How to Make Three Bean Salad

Rinse chickpeas and kidney beans, picking through for stones.

Soak chickpeas and kidney beans overnight.

Cook soaked beans on stovetop for about 2 hours or in a pressure cooker on high pressure for 1 hour, letting pressure release naturally for 30 minutes.

Peel and thinly slice half of red onion, reserving the rest for another recipe, and let slices sit in a bowl of water until beans are done.

Fill a medium pot half full with water and place on stovetop over high heat.

Cut ends off green beans and cut onion slices in half.

Boil green beans and onion slices in the pot until tender, about 10 minutes.

Drain chickpeas, kidney beans, green beans, and red onion.

Whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper.

Mix in beans until well coated.

Chill three bean salad in the refrigerator for at least 2 hours before serving.

Equipment Needed

Spice Level: