Packed with vitamin C, potassium, and calcium, this bean salad is my go-to meal when I want a quick and nutritious lunch or dinner. This easy three bean salad recipe is ready in just under 15 minutes!
I love making this bean salad because it’s quick, filling, and so flavorful.
Having a good canned bean recipe on hand can be a time saver and is very easy to make. So easy in fact that it’s virtually impossible to mess up! This three-bean salad uses tender canned beans, a few chopped vegetables, and is tossed in a red wine vinegar and dijon mustard vinaigrette.
With a delicious homemade bean salad like this one, there is no need to stop at an expensive salad bar – where a simple salad can cost up to $15 – to get your health fix. You can make it a day ahead and not have to worry about it losing its texture or its great flavor.
Take it to your next family gatherings this summer and enjoy! This easy recipe makes for the perfect summer side dish!
Using Fresh Green Beans Versus Canned or Frozen
For recipes like this one where canned chickpeas and canned kidney beans are used , it’s always a good idea to add some fresh vegetables to the mix to add a nice crunch to the salad. This way you are layering the salad with different textures which instantly makes it more fun and pleasant to eat.
Introducing crunchy green beans to this salad added a vibrant color and gave it a light and refreshing taste.
Ingredients for Three Bean Salad
- Garbanzo beans: Also called chickpeas, these legumes are tender and have a lovely nutty texture.
- Kidney beans: Kidney beans on the other hand are slightly sweet and add a pop of color to this dish.
- Green beans: I’m using fresh green beans to add a crunch to the salad. French green beans (haricot vert) can also be used.
- Celery: Chopped celery also give the salad a refreshing crunch and add moisture.
- Sun-dried tomatoes: For this recipe I recommend using sun-dried tomatoes sold in a jar. That’s because they are already soft and easy to chop. They a very intense sweetness and taste like concentrated tomatoes.
- Shallot: I’m using a small shallot but feel free to use a red onion if you happen to have one ready to use.
- Endive: Using and endive is optional, but if you can use one, do it! Endives are incredibly refreshing and have a cleansing taste that’s hard to find with any other leafy vegetable.
- Parsley: Chopped parsley add a little bitterness and earthiness. I’m using Italian parsley but feel free to use curly parsley if you prefer that type.
- Garlic: One little garlic clove to infuse the vinaigrette with some spiciness and a little sweetness.
- Olive oil: Use high quality extra virgin olive oil (one of my favorites is La Tourangelle) since you will be tasting the oil and its ‘oliveness’ in this recipe.
- Red wine vinegar: I have tried many different types of red wine vinegar and my favorite is the cheapest! If you ask me, Heinz red wine vinegar is the best for salads as it’s not too sour. You can also use apple cider vinegar as an alternative.
- Dijon mustard: When it comes to dijon mustard, the only brand I use is Maille’s creamy dijon. It’s a strong mustard that’s bitter like dijon but with a touch of sweetness.
There are no specific rules or ingredients to make a three bean salad. If you are not a big fan of chickpeas, for example, feel free to swap them for black beans, pinto beans, or cannellini beans, instead.
- You can also add various fresh herbs such as oregano and basil, or use dried Italian seasoning.
- To make this bean salad even more nutritious, add a chopped green bell pepper (or other type of peppers), a carrot, and/or some cherry tomatoes (whole, not cut).
- Adding a good squeeze of lemon juice will add a tart a fruity element.
- Add a little honey to the vinaigrette to add some sweetness.
Classic Three-Bean Salad Versus This Three-Bean Salad
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), this one is sugar-free.
The list of ingredients for this salad is 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. You can say that overall, this version of a three bean salad is more wholesome, and also very tasty!
How To Make Three-Bean Salad
- Gather all of your kitchen tools and prepped ingredients.
- 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.
- Add your chopped vegetables and herbs to the bowl and toss well.
- Add the chopped sun dried tomatoes and pour the vinaigrette over the salad. Toss well and serve.
Three bean salad dressing
- Add all the ingredients for the vinaigrette in a salad dressing shaker and shake well.
- Put the lid on and shake well. Pour the dressing over the bean salad and toss well.
How Many Carbs Are In A Three Bean Salad?
One serving of this three bean salad contains 25.9 carbohydrates, and it can serve up to 6 people. So, for example, if you have 2 out of 6 servings of this salad, that would be roughly 8 carbs.
Should I Rinse Canned Beans?
It’s generally up to you and what you feel is best. However, if you used cans of beans packed in liquid, you might consider rinsing these. Get a strainer or colander and rinse them in cold water and for best results, make sure to drain them well before using.
How long does the salad keep?
For up to 4 days, covered in the refrigerator.
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 Bean Recipes You Might Enjoy
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
A nutritious three bean salad ready to serve in just 20 minutes.
- 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 (optional)
- 1/4 cup flat Italian parsley or curly parsley, chopped
- 1 clove garlic, minced
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar or apple cider 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: 1 serving
- Calories: 231
- Sugar: 5g
- Sodium: 262.3mg
- Fat: 11.7g
- Saturated Fat: 1.6g
- Unsaturated Fat: 1.7g
- Trans Fat: 0g
- Carbohydrates: 25.9g
- Fiber: 9.1g
- Protein: 8.5g
- Cholesterol: 0mg
Keywords: Side dish, pot luck