Three Bean Salad

This three bean salad is the perfect make-ahead dish for any BBQ or weekly meal prep idea. Ready in under 10 minutes it is quick and easy to prepare without forgoing any flavor. This salad is a great summer meal for those days when it’s just too hot to cook and is filled with plant-based protein to keep you fueled for your day.

My mom used to make three bean salad all the time when I was a kid, it was a staple dish in our fridge during the summer months that we could just grab for a quick lunch when we needed it. To me, those are the perfect type of summer meals, the ones where you can arrange your own combination of cold goodies based on whatever you have on hand.

There are certainly many different ways to make a three bean salad, so this just happens to be mine. I like this combination because there is no cooking required and you can load it up with as many veggies as you like, and if you are feeling a little extra, a sprinkle of feta cheese goes well on top!

Why You’ll Love This Three Bean Salad Recipe

• Easy – This salad is super easy to make.
• Tasty – It’s full of fresh and vibrant flavors.
• Make Ahead – It stores well in the fridge making it great for meal prep.
• High in Fiber – Filled with all the beans and lots of vegetables, this salad is fiber packed.
• Lots of Protein – The combination of beans in the salad provides a decent amount of vegetarian protein to the dish.

Three Bean Salad Ingredients

The most common ingredients in three bean salad are kidney beans, green beans or wax beans, and garbanzo beans (chickpeas). For this version, I opted to add kidney beans and add some extra veggies, as well as a little Mediterranean flavor. Here’s what you’ll need:

• Garbanzo Beans – A can of garbanzo beans, also known as chickpeas.
• Black Beans – A can of black beans.
• Kidney Beans – A can of red kidney beans, you could also use white kidney beans, also known as cannellini beans, if you like.
• Tomatoes – To give it some Mediterranean flare.
• Cucumber – To add some veggies and texture.
• Red Onion – For some color and crunch.
• Bell Pepper – The recipe calls for a yellow bell pepper but you could use red or orange as well.
• Fresh Parsley – To add some freshness and greens. You could also add other fresh herbs such as basil, chives, or dill.
• Dressing – A combination of olive oil, red wine vinegar, garlic, Dijon mustard, honey, salt, and pepper.

Although the recipe doesn’t call for it, a bit of crumbled feta cheese on top would pair very nicely.

How to Make Three Bean Salad

1. Drain the beans. Add the chickpeas, black beans, and kidney beans to a colander to remove excess liquid, and then rinse them well.
2. Chop the vegetables. While the beans are draining, chop your tomatoes, cucumber, red onion, and bell pepper into bite-size pieces.
3. Make the dressing. In a small bowl or jar, combine the olive oil, red wine vinegar, honey, minced garlic, mustard, salt, and pepper and whisk or shake until well combined.
4. Mix your salad. Add the beans and vegetables to a large mixing bowl, top with dressing and chopped parsley, and toss until well combined.
5. Season to taste. Taste the salad and adjust the salt and pepper seasoning to taste.
6. Serve and enjoy!

The detailed instructions are in the recipe card below.

The Best Three Bean Salad Dressing

While a classic three bean salad recipe will call for a mixture of vinegar, oil, and sugar, I think the salad needs a little more flavor. The best dressing for three bean salad is a homemade dressing of olive oil, red wine vinegar, honey, minced garlic, Dijon mustard, salt, and black pepper.

What to Serve with Three Bean Salad

Here are some my favorite things to serve with three bean salad:

• Spinach Feta Turkey Burgers
• Salmon Burgers
• Black Bean Burgers
• Honey Mustard Chicken Thighs
• Lemon Pepper Chicken Thighs
• Honey Lime Chicken Skewers
• Honey Ginger Grilled Salmon

FAQs

More Healthy Bean Salad Recipes:

• Summer Bean Salad
• Quinoa Chickpea Salad
• Black Bean and Corn Salad

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