Easy Three Bean Salad
Looking for the ultimate summer side dish? Easy Three Bean Salad checks all the boxes! This nostalgic favorite is making waves again thanks to its bold flavors and easy prep. With no dairy or mayo involved, it’s a fantastic choice for outdoor events, potlucks, or simply when you want a refreshing, make-ahead dish everyone will enjoy.
When I’m in the mood for something crisp, tangy, and satisfying without heating up the kitchen, this is my go-to. It’s vegetarian, high in protein, and has a sweet-savory profile that only deepens in flavor as it sits.
The great thing about Easy Three Bean Salad is how easy it is to customize. You can swap in pinto or cannellini beans for the kidney beans, or use quinoa in place of chickpeas. For extra protein, a bit of diced ham or grilled chicken fits right in.
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Ingredients
- Kidney beans
- Garbanzo beans
- Green beans – Cut-style preferred over French-cut; frozen and thawed beans work, but canned beans give the best texture.
- Red onion – Sweet onions are an option, or soak red onion slices in ice water for 10 minutes to reduce sharpness.
- Fresh Parsley – Brings a fresh, herby kick.
- Apple cider vinegar
- Olive oil
- Honey – Use agave for a vegan version, or substitute 1 tbsp sugar and stir until fully dissolved.
- Dijon mustard – Opt for spicy Dijon if you want some heat.
- Salt
- Black pepper
How To Make Easy Three Bean Salad
- Combine the beans, red onion, and parsley in a large bowl.
- Whisk together the apple cider vinegar, olive oil, honey, mustard, salt, and pepper in a small bowl until smooth and emulsified.
- Drizzle the dressing over the salad and gently toss to coat everything thoroughly.
- Refrigerate, covered, for at least two hours before serving to help the flavors develop.
- Serve cold, tossing again before plating. Dig in!
Step-By-Step Process
Chef Jenn’s Tips
- Letting this salad chill for a few hours (or overnight) brings out its full flavor.
- Not into raw onion? Soak the slices in cold water to mellow their sharpness.
- Want extra crunch? Toss in some celery or radish slices.
Make It A Meal
Easy Three Bean Salad pairs wonderfully with grilled meats like BBQ chicken or ribs. It’s also great in lunchboxes—over salad greens or beside a sandwich. I like it best with cold roast chicken or a slice of rustic bread.
Storage
Keep leftovers in a sealed container in the fridge for up to 4 days. Stir before serving, as the dressing may settle. Avoid freezing—it affects the beans’ texture.
Easy Three Bean Salad
Ingredients
- 15 ounces kidney beans drained and rinsed
- 15 ounces garbanzo beans drained and rinsed
- 15 ounces green beans drained
- ½ cup red onion thinly sliced
- ¼ cup fresh parsley chopped
- ⅓ cup apple cider vinegar
- 3 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Combine the beans, red onion, and parsley in a large bowl.
- In a small bowl, whisk together the apple cider vinegar, olive oil, honey, mustard, salt, and pepper until smooth and emulsified.
- Drizzle the dressing over the salad and gently toss to coat everything thoroughly.
- Refrigerate, covered, for at least two hours before serving to help the flavors develop.
- Serve cold, tossing again before plating. Dig in!
Notes
Chef Jenn’s Tips
- Letting this salad chill for a few hours (or overnight) brings out its full flavor.
- Not into raw onion? Soak the slices in cold water to mellow their sharpness.
- Want extra crunch? Toss in some celery or radish slices.
