Three Bean Salad with Vidalia Onion Dressing

This Three Bean Salad recipe with Vidalia Onion Dressing is a classics side dish that’s easy to make and always a crowd-pleaser.

This salad is a staple at barbecues and picnics. I love making this salad with green beans that are fresh from the garden.


– vegetable oil – Vidalia onion – garlic clove – granulated sugar – white vinegar – ground mustard – salt – ground turmeric – black pepper – fresh green beans – water – garbanzo beans – red kidney beans


PREP TIME: 25 min.

NOTE: The salad can stay at room temperature for about 2 hours before it will need to be refrigerated. The salad will keep, covered in the refrigerator, for 2-3 days.

Step-by-step instructions!

Follow our easy instructions for success!

For the dressing: Place all of the dressing ingredients into a high-powered blender and blend for 45 seconds. Transfer to a bowl and chill until ready to use.


Cook beans: Add 1 1/2 cup water and salt to a medium pot with a steam basket inserted inside. Bring the water to a boil over high heat.


Once boiling, add beans to the steaming basket, cover, and reduce heat to simmer. Steam the beans for 5-6 minutes, or until crisp-tender.


Once the beans are done steaming, drain them and place them into the bowl of ice water.


In a large mixing bowl add garbanzo beans and kidney beans. Drain the green beans and add them to the bowl with the other beans.


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