A Mean Three-Bean Salad

A Mean Three-Bean Salad


  • 2  15 oz. cans pinto beans
  • 2  15 oz. cans kidney beans
  • 2  15 oz. cans garbanzo beans
  • 1  c  red onion, thinly sliced
  • 1  c  green bell pepper, chopped
  • 1  c  red bell pepper, chopped
  • 1/2  c  celery
  • 3/4  c  red wine vinegar
  • 1/2  c  sugar
  • 1/2  c  olive oil
  • 1/2  tsp  dry mustard
  • 1/2  tsp  salt
  • 2  Tbsp  parsley, chopped
  • 1  Tbsp  fresh cilantro, chopped
  • 1  tsp  fresh oregano, chopped


Drain all the beans; put into a large mixing bowl. Add red onion, bell peppers and celery. In small bowl, combine vinegar, sugar, olive oil, salt, mustard, cilantro, parsley, and oregano. Pour over beans and veggies; toss to mix well. Cover and refrigerate several hours or overnight, stirring occasionally.

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