Three Bean Salad

Why You’ll Love This Recipe

You’ll love this Three Bean Salad for its balance of sweet, tangy, and savory flavors. It’s protein-rich, fiber-packed, and requires no cooking—just mix and chill. It’s the perfect make-ahead dish since the beans soak up the dressing over time, becoming even more flavorful. Plus, it’s naturally vegetarian, gluten-free, and great for meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Canned green beans, drained
• Canned kidney beans, rinsed and drained
• Canned garbanzo beans (chickpeas), rinsed and drained
• Red onion, finely chopped
• Celery, diced
• Red bell pepper, chopped
• Fresh parsley, chopped

For the Dressing:

• Olive oil
• Apple cider vinegar or red wine vinegar
• Honey or sugar
• Dijon mustard
• Garlic, minced
• Salt and black pepper

Directions

1. In a large bowl, combine the green beans, kidney beans, chickpeas, red onion, celery, bell pepper, and parsley.
2. In a small bowl or jar, whisk together olive oil, vinegar, honey, Dijon mustard, garlic, salt, and pepper until well blended.
3. Pour the dressing over the bean mixture and toss to coat evenly.
4. Cover and refrigerate for at least 1 hour (or overnight) to allow the flavors to develop.
5. Give it a quick toss before serving and adjust seasoning if needed.

Servings and timing

This recipe serves 6–8 people.
Preparation time: 15 minutes
Chilling time: 1 hour
Total time: 1 hour 15 minutes

Variations

• Add More Beans: Mix in black beans, navy beans, or cannellini beans for extra variety.
• Sweet and Tangy: Add a splash of balsamic vinegar or a teaspoon of maple syrup for deeper flavor.
• Fresh Herbs: Use cilantro, basil, or dill for a unique herbal twist.
• Spicy Version: Add red pepper flakes or a diced jalapeño for a little heat.
• Protein Boost: Add cooked quinoa or edamame for extra protein and texture.

Storage/Reheating

Store Three Bean Salad in an airtight container in the refrigerator for up to 5 days. The flavors intensify as it sits, making it ideal for meal prep. Serve chilled or at room temperature. This salad does not require reheating and tastes best cold.

FAQs

1. Can I use fresh beans instead of canned?

Yes, just cook them until tender and let them cool before adding to the salad.

2. How long should I chill the salad before serving?

At least 1 hour, but overnight gives the best flavor.

3. Is Three Bean Salad healthy?

Yes, it’s full of fiber, plant-based protein, and healthy fats from the olive oil dressing.

4. Can I make it vegan?

Yes, simply use maple syrup or sugar instead of honey in the dressing.

5. Can I use different beans?

Definitely! Mix and match your favorite beans like black beans or white beans.

6. What kind of vinegar works best?

Apple cider vinegar or red wine vinegar gives the best balance of acidity and flavor.

7. How long does it last in the fridge?

It stays fresh for up to 5 days in an airtight container.

8. Can I make this salad ahead of time?

Yes, it’s even better when made a day ahead since the flavors meld beautifully.

9. What can I serve with Three Bean Salad?

It pairs perfectly with grilled meats, sandwiches, or barbecue dishes.

10. Can I freeze Three Bean Salad?

Freezing isn’t recommended, as the beans and vegetables lose their texture once thawed.

Conclusion

Three Bean Salad is a timeless, flavorful, and wholesome dish that’s as easy to make as it is delicious. With its combination of tender beans, crisp veggies, and tangy dressing, it’s the perfect make-ahead salad for any occasion. Whether you’re hosting a cookout, preparing lunch for the week, or looking for a healthy side, this salad delivers freshness and flavor in every bite.

Three Bean Salad

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Three Bean Salad is a classic, colorful, and refreshing dish made with a trio of beans, crisp vegetables, and a tangy-sweet vinaigrette. It’s easy to make, packed with protein and fiber, and perfect for potlucks, picnics, or healthy meal prep.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 15 minutes (including chilling)
• Yield: 6–8 servings
• Category: Salad
• Method: No Cook
• Cuisine: American
• Diet: Vegan

Ingredients

• 1 can (15 oz) green beans, drained
• 1 can (15 oz) kidney beans, rinsed and drained
• 1 can (15 oz) garbanzo beans (chickpeas), rinsed and drained
• 1/4 cup red onion, finely chopped
• 1/2 cup celery, diced
• 1/2 cup red bell pepper, chopped
• 2 tablespoons fresh parsley, chopped
• 1/4 cup olive oil
• 1/4 cup apple cider vinegar or red wine vinegar
• 1 tablespoon honey or sugar
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and black pepper to taste

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Instructions

1. In a large bowl, combine green beans, kidney beans, chickpeas, red onion, celery, bell pepper, and parsley.
2. In a small bowl or jar, whisk together olive oil, vinegar, honey, Dijon mustard, garlic, salt, and pepper until smooth.
3. Pour the dressing over the bean mixture and toss until evenly coated.
4. Cover and refrigerate for at least 1 hour, or overnight, to let the flavors develop.
5. Toss again before serving and adjust seasoning if necessary.

Notes

• Chill for at least 1 hour before serving for best flavor.
• Substitute maple syrup for honey to make it vegan.
• Use any combination of beans such as black beans or white beans.
• Fresh cooked beans can be used instead of canned—just cool them first.
• The salad tastes even better the next day as the flavors meld together.

Nutrition

• Serving Size: 1 cup
• Calories: 210
• Sugar: 6g
• Sodium: 310mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 7g
• Protein: 7g
• Cholesterol: 0mg