Three Bean Salad


  • 1 can (15 ounces) white beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans, rinsed and drained
  • 1 orange or red bell pepper, diced
  • ½ cup pitted Kalamata olives, diced
  • ½ red onion, chopped


  • ¼ cup apple cider vinegar
  • 2 Tablespoons olive oil
  • ½ teaspoon salt
  • 1 teaspoon honey
  • 1 large garlic clove, minced


  1. In a glass or plastic mixing bowl, combine beans, bell pepper, olives and onion.
  2. Combine dressing ingredients, mixing well until fully incorporated. (I like to place the dressing ingredients in a small plastic container with a good lid, cover securely and shake until fully mixed.)
  3. Pour the dressing over the bean mixture, stir until well coated, cover and refrigerate for at least an hour before serving. Always serve cold.

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