Three Bean Salad

Try this sweet & tangy bean salad along with your favorite grilled meal. This easy-to-make salad is best after having time in the fridge to allow the flavors to combine and strengthen. It keeps well, so consider making a double-batch and enjoying it in little doses throughout the week.

Co-op Sales Organic Green Beans
  • 1 can green beans
    (or 1/2# fresh green beans)
  • 1 can canellini beans
  • 1 can garbanzo beans, rinsed
  • ½ cup celery, diced
  • ½ red bell pepper, diced
  • ¼ onion, diced
  • 1 Tbsp fennel fronds, minced
  • ¼ cup oil
  • 2 Tbsp agave
  • 6 Tbsp white vinegar


If using fresh green beans–rinse, end, and cut beans. Place them in a pot of water and bring to a boil. Reduce the heat to medium and simmer about 3 minutes or until just tender and still bright green. Place in colander and rinse thoroughly with cold water and set aside to drain and cool.

If using canned green beans–drain, rinse, and place in a bowl.

Drain and rinse garbanzo and canellini beans and place in bowl with green beans. Add diced celery, red pepper, onion and fennel fronds. Mix oil and agave in blender. Add vinegar and mix until combined. Pour oil mixture over beans. Marinate in refrigerator at least 8 hours, stirring occasionally.