This Three Bean Salad recipe makes a ridiculously easy and healthy side salad. You’ll love this classic dish that requires no cooking, comes together in 15 minutes, and for under $5.00. It’s so colorful and great for potlucks!
More bean recipes we love include our black bean and corn salsa, rice and beans, and texas caviar.
Easy Three Bean Salad Recipe
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!
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!
Three Bean Salad – Why We Love It!
- This salad comes together in minutes.
- The ingredients are common pantry staples.
- Each serving is healthy and high in protein.
- It’s dairy free and gluten free, so it accommodates many diets.
- The colors are so pretty!
- It’s extremely inexpensive.
- This salad is so versatile.
Ingredients Needed
Here’s what you’ll need for this recipe:
(Scroll down to the detailed printable recipe card for exact measurements.)
- Beans – canned chickpeas, red kidney beans, and pinto beans. All rinsed and drained.
- Red wine vinegar – The base of the dressing, which is nice and tangy.
- Lime juice – Use fresh lime juice for best flavor.
- Sugar – Just a bit, to balance out the acidic vinegar and citrus.
- Extra-virgin olive oil – For moisture and richness.
- Red onion and Garlic – Provides wonderful aromatics.
- Parsley – Fresh parsley for flavor and color.
- Seasonings – cumin, cayenne pepper, and kosher salt.
Recipe Variations
Here are a few ways to change up this recipe for three bean salad:
- Use different beans. You could easily substitute the red kidney beans for cannellini beans or black beans for the pinto.
- 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.
How to Make Three Bean Salad
This salad comes together in minutes, thanks to some canned goods and a simple dressing. Here’s a summary:
(Scroll down to the detailed printable recipe card for exact measurements.)
- Combine the the beans. In a large bowl, add all three types of beans, the onion, and parsley.
- Make the dressing. Combine the garlic, lime juice, olive oil, red wine vinegar, sugar, and seasonings.
- Dress the salad. Pour dressing over the beans and gently stir to combine.
- Chill. Cover and chill for a few hours so the flavors can meld. Serve and enjoy!
Rinse those three canned beans!
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:
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
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 extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon sugar
- 1 1/2 teaspoons cumin
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon kosher salt
Instructions
- In a large bowl, add all three types of beans, the onion, and parsley.
- In a small bowl, combine the garlic, 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.
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.