Marinated Three-Bean Salad Recipe

Salads and Dressings

Great on the buffet table, or for a picnic, but also an excellent staple in the fridge because it will last up to 2 weeks – the perfect side!



1 can (19 ounces) dark red kidney beans, drained 

1 can (19 ounces) garbanzo beans (chick peas), drained 

1 1/2 cups fresh,  frozen or canned cut green beans 

1 cup sliced celery 

1/2 large onion, sliced thinly (red or white)

1/2 medium green or red bell pepper, sliced and cut 1-inch pieces

1/2 cup white vinegar 

1/2 cup oil 

1/2 cup granulated sugar 

1 clove garlic, minced 

¼ cup basil leaves, chopped 

1 teaspoon salt 

½  teaspoon ground pepper 



If using fresh green beans, place in a pot of boiling water for 2 minutes and refresh in cold water.

In a large bowl, combine all vegetables. 

In a 3-quart saucepan, combine vinegar and remaining ingredients. Bring to a boil and remove immediately from heat. 

Pour vinegar mixture over vegetables. Mix well. Cover and chill overnight, stirring several times. 

To serve, drain marinade.