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Three Bean Salad

three bean salad.jpg

This three bean salad enhances the flavors of kidney, garbanzo, and green beans with a simple salad dressing that is easy to throw together after Yom Kippur as part of your break-the-fast menu.

  • Duration
  • Prep Time
  • 6Servings


  • 1 1/2 teaspoons Dijon mustard
  • 1 1.2 teaspoons sugar
  • 1/3 cup apple cider vinegar
  • 1/4 cup olive oil
  • 1/4 teaspoon kosher salt
  • Pinch freshly ground black pepper
  • 1/2 head iceberg lettuce, washed, dried, and torn into bite-seized pieces
  • 1 medium red onion, finely chopped
  • 1 (14-ounce) can garbanzo beans, rinsed and drained
  • 1 (14-ounce) can kidney beans, rinsed and drained
  • 1 (14-ounce) can green beans, rinsed and drained


1. In a medium bowl, whisk together mustard, sugar, vinegar, oil, salt, and pepper to taste.

2. In a large salad bowl, combine lettuce, onions, garbanzo beans, kidney beans, and green beans. Toss with dressing.

3. Let sit for 1/2 hour before serving so the flavors meld.