Three Bean Salad
Updated
Updated
This Three Bean Salad recipe makes a ridiculously quick and easy, healthy side salad that’s high in protein, and dairy free and gluten free so it accommodates many diets. You’ll love this classic dish that requires no cooking, comes together in 15 minutes, and really affordable for under $5.00. It’s so colorful and great for potlucks!
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Memories of my youth, and going to the salad bar, flash before my eyes as I write about this Three Bean Salad. Except those memories are not fond, because a bean salad was never appealing to me at the ripe ‘ol age of 16. But now? Love love love! I could truly eat this bean salad, black bean and corn salsa and texas caviar every day.
Three Bean Salad is pretty much a staple at salad bars and summer picnics, with so many different varieties. It’s hearty, yet light, zesty, and so colorful. Next time you’re invited to a potluck, volunteer to bring this!
Helpful Tips & Variations
- Rinse those three canned beans! Beans are canned in water and salt, releasing starches, and creating an unappetizing slimy liquid. It’s not unsafe to eat, but um, it’s sort of unappetizing. All you need to do is drain the beans in a strainer and then run cold water over them until all that film is gone, then add them to your mixing bowl.
- Use different beans. This recipe calls for chickpeas, red kidney beans, and pinto beans, but you could easily substitute one or the other for cannellini beans or black beans.
- Make a four bean salad. Most three bean salads I see include blanched green beans, which is delicious. I often make this recipe and include them.
- Try a different vinegar. Instead of red wine vinegar, you could try rice wine vinegar or apple cider vinegar.
- Toss in some other herbs. Fresh basil is wonderful or replace the parsley with cilantro.
Three Bean Salad
Ingredients
- 15 ounce can chickpeas, rinsed and drained
- 15 ounce can red kidney beans, rinsed and drained
- 15 ounce can pinto beans, rinsed and drained
- 1/2 medium red onion, finely diced
- 1/2 bunch fresh parsley, chopped
- 4 cloves garlic, minced
- 2 medium limes, juiced
- 3 tablespoons olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon sugar
- 1 1/2 teaspoons cumin
- 1/8 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon kosher salt
Instructions
- In a large bowl, add all three types of beans, the onion, parsley, and garlic.
- In a small bowl, combine the lime juice, olive oil, red wine vinegar, sugar cumin, cayenne, and salt. (Taste and if it seems too acidic and bitter, then add in a bit more sugar.) Whisk to combine.
- Pour dressing over the beans and gently stir to combine.
- You can serve this right away, but it’s best after marinating in the refrigerator for at least a few hours so the beans can soak up the flavors from the dressing.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
What to Serve with Three Bean Salad
The sweet and zesty flavors from this salad pair well with so many things, especially food off the grill. We love it with Turkey Burgers, Spiral Hot Dogs, Grilled Flank Steak, or Grilled Chicken Breasts.
Proper Storage
- Make ahead. You can serve this salad right away after assembling, but it’s best after marinating in the refrigerator for at least a few hours so the beans can absorb all the flavors from the dressing.
- How long does canned three bean salad last? Store leftovers in an airtight container and keep in the fridge. It will last up to 3 days.
More Classic Salads:
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Amazing! I’m a little crazy , but I ate it for breakfast… snack…. All day long. It’s sooo good
Excellent flavors! I prefer cilantro over parsley. Cayenne gives this dish the right kick!
Love it. I used rice vinegar instead.
This is Yummly! You can use whatever bean combination your family likes. I refrigerated over night and I will definitely make this again, thank you!
So delicious and easy! Unlike some other commenters, I did include the sugar. It needs it to balance out the vinegar and it’s only a tiny amount.
Made this recipe yesterday. My husband and I both loved it. Will make again and again.
This was delicious!! Thank you.
This is my favorite bean salad. I add chopped red bell pepper, a bit more cumin than called for (because I love cumin), and a bit less vinegar and no sugar. I eat it by itself, with celery, or on top of some chopped romaine with cucumbers and tomatoes. I enjoy it as part of a meal and as mid-morning or afternoon snack, too!
Wonderful! Loved it! Here’s what I did…I doubled the amount of beans in this recipe but did not double the dressing ingredients. Even though I added cucumbers and cherry tomatoes (and you don’t have to…I just had them on hand) it did not need more dressing. It was fabulous and with the lime juice. I omitted the sugar. Also, I did not add cayenne, but I know that’s a matter of taste. This is my new go to recipe!
Oh i love this three bean salad. This was amazing.