Tested till perfect Three Bean Salad
Three Bean Salad
Photography by Jeff Coulson

Three Bean Salad

This summery fresh bean salad is welcome at any backyard gathering. Use a mixture of green and yellow beans for an extra boost of colour. Make it the morning of the fete to let the flavours soak in.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2008

Recipe3 out of 5 based on 26 ratings.
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  • Prep time 20 minutes
  • Cook time 20 minutes
  • Portion size 6 to 8


    1-1/2 cups (375 mL) cut (2 inch/5 cm) green and/or yellow beans
    1/4 cup (50 mL) each extra-virgin olive oil and wine vinegar
    1 clove garlic, minced
    2 tbsp (25 mL) chopped fresh parsley
    1/2 tsp (2 mL) each granulated sugar and salt
    1/4 tsp (1 mL) each dried oregano and pepper
    1 each can (19 oz/ 540 mL) chickpeas and kidney beans, drained and rinsed
    2 green onions, thinly sliced
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In saucepan of boiling salted water, blanch beans until tender-crisp, 3 to 5 minutes. Drain and refresh in bowl of ice water to stop cooking and thoroughly chill, about 5 minutes.

Drain, shaking off water. Place on kitchen towel and pat dry. Set aside.

In large bowl, whisk together oil, vinegar, garlic, parsley, sugar, salt, oregano and pepper.

Add chickpeas, kidney beans, green onions and beans; toss to coat. (Make-ahead: Cover and refrigerate for up to 8 hours.)

Nutritional Information Per each of 8 servings: about

cal 197 pro 7g total fat 8g sat. fat 1g
carb 26g fibre 8g chol 0mg sodium 505mg

% RDI:

calcium 4 iron 13 vit A 2 vit C 10
folate 33
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