This is my go-to salad when I want a quick and delicious salad for lunch or dinner. This easy three bean salad is ready in just under 15 minutes!
Aren’t bean salads the best?
They’re quick, filling and so unbelievably good!
Plus, making a bean salad from scratch is so easy, it’s virtually impossible to ruin it. Take this three bean salad recipe for example; it comes with a simple homemade dressing, drained canned beans and a few extra chopped veggies.
You can make it a day ahead and not have to worry about it losing its texture or flavor.
Needless to say having a good canned bean recipe on hand can be a time saver – and it’s always a crowd pleaser!
Three bean salad with fresh green beans
The three types of beans I chose for this salad are garbanzo beans, kidney beans and fresh green beans.
Now, the reason I didn’t want to use all canned beans was to keep the texture of the salad layered. If you ask me, using different textures in a dish always makes it more interesting and pleasant to the palate.
Introducing fresh green beans to this salad added a nice crunch, while lightening it up and making it really colorful.
I’ve been making a habit of adding beans to my dishes lately, after making the decision to eat more plant based.
The funny thing is I’ve always loved beans but never thought of cooking with them as often as I do now. I always picked chicken or meat because it’s what I was used to.
How to make this amazing three bean salad
Got a mixing bowl, a cutting board, knife and a pot?
Then you’re good to go.
- Fill a pot with water and add a little salt. Bring to a boil and add the green beans. Blanch them for a few minutes, drain and rinse the green beans under cold water. Drain again and add to a mixing bowl.
- Rinse and drain the canned beans and add those to the mixing bowl.
- Chop some celery, an endive, a shallot and some Italian parsley and add them to to bowl.
- Toss the salad and throw in some chopped sun dried tomatoes.
Three bean salad dressing
- Whisk olive oil, red wine vinegar and dijon mustard in a small container with a lid.
- Add minced garlic and season with salt and pepper.
- Put the lid on and shake well. Pour the dressing over the salad, toss again and voilà – it’s ready to eat!
What’s the difference between a classic three bean salad and this three bean salad?
This three bean salad is sugar free while a classic three bean salad can be quite high in sugar. I’ve seen recipes using as much as 3/4 cup of sugar!
The ingredients are also a little different. A classic three bean salad tends to have less overall ingredients than mine. It typically contains a mixture of green beans, yellow wax beans, kidney beans, chopped onion and parsley.
How long does the salad keep?
If you are planning on bringing this three bean salad to a party or serving it as part of a family dinner, it’s best to make it the day before or the day of.
Both Ben and I liked it best the day after because it gives the beans more time to absorb flavor, making each bite more intense.
Other delicious and easy bean recipes:
- Broiled Green Beans Almondine
- Dry-Fried Green Beans
- Edamame Bean Boup
- White Bean Swiss Chard Soup
- Tomato and Bean Stew With Thyme
Did you like this Three Bean Salad Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!Print
Three Bean Salad
A bright and refreshing three bean salad ready in just 15 minutes!
- Prep Time: 10 minutes
- Cook Time: 4 minutes
- Total Time: 14 minutes
- Yield: 6 people 1x
- Category: Salads
- Cuisine: American
- 1 15 ounce can garbanzo beans (rinsed and drained)
- 1 15 ounce can kidney beans (rinsed and drained)
- 8 ounces fresh green beans (ends trimmed)
- 2 stalks celery (finely chopped)
- 6 jarred sun-dried tomatoes in oil (patted dry and finely chopped)
- 1 small shallot (finely chopped)
- 1 endive (sliced in half lengthwise and chopped)
- 1/4 cup flat Italian parsley
- 1 clove garlic (minced)
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon creamy dijon mustard
- salt and pepper (to taste)
- Fill a medium size pot with water and add 1 tablespoon salt. Bring to a boil and add green beans.
- Boil for 4 minutes, turn the heat off and drain. Rinse under cold water until the green beans are room temperature and drain well.
- In a large mixing bowl, add all the ingredients for the salad.
- In a glass or plastic container that comes with a lid, add all the ingredients for the vinaigrette. Put the lid on and close tightly. Shake until vinaigrette has emulsified and pour over the salad.
- Toss well until the ingredients are evenly coated.
- Season with more salt and pepper if necessary. Serve.
This three bean salad will keep refrigerated for up to 3-4 days.
- Serving Size:
- Calories: 231
- Sugar: 5 g
- Sodium: 262.3 mg
- Fat: 11.7 g
- Saturated Fat: 1.6 g
- Carbohydrates: 25.9 g
- Fiber: 9.1 g
- Protein: 8.5 g
- Cholesterol: 0 mg
Keywords: recipe, vegetarian, vegan, plant based, appetizer, side dish