (or one 15 oz can)
2 cups (or one 15 oz can) garbanzo beans (chickpeas)
1 medium red onion, chopped
1 medium green pepper, chopped
1/2 cup canola oil
1/2 cup white vinegar
1/2 cup sugar
1/4 teaspoon white pepper


  1. Cook green beans until tender.
  2. Drain canned beans and rinse.
  3. Toss beans with onion and pepper
  4. Combine the oil with the remaining ingredients and pour over the beans.
  5. Chill at least 4 hours before serving.

Recipe note: Flavour improves with marinating overnight or longer.


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