Three Bean Salad Recipe

This recipe is linked on Allergy Friendly Friday 4/15/11 over here at Cybele Pascal’s website!

It is fun getting to share these ideas with the allergy community, sometimes I think these things are obvious but if I think back to when I was just starting out with a new way of cooking it was daunting to come up with a little variety in how to “package” our new staples of beans, potatoes, rice, and veggies.  Avoiding grapes and their vinegars when you already can’t have corn or wheat vinegars is something fairly unique to our situation.  My daughter can’t even have grape flavored allergy medicine.

One of my all-time favorite cookbooks is The New Best Recipe (amazon affiliate link) from Cook’s Illustrated Magazine.  I actually discovered Cook’s Illustrated (amazon affiliate link) at our local library as there was a big stack of old issues for sale in the used bookstore for ten cents apiece.  I carefully selected one issue that sounded interesting (they list most of the recipes on the cover) and took it home.  The next week we were at the library for story time I sought out their entire selection and bought the rest, I think there were 15 total or so.  They didn’t just have recipes like you read about in other magazines, they explained everything and had equipment reviews and detailed stories of how they arrived at a particular formulation for a dish.  One of the issues I got had a recipe I have yet to see in any of their books for a homemade veggie burger.  I can’t make it anymore because it requires cashews, mayonnaise, and breadcrumbs (among other things) but it was fantastic.  The same folks that do Cook’s Illustrated are involved in the America’s Test Kitchen show on PBS so you may have seen that.  A lot of my kitchen items were chosen because they recommended them and I have yet to be disappointed.

At any rate, on with the recipe.  This one I adapted from The New Best Recipe (it is on pages 93-95) but it is pretty far removed from the original because of allergy related substitutions and shortcuts.  This is the version I make, it makes a lot so I would halve it if you don’t want to have it for a few days or if you aren’t making it for a potluck.


Garlic Press

Knife, cutting board

Large bowl

Small saucepan


1/2 cup seasoned rice vinegar

1/2 cup apple cider vinegar (don’t use all cider vinegar or the balance of flavors won’t work)

1/2 cup canola oil

3/4 cup sugar

3 cloves garlic, minced

2 fifteen ounce cans green beans, rinsed

2 fifteen ounce cans red kidney beans, rinsed

2 fifteen ounce cans garbanzo beans, rised

1/2 medium onion, minced

1/3 cup fresh parsley leaves, minced

salt and pepper to taste


Drain and rinse all your beans, mix in your minced onion and parsley, set aside.  In your saucepan, heat the oil, vinegar and garlic on medium high until it starts to simmer/boil.  Add your sugar a little bit at a time, stirring, until it has dissolved.  Remove saucepan from the heat to cool.  When the mixture isn’t too hot (sometimes I am impatient and add it too soon to the beans and then the parsley kind of cooks, you don’t want that!) pour it over your beans, cover and put it in the fridge for a few hours or overnight.

Sometimes we eat it right away but we’re impatient like that.

(See more photos here).  Also, if you don’t have the two vinegars listed here and aren’t allergic to grape vinegars, you can use 1 cup red wine vinegar instead.

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