three bean salad recipe
The Best three bean salad recipe
What I love most about this salad is how versatile it is. You can eat it straight from the bowl, pile it on top of greens for a heartier meal, or even scoop it up with tortilla chips if you’re feeling snacky. The mix of kidney beans, chickpeas, and green beans gives it a great texture, and the tangy dressing ties everything together. Plus, it’s packed with fiber and plant-based protein, so it keeps everyone full without weighing them down. It’s one of those dishes that feels light but still satisfying, which is exactly what I want in a recipe.
I also appreciate that it’s a great way to get more veggies into my family’s diet without any fuss. The green beans add a nice crunch, the chickpeas bring a creamy bite, and the kidney beans give it that classic salad feel. It’s naturally gluten-free, vegan if you skip the honey (or use maple syrup), and easy to tweak based on what you have in the pantry. Honestly, it’s the kind of recipe I keep coming back to because it’s reliable, delicious, and never lets me down.
Classic Three Bean Salad
A refreshing and protein-packed three bean salad with a tangy dressing. Perfect as a side dish or a light lunch, this salad is easy to make and keeps well in the fridge for days.
🥘Ingredients
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can garbanzo beans (chickpeas), drained and rinsed
- 1 (15 oz) can green beans, drained and rinsed
- 1/2 cup finely chopped red onion
- 1/2 cup finely chopped celery
- 1/4 cup chopped fresh parsley
- 1/2 cup apple cider vinegar
- 1/3 cup granulated sugar
- 1/4 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
👨🍳Directions
-
1
In a large mixing bowl, combine the kidney beans, garbanzo beans, green beans, red onion, celery, and parsley. Toss gently to mix. -
2
In a medium mixing bowl, whisk together the apple cider vinegar, sugar, olive oil, salt, black pepper, garlic powder, and oregano until the sugar is fully dissolved. -
3
Pour the dressing over the bean mixture and toss until everything is evenly coated. -
4
Cover the bowl and refrigerate for at least 1 hour (or overnight) to allow the flavors to meld together. -
5
Stir the salad before serving and adjust seasoning if needed. Serve chilled or at room temperature.
🔧Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Colander
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Three Bean Salad Works
❓ Frequently Asked Questions About Three Bean Salad
1. What are the three main beans used in a classic three bean salad?
The three main beans typically used in a classic three bean salad are kidney beans, green beans (or wax beans), and chickpeas (garbanzo beans). Some variations may include cannellini beans, black beans, or pinto beans instead, depending on regional or personal preferences.
2. Can I make three bean salad ahead of time?
Yes! Three bean salad actually tastes better when made ahead of time because the flavors have a chance to meld together. You can prepare it 1–2 days in advance and store it in an airtight container in the refrigerator. The longer it sits, the more flavorful it becomes.
3. How long does three bean salad last in the fridge?
When stored properly in an airtight container, three bean salad can last 4–5 days in the refrigerator. If the salad contains fresh herbs or delicate ingredients, it may start to lose texture after 3 days. Always check for any signs of spoilage before consuming.
4. Can I use canned beans instead of dried beans for this recipe?
Absolutely! Canned beans are a great time-saver and work perfectly for three bean salad. Just make sure to rinse and drain them well to remove excess sodium and starch. If using dried beans, soak and cook them until tender before adding them to the salad.
5. What’s the best dressing for three bean salad?
A classic three bean salad dressing is a simple vinaigrette made with olive oil, vinegar (red wine, apple cider, or white vinegar), sugar or honey, Dijon mustard, salt, and pepper. Some recipes also include fresh herbs like parsley or dill for extra flavor. Adjust the sweetness and acidity to your taste!
