Beanage a Trois Salad

We've never seen a disco without chrome, and we've never seen a salad bar without bean salad. Some things are sacred.


  • 2 (16 ounce) cans green beans, drained
  • 2 16 ounce) cans kidney beans, drained
  • 2 (15 ounce) cans garbanzo beans, drained
  • 2 (2 1/4 ounce) cans sliced ripe olives, drained
  • 1/2 cup snipped fresh parsley
  • 2 cups light olive oil
  • 1/2 cups apple cider vinegar
  • 4 tablespoons finely chopped onion
  • 2 tablespoons chopped fresh basil
  • 1/2 teaspoon dried oregano
  • 2 teaspoons granulated sugar
  • 2 teaspoons dry mustard
  • 4 cloves garlic, crushed


  1. Mix beans, olives, and parsley in large bowl.
  2. Shake remaining ingredients in tightly covered container; pour over beans.
  3. Cover and refrigerate, stirring occasionally, at least 3 hours and up to 24 hours.
  4. Pour dressing over salad; toss to coat.
  5. Serve with slotted spoon.

Posted by philocrates at Recipe Goldmine May 14, 2001.

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