Canned beans, crunchy onions, and fresh parsley are tossed in a tangy vinaigrette dressing in this classic Three Bean Salad recipe. With nearly no cooking required, this salad is perfect for potlucks and summer BBQs.
I’m not sure I’ve ever loved a salad as much as I love this three bean salad. It’s light and refreshing yet filling and it’s ready in less than 10 minutes with almost no cooking. Plus you can make it in advance. Basically, it ticks allll the boxes for the perfect summer potluck dish!
Why You’ll Love This Three Bean Salad Recipe
I love making this salad during the summer. Here are a few reasons why.
- (Almost) no cooking required. Technically, you have to microwave the green beans for a few minutes..but does that really count as cooking?!
- Ready in 10 minutes. One of the reasons I love this three bean salad recipe so much is that it comes together in 10 minutes or less.
- Easy to make ahead. I also love that I can prep this salad the night before and not have to think about it the day of a gathering – I think it tastes even better the next day.
- Filling but light. The tangy vinaigrette makes this salad feel lighter and fresh than many popular side salads but the beans help keep it filling.
What You’ll Need
This salad is made with three types of beans, onion, and parsley in a tangy vinaigrette. Scroll down to the recipe card below for measurements.
- Beans – The three beans used in this salad are red kidney beans, chickpeas, and green beans.
- Onions – Red onions thinly sliced.
- Parsley – Flat or curly parsley both work in this recipe.
- Apple cider vinegar – Adds a tangy flavor to the dressing.
- White sugar – Sweetens the dressing.
- Olive oil – Use a good quality oil for the best flavor.
- Salt & pepper
How To Make Three Bean Salad
This salad is simple to make, with just 5 minutes of cooking time needed.
- Prep the beans. Drain and rinse the canned beans. Cook the green beans in the microwave then place in cold water to prevent them from continuing to cook. Drain and set aside.
- Make the dressing. Whisk the vinegar, sugar, oil, salt, and pepper until the sugar and salt dissolve.
- Combine. Toss the beans, onion, and parsley with the dressing.
- Chill. Cover with plastic and refrigerate for a few hours before serving.
Tips & Variations
Here are a few tips for making this classic three bean salad recipe, as well as a few variations.
- Try other beans. Three bean salad can be made with almost any combination of three types of beans. Try cannellini beans, wax beans, black eyed peas, or purple hull peas.
- Can I use fresh green beans? Sure, just blanch them first! Some people also use canned green beans but they’re not my favorite.
- Add some Dijon mustard. Some people like to add a bit of Dijon mustard to the dressing for a bit of heat.
- Chill before serving. The salad can be eaten immediately but becomes more flavorful the longer the beans soak in the dressing.
Serving Suggestions
This salad is a staple at all of our summer picnics and BBQs. It makes a light and refreshing alternative to creamy mayo-based salads.
A few of our favorite things to serve this with include burgers and hot