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5 from 1 vote

Three Bean Salad with Carrots

A classic bean salad, with colorful fresh ingredients.
Author: Ginger



  • 1/2 cup dry kidney beans soaking in water overnight
  • 1 1/2 cups fresh green beans trimmed and chopped
  • 1 1/2 cups fresh yellow beans trimmed and chopped
  • 1 1/2 cups carrots sliced into comparative sized pieces
  • 1/2 of a red onion sliced thinly
  • 3/4 cup apple cider vinegar
  • 1/2 cup canola oil
  • 1/3 cup sugar
  • salt and pepper to taste



  • Soak dry kidney beans in water overnight.
  • Next day, drain and rinse kidney beans and add fresh water. Cook kidney beans according to package directions, and cook to desired doneness. When done, transfer beans to a bowl of iced water to stop cooking.
  • Trim and chop the green and yellow beans. Slice carrots into similar sizes as the beans.
  • Place carrots and beans in a steamer basket, inside a large pot and fill with one inch of salted water. (You could boil in a small amount of water as well). Once water boils, cook/steam vegetables for about 5 minutes, or until they reach the desired tenderness.
  • Remove vegetables and place directly into a bowl of iced water to stop cooking.
  • In a large bowl (the one you plan to serve the salad in), combine oil, apple cider vinegar, sugar and a little salt and pepper. Stir to blend, and let sit so that the sugar can dissolve, while you slice the onions.
  • Slice 1/2 of a red onion, into thin slices.
  • In the large bowl with dressing, add the kidney beans, yellow and green beans, carrots, and onions. Stir gently to coat all vegetables.
  • Place in refrigerator and allow the vegetables to marinate for at least four hours, or even overnight. Gently stir the salad every once in a while, to insure all the vegetables marinate evenly.
  • Serve.


If you choose, canned vegetables will work just fine in this recipe as well. One can each: wax beans, green beans, kidney beans, and carrots.