Three Bean Salad in a Glass Bowl

Three Bean Salad

This Three Bean Salad is simple and perfect for any summer picnic or get together!
Servings 4 people
Author Living Vegan Staff


  • 1/2 c Red Wine Vinegar
  • 1/4 c Sugar
  • 1/4 c Olive Oil
  • 1 tsp Garlic minced
  • 1/8 tsp Black Pepper
  • 8 oz Cut Green Beans about 1/2 of a can, drained
  • 8 oz Cut Yellow (Wax) Beans about 1/2 of a can drained
  • 8 oz Red Kidney Beans about 1/2 of a can drained
  • 1/4 c Red Onion diced
  • 2 tbsp Flat Leaf Italian Parsley chopped finely


  • Combine beans and parsley in a large bowl.
  • In a small saucepan, combine the marinade ingredients and cook over medium heat just until the sugar dissolves. Pour over the beans.
  • Add parsley and stir well to combine.
  • Place in an airtight container and refrigerate for at least one hour prior to serving (or overnight).
  • Serve cold or at room temperature.


If storing for more than overnight, I recommend draining off most of the liquids.