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    Home » Recipes » Side Dishes » Three Bean Salad recipe

    LAST UPDATED: October 11, 2021 • FIRST PUBLISHED: May 27, 2021 By Toni Dash 13 Comments

    Three Bean Salad recipe

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    THREE BEAN SALAD TITLE

    Three Bean Salad is a classic summer salad recipe. It’s colorful with soft and crunchy textures, and a delicious tangy-sweet dressing. It’s fast and easy to make! Perfect for easy summer meals, grilling out, picnics and potlucks.

    THREE BEAN SALAD TITLE

    This easy Three Bean Salad is in perfect company with the likes of Broccoli Salad, Macaroni Salad, Potato Salad and Italian Pasta Salad.

    Those summer salad favorites that are hearty, satisfying, full of flavor and iconic. Every family has their own slightly different recipe.

    This one is a cinch to make and a delicious side dish recipe anytime of the year.

    Jump to:
    • Classic Three Bean Salad
    • Even better the next day!
    • Recipe Ingredients + Notes
    • Variations + Substitutions
    • How to make Three Bean Salad – Step-by-Step
    • How long does Three Bean Salad keep?
    • More Recipes You’ll Love!
    • Recipe

    Classic Three Bean Salad

    There are so many reasons to love this salad.

    First it has no mayonnaise which is a plus for summer salads that might sit out at a picnic or gathering.

    Our version combines the sweet and tangy flavors of the traditional salad but we’ve toned down the sugar. It’s sweet, but just enough without being over the top.

    It’s fast to make AND can be made ahead of time.

    Not much prep work and the main ingredients are canned.

    It tastes great, goes with anything and is full of wholesome ingredients.

    three bean salad on spoon

    Even better the next day!

    This is one of those recipes, like spaghetti sauce or chili, that gets better with time.

    Allowing it to sit overnight soaks the dressing into the salad ingredients building on the flavor.

    Recipe Ingredients + Notes

    The Beans: Cannellini beans, kidney beans, garbanzo beans. Use canned beans rinsed and drained. This classic combination provides great color, texture and flavor.

    Red onion. Gives a bit of a spicy flavor to the bean salad.

    Celery. Gives a nice crunch in contrast to the soft beans. You’ll need one cup which is between 2-4 celery stalks depending on the size.

    Italian parsley. Adds some nice green color and great flavor. Curly parsley can be substituted if preferred.

    Italian seasoning blend. This favorite spice blend combines the key Italian spices into one delicious mix. This gives some great Mediterranean flavor to the salad. Try our homemade Italian Seasoning blend!

    Apple Cider Vinegar. Used for the dressing. Gives a perfect tangy flavor.

    Olive Oil. Used in the dressing.

    Salt and pepper. Seasons the dressing.

    three bean salad ingredients

    Variations + Substitutions

    Substitute Green Beans and Wax Beans. Keep the kidney beans and add canned (drained) green beans and wax beans. Substitute 15 ounces cans. You’ll have another classic version of this favorite bean salad.

    Using fresh cooked green beans. For the version above, fresh green beans can also be used. Trim the beans and steam or boil them for a few minutes (literally 2 or 3). Add them to an ice bath to stop the cooking and keep some crunch.

    Swap in distilled white vinegar. It has a stronger vinegar flavor than apple cider vinegar. If you like more tang, try this! Red wine vinegar is another option.

    Use a different oil. Olive oil is a favorite but regular vegetable oil or any other neutral flavored oil can be substituted.

    Add chopped green bell pepper. Actually ANY color bell pepper will additional color, flavor and crunchy texture.

    Don’t want to use sugar? Add some honey or agave nectar. The dressing needs a bit of sweetness to offset the vinegar. If you love the flavor of pickled foods you can try leaving it out all together.

    Swap cilantro for the parsley. For a different flavor profile try this change up.

    Swap carrots for the celery. Give some bright orange color and some sweetness along with the crunch.

    three bean salad serving in small bowl

    How to make Three Bean Salad – Step-by-Step

    STEP 1. Combine the salad ingredients

    Add the beans, celery, onion, parsley and seasoning to a large bowl (photo 1).

