Three Bean Salad

From Christine's Kitchen

Print Friendly and PDF Serves 4


  • 1/2 cup diced red onion 


  • 2 tablespoons Eden brown rice vinegar
  • 2 tablespoon Eden ume vinegar (or 2 more tablespoons apple cider vinegar)
  • A few pinches 365 Brand sea salt
  • ¼ cup 365 Brand olive oil
  • 2 tablespoons maple syrup
  • 2 teaspoons prepared mustard
  • 2 tablespoons soy sauce
  • 1/2 teaspoon garlic powder
  • ½ teaspoon dried oregano 


  • 1 cup trimmed and cut fresh green beans (1-inch pieces)
  • 1 cup carrot matchsticks
  • 1 15-oz. can garbanzo beans, drained and rinsed
  • 1 15-oz. can black beans, drained and rinsed
  • 1 15-oz. can kidney beans, drained and rinsed
  • 2 stalks celery, chopped
  • 1/4 cup chopped parsley 


Place the onion in a small glass bowl. Add the Eden brown rice vinegar, Eden ume vinegar and a few pinches of the salt. Mix well with your fingers. Set aside.

In a separate bowl, combine the olive oil, maple syrup, prepared mustard, soy sauce, garlic powder and oregano. Whisk until well blended. Set aside.

To make the salad, put a couple of inches of water in a medium saucepan. Bring the water to a boil over high heat. Add the green beans and cook for two minutes. Using a slotted spoon or fine mesh strainer spoon, remove the green beans and place in a strainer to drain. Dip the green beans briefly in a bowl of ice water if you wish to stop them from cooking and cool them down faster. Now add the carrots to the boiling water, and cook for 1 minute. Drain the carrots in a strainer and rinse them under cold water or dip them in the ice bath.

Transfer all salad ingredients to a large bowl and add the garbanzo beans, black beans, and kidney beans. Add the celery and parsley. Add the dressing and marinated onions, along with any remaining vinegar from soaking the onions. Toss the salad until the dressing is evenly distributed. Cover and chill before serving if you wish. Stored in a sealed container in the refrigerator, Three Bean Salad will keep for 4 days.

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