This recipe was given to me by a vegan friend I had in college. It is the best bean salad I have ever tasted, and I love it because you can experiment with the ingredients and still have a mouth-watering side dish. I hope you like it!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, gently mix the garbanzo beans, kidney beans, green beans, green onions, and celery. In a separate bowl, whisk together the vinegar, oil, honey, mustard, garlic powder, black pepper, onion powder, and cayenne pepper. Pour dressing over the salad, and toss gently to coat. Cover, refrigerate at least 2 hours, and gently toss before serving.

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Nutrition Facts

170 calories; protein 5.2g 10% DV; carbohydrates 20.7g 7% DV; fat 7.6g 12% DV; cholesterolmg; sodium 309.7mg 12% DV. Full Nutrition

Reviews (178)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/23/2007
When I first made this recipe, my husband and I didn't like it too much. But something told us to try again, and it was a huge success. Here's how we made a recipe that we liked (and so did our family): 1. Cut the celery into small pieces and use two sticks instead of the one it calls for (this way, every bite has crunch) 2. We usually prefer green onions over red, white, yellow, etc. But in this case, we found that the extra crunch added by these varieties are essential. We used white onions instead of green, and that made a world of difference. Make sure to mince or dice very small; again, to get some onion in every bite. Eliminate the onion powder. 3. It was too vinegar-y for our taste, so we cut the vinegar down to 1/2 cup and that yielded a better balance with the oil. 4. Use olive oil, not veg oil 5. Use real minced garlic instead of garlic powder 6. Add salt 7. store the salad in tupperware that you can flip upside down, without leakage. Rotate it at least twice during the marination process. 8. After the salad has had a chance to marinate over night, drain off the excess dressing; otherwise the beans at the bottom will start to degrade. This sounds like more work than it is, and trust me the result is well worth it! Read More
(638)

Most helpful critical review

Rating: 3 stars
08/23/2013
1 stalk of celery is way too much for this recipe. I used only 1 rib the second time I made this which was a lot better. Read More
(25)
233 Ratings
  • 5 star values: 129
  • 4 star values: 70
  • 3 star values: 20
  • 2 star values: 9
  • 1 star values: 5
Rating: 4 stars
11/23/2007
When I first made this recipe, my husband and I didn't like it too much. But something told us to try again, and it was a huge success. Here's how we made a recipe that we liked (and so did our family): 1. Cut the celery into small pieces and use two sticks instead of the one it calls for (this way, every bite has crunch) 2. We usually prefer green onions over red, white, yellow, etc. But in this case, we found that the extra crunch added by these varieties are essential. We used white onions instead of green, and that made a world of difference. Make sure to mince or dice very small; again, to get some onion in every bite. Eliminate the onion powder. 3. It was too vinegar-y for our taste, so we cut the vinegar down to 1/2 cup and that yielded a better balance with the oil. 4. Use olive oil, not veg oil 5. Use real minced garlic instead of garlic powder 6. Add salt 7. store the salad in tupperware that you can flip upside down, without leakage. Rotate it at least twice during the marination process. 8. After the salad has had a chance to marinate over night, drain off the excess dressing; otherwise the beans at the bottom will start to degrade. This sounds like more work than it is, and trust me the result is well worth it! Read More
(638)
Rating: 5 stars
07/13/2005
This is the best bean salad recipe I've tried in a very long time. I made a couple of substitutions - I used 2 Tbsp. of red onion for crunch instead of celery and then omitted the onion powder. I also substituted 1 lg. clove of garlic for garlic powder and added 1 tsp. of chopped chives. The dressing is perfect; not too sweet just the right tang and the cayenne adds just the right amount of heat. This has definitely become my favorite. Read More
(211)
Rating: 5 stars
07/23/2006
I would rate this 6 stars = "can it get any better?" This recipe is definitely a "keeper" I made this yesterday with a few changes and got rave reviews from my friends. Substituted lima for garbanzo, medium sweet onion sliced thin for the green onions, medium green pepper chopped for the celery, olive oil instead of veggie oil and 1 clove garlic pressed for the powder. Didn't use onion powder or cayenne pepper. I would recommend to refrigerate it for at least 4 hours and flipping it over or stirring it several times while marinating, but overnite would be even better. Read More
(150)
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Rating: 5 stars
12/19/2005
A very good bean salad. Many are too strong and pickle-y but the dressing in this one is just right! Read More
(37)
Rating: 5 stars
02/02/2009
This is an excellent bean salad! Followed the recipe exactly except used olive oil instead of vegetable oil and omitted the onion powder. Usually bean salad is too sweet for me but this was great and we loved the little bit of heat from the cayenne! Only change I might make next time would be to also add some chopped green pepper for another layer of flavor. Will definitely make again! Update: Made it again using about 1/3 cup diced green pepper and black beans instead of garbanzos. WONDERFUL! Read More
(36)
Rating: 5 stars
09/03/2006
I've tried almost every 5 star three bean salad recipe on this sight I wish I'd started with this recipe because it is the BEST! I omitted the cayanne pepper for the kids this salad is not to sweet like most. Wonderful recipe! Thank you. Read More
(30)
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Rating: 5 stars
05/27/2007
Very tasty dressing to this salad. I added cilantro radishes and green pepper. I also used fresh green beans instead of canned for added freshness and crunch. I made this salad for 2 separate dinner guests and both loved it. Read More
(29)
Rating: 5 stars
01/22/2006
I was looking for a bean salad and I found it! This is great and the dressing is wonderful. However I did add 1 large clove garlic to the dressing skipped the garlic and onion powders as I added green and red onions to the beans. Again the dressing is wonderful and would be great on anything! Read More
(27)
Rating: 3 stars
08/23/2013
1 stalk of celery is way too much for this recipe. I used only 1 rib the second time I made this which was a lot better. Read More
(25)