Three Bean Salad Recipe



1 1/2 cups cooked, drained red beans (115 ounce can)

1 1/2 cups cooked, drained white beans or chickpeas (115 ounce can)

1/2 pound fresh green beans, cut into 1/2-inch lengths (or 8 ounces frozen, thawed)

1/2 pound fresh cauliflower, coarsely chopped around 1/2-inch pieces


3 T olive oil

3 T apple cider vinegar

1 small clove garlic, minced

1/2 teaspoon dried oregano, crumbled

1/2 teaspoon salt


Combine drained cooked beans, green beans and cauliflower in a large bowl. Pour dressing ingredients over and mix thoroughly but gently so the beans don’t break up too much. Allow to marinate at least one hour. Will keep refrigerated five days.

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