This recipe is so simple and everybody goes nuts for it! It’s healthy, easy and it is delicious as a fresh topping on salads, or as a side dish. We know you will love this Quick Pickled Three Bean Salad as much as we do!
I started eating (and since craving) this Four Bean Salad I buy at Costco. It comes in a 2 pack and is only about $8, but I go through the jars so fast, and my mental load (and my bank account) can only take about 1 Costco trip every week or two so I decided to make it on my own! It’s pretty simple and you only need a few ingredients. It tastes exactly the same as the Costco version, the only changes I made are 1) I use fresh green beans versus canned (though you could use canned if you wanted to) and 2) Costco’s is really a 4 Bean Salad. It has yellow green beans but frankly it makes no difference in the taste so I omitted (and 3 bean salad sounds better!).
Quick Pickled Three Bean Salad Ingredients
- Vinegar
- Sugar
- Salt
- Green Beans: I use fresh for added crunch but chef’s choice if you want to use canned.
- White Onion: These really help add to the flavor. Unless you hate onions, don’t omit! They’re pretty mild and not overpowering.
- Kidney Beans
- Chickpeas
How to Make Pickled Green Bean Salad
-
Cut onion into small, thin chunks. Set aside.
- Wash and trim green beans. Cut off the ends, and then cut them into 1/2 inch to 1 inch pieces. Set aside.
- Drain and rinse kidney beans and chickpeas. Set aside.
- Layer green beans, onions, with kidney beans and chickpeas on top. Layering the green beans on the bottom will help them pickle better as the kidney beans/chickpeas are already soft.
- Combine vinegar, sugar and salt in microwave safe bowl or measuring cup. Stir. Heat for three minutes in microwave. Stir again making sure all sugar and salt is dissolved.
- Pour vinegar mixture over beans/onions.
-
Store in refrigerator for at least one hour before serving and up to two weeks.
What type of dish to use for quick pickled bean salad:
I used a glass pyrex dish with a fitted lid, here’s a link for the same one. You could also use a large jar. Keep in mind this is not a canning recipe though!
Once the pickled bean salad is in a Tupperware container, refrigerate for 1 hour and then you’re ready to enjoy it. It’s that easy!
More Pickled Recipes:
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Cheers to easy recipes! – Kathi and Rachel
Quick Pickled Three Bean Salad
Ingredients
- 2.5 cups green beans (washed, trimmed, and cut into 1 inch pieces)
- 1 15 oz can of chickpeas (drained and rinsed)
- 1 15 oz can of kidney beans (drained and rinsed)
- 3/4 cup onion (diced)
Quick Pickled Mixture
- 2 cups white vinegar
- 3 tbsp granulated sugar
- 2 tsp salt
Instructions
- Cut onion into small, thin chunks. Set aside.
- Drain and rinse kidney beans and chickpeas. Set aside.
- In a glass dish with a tight fitting lid (or a large jar), layer green beans on the bottom, followed by onions, with kidney beans and chickpeas on top. (Layering the green beans on the bottom will help them pickle better as the kidney beans/chickpeas are already soft). Set aside.
- Combine vinegar, sugar and salt in microwave safe bowl or measuring cup. Stir. Heat for three minutes in microwave. Stir again making sure all sugar and salt is dissolved..
- Pour vinegar mixture over beans/onions. Store in refrigerator for at least one hour before serving and up to two weeks after making.
Kathy says
I know that in most cases you can swap sugar for a granulated sugar substitute, but I wanted to check if you think it would work well in your pickling solution? My husband is a diabetic and he loves 3 bean salad.
Kathi & Rachel says
.