    STEP 2. Make the dressing

    In a small bowl combine the apple cider vinegar, olive oil, sugar, salt and pepper (photo 2). whisk together.

    three bean salad recipe steps 1-4

    STEP 3. Combine

    Pour the dressing into the salad (photo 3) and toss to coat and fully combine (photo 4).

    How long does Three Bean Salad keep?

    Store in the refrigerator in an airtight container for up to 5 days. The flavor actually improves with storing it.

    Serve chilled or at room temperature.

    three bean salad from above

    More Recipes You’ll Love!

    • 15 Salad Dressing Recipes to Get You Excited About Salad Again
    • Winter Salad & Warm Cranberry Honey Dressing
    • Chicken Salad
    • Fresh Green Beans with Bacon and Sliced Almonds
    • Green Goddess Dressing
    Did you make it? Please RATE THE RECIPE below!
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    Recipe

    three bean salad

    Three Bean Salad

    This easy classic salad is perfect for summer gatherings. It's fast to make, can be made ahead and is full of sweet-tangy flavors.
    5 from 10 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Salad
    Cuisine: American
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Servings: 6 total yield aproximately 6 cups
    Calories: 109kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Ingredients

    Salad

    • 1 15-ounce can Cannellini beans drained and rinsed
    • 1 15-ounce can Kidney beans drained and rinsed
    • 1 15-ounce can Garbanzo beans
    • 1/2 cup chopped Red onion
    • 1 cup chopped Celery
    • 1/4 cup chopped fresh Italian parsley
    • 2 teaspoons Italian seasoning

    Dressing

    • 1/4 cup Apple cider vinegar
    • 1/4 cup Olive oil
    • 2 tablespoons Granulated sugar
    • 1 teaspoon Salt
    • 1/2 teaspoon ground Black Pepper

    Instructions

    • Combine the salad ingredients in a large bowl: beans, onion, celery, parsley and Italian seasoning.
    • In a small bowl whisk together the dressing ingredients: apple cider vinegar, olive oil, sugar, salt and pepper.
    • Pour the dressing over the salad and mix together to coat the salad ingredients fully.
    • The salad can be served immediately or refrigerated to allow the dressing to soak into the ingredients.
      Best flavor when served at room temperature or only slightly chilled. Allow to warm at room temperature before serving if it has been chilled.

    Notes

    Make it ahead!
    The salad can be made ahead and the flavors will improve with the dressing soaking into the salad ingredients.
    Variations + Substitutions
    Substitute Green Beans and Wax Beans. Keep the kidney beans and add canned (drained) green beans and wax beans. Substitute 15 ounces cans. 
    Using fresh cooked green beans. For the version above, fresh green beans can also be used. Trim the beans and steam or boil them for a few minutes (literally 2 or 3). Add them to an ice bath to stop the cooking and keep some crunch.
    Swap in distilled white vinegar or red wine vinegar. It has a stronger vinegar flavor than apple cider vinegar. If you like more tang, try this! 
    Use a different oil. Olive oil is a favorite but regular vegetable oil or any other neutral flavored oil can be substituted.
    Add chopped green bell pepper. Actually ANY color bell pepper will additional color, flavor and crunchy texture.
    Don’t want to use sugar? Add some honey or agave nectar. The dressing needs a bit of sweetness to offset the vinegar. If you love the flavor of pickled foods you can try leaving it out all together.
    Swap cilantro for the parsley. For a different flavor profile try this change up.
    Swap carrots for the celery. Give some bright orange color and some sweetness along with the crunch.
    Storing it
    Store in an airtight container in the refrigerator for up to 5 days.

    Nutrition

    Calories: 109kcal | Carbohydrates: 7g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 404mg | Potassium: 96mg | Fiber: 1g | Sugar: 5g | Vitamin A: 299IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 1mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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      Recipe Rating




    1. Patty Settles says

      May 30, 2022 at 10:26 am

      5 stars
      So good. Your recipes never disappoint. I have a bunch of herbs growing, so I added a little thyme, basil, mint, and rosemary along with the parsley.

      Reply
      • Toni Dash says

        May 31, 2022 at 6:03 pm

        Sounds delish! And thank you for your kind comment! I’m so glad you are finding recipe you enjoy!

        Reply
    2. Laura says

      June 06, 2021 at 1:41 pm

      5 stars
      This is such a tasty salad- perfect for taking along to a bbq! I’ll be using this one a lot this summer!

      Reply
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