Three bean salad in a white bowl.

Three Bean Salad

Author: Stephanie Kay

This bean salad works well as a main course, side dish, or meal prep idea. If you are making the salad in advance, you can freshen it up with a bit more dressing and/or salt and pepper when you’re ready to serve.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Category: Salads
  • Cuisine: Mediterranean
  • Diet: Vegetarian
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  1. In a large colander, strain and rinse chickpeas, black beans, and kidney beans and set aside.
  2. In a small bowl or jar, combine the olive oil, mustard, honey, garlic, salt, and black pepper, and whisk together until emulsified and well combined. Set aside.
  3. In a large bowl, combine the diced vegetables and beans, and give it a good stir to ensure everything is well combined.
  4. Drizzle the salad with the dressing and toss again to ensure everything is well coated. Taste the salad and season with additional salt and pepper to taste.
  5. The salad can be served immediately or stored in an airtight container in the fridge for up to 5 days.