Three Bean Salad

by Todd Leonard CEC on May 15, 2014
Todd Leonard CEC
Overall Rating: 5/5 | Kids Rating: 0/5


This cold salad is perfect for lunchtime!

Serves: 10

Prep Time: 30 min

Cook Time: 120 min

Total Time: 150 min

Total Time:
Prep Time:
Cook Time:
150 min
30 min
120 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.


  • 1 c. Kidney Beans (presoaked and cooked)
  • 1 can (15 ounce) garbanzo beans, drained and rinsed
  • 2 c. THRIVE Green Beans - Freeze DriedTHRIVE Green Beans - Freeze Dried (rehydrated)
  • 1/4 c. red onion, diced
  • 1/2 c. THRIVE Celery - Freeze DriedTHRIVE Celery - Freeze Dried
  • 1/2 c. cider vinegar
  • 1/4 c. vegetable oil
  • 1 tbsp. honey
  • 2 tsp. Cane Sugar
  • 1/2 tsp. dry mustard
  • 1/4 tsp. garlic powder
  • 1/4 tsp. Iodized Salt
  • 1/4 tsp. Peppercorn
  • 1/4 tsp. THRIVE Chefs ChoiceTHRIVE Chefs Choice
  • 1 tbsp. Chives
  • 1/4 tsp. onion powder

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  1. Rinse, soak, and cook kidney beans. In a bowl, gently mix the garbanzo beans, kidney beans, green beans, red onion, and celery.
  2. In a separate bowl, whisk together the vinegar, oil, honey, sugar, mustard, garlic powder, salt, pepper blend, Chef's Choice, chives, and onion powder.
  3. Pour dressing over the salad and toss gently to coat. Cover and refrigerate at least 2 hours. Gently toss before serving.

Yield: 5 cups