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This is the salad I make when I need something that’s ready in 5 minutes and gets better the longer it sits.
The dressing soaks into the beans over a few hours, and the flavor on day two is noticeably better than it is fresh. It’s one of the easiest things I prep ahead for the week.
How to Make Three Bean Salad?
Simple to put together — everything goes into one bowl and the dressing does the work.
A combination of Kidney, Cannellini and Garbanzo beans, red onions and parsley, sour and salty dressing, this salad is made with basic ingredients, but tastes super refreshing.
How Do You Dress This Salad?
This three bean salad is dressed with a basic – flavorful, savory and sour dressing, made with olive oil, vinegar, lemon juice (optional), sweetener, salt and pepper.
Dried mint is the one I add most often — it works well with the vinegar and brightens the whole dressing.
How Long Does Three Bean Salad Last in the Fridge?
Keep the dressed salad in an airtight container in the fridge for up to 5 days. You can add more salt, olive oil and vinegar if needed after the second day.
Can You Freeze Bean Salad?
This salad can be frozen in an airtight container or zip lock bag for up to 2 months. Defrost in the fridge overnight and serve when ready.
Recipe Tips
- Get good quality beans — well picked beans will be firm, non-bruised and make a prettier salad.
- Rinse well — so the beans don’t bring any brine flavor and don’t stick together in the bowl.
- Peel the chickpeas — optional, but worth the extra 10 minutes. Peeled chickpeas are easier to eat, the skins won’t stick to your teeth, and they absorb the dressing better. I always peel my canned chickpeas for salads and hummus.
- Let the beans soak the dressing for at least 2 hours before serving — they pick up a lot of flavor and turn slightly tender.
- Warm the dressing before adding it — I heat the olive oil, vinegar, and lemon juice in a small pan for about a minute, just until warm, then pour it over the room-temperature beans. They absorb the flavor faster and more evenly than with a cold dressing. The difference is noticeable.
- Fresh mint and a pinch of sumac are the additions I come back to most — mint brightens the whole bowl, sumac adds tangy depth that works well with the vinegar. Toasted pine nuts are worth adding if you’re serving this at a gathering.
- Home-cooked beans — if you want to use them instead of canned, make sure they’re fully cooled before adding the dressing. Warm beans absorb too much liquid and turn soft.
Can You Use Other Types of Beans for this three bean salad recipe ?
Yes, you can substitute any of the three beans or use more than three varieties. The salad will taste a little different depending on what you choose.
- Green beans — add fresh crunch but are tender and snappy rather than creamy, so they change the texture more than the flavor.
- Black beans — earthier than Kidney beans and work well as a direct swap. The color contrast is nice too.
What to Serve This Salad With?
While you can make bean salad year round, I make it more often in the summer. Minimal prep makes it perfect for grilling season.
You can serve this salad on its own as a vegetarian meal, or alongside grilled meat like chicken, steak, skewers or fish.
Pair with my favorite Grilled Chicken Thighs, Grilled T-Bone Steak or Easy Grilled Mahi Mahi.
More Bean Recipes:
Easy Three Bean Salad
Ingredients
- 15 oz Garbanzo beans, chickpeas, rinsed and drained (peel if you have time)
- 15 oz Cannellini beans, rinsed and drained
- 15 oz Kidney beans, rinsed and drained
- ½ medium red onion, chopped
- ½ bunch fresh parsley, chopped
- 2 tbsp lemon or lime juice
- 4 tbsp olive or vegetable oil
- 1 tbsp apple cider vinegar, or more to taste
- ½ tsp salt, or more to taste
- Ground black pepper, optional
- Optional: ½ tsp sugar, to balance the dressing
Video
Instructions
- In a small bowl combine the lemon juice, vinegar, olive oil, salt and pepper. Whisk to combine.
- Place the chickpeas, Cannellini and Kidney beans in a bowl. Add the onion, parsley and pour the dressing on top. Stir to coat.
- Add more salt, pepper, oil or vinegar if needed.
- Refrigerate for at least 2 hours before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m making these for dinner this week. Yummy