Saturday, August 31, 2013

Three Bean Salad with Mint

Here is a wonderfully fresh and light salad to serve on a hot day.  My mom made a kind of sweet three bean salad when I was growing up, and I liked it, but now I like a tangy version.  I added a few other ingredients to snazz this up, and it's definitely a favorite of mine.

Three Bean Salad with Mint


1 - 15oz. can of green beans
1 - 15oz. can of garbanzo beans
1 - 15 oz. can of kidney beans
2 sprigs' worth of mint leaves (about 8 to 12 leaves), chopped small
1 stalk celery, chopped small
1 green onion, sliced thin
1/2 cup of your favorite tangy dressing - can adjust to taste (We used LaMartinique True French Vinaigrette)


In a large colander, pour all your canned beans and rinse under cold water.  Drain completely, and put in a large bowl.  Stir in the rest of the ingredients, and chill for at least two hours before serving.  Toss, taste, adjust dressing if necessary, and serve.  Yummy.  Feeds five hungry vegans.


  1. yum, i love bean salads with mint! thank you for sharing.=)

  2. Kelli, you're welcome. :-) What other kinds of bean salads have you tried?

  3. I love bean salads - it's one of the rare dishes I crave that's actually quite healthy!

  4. I love 3 bean salad. I make it often. thanks for posting BM.

  5. Joey, I like a good bean salad on a hot summer day.

    Millie, I'd love to see your version!

    SV,I'm so glad we can all agree on the stupendous desirability of the Three Bean Salad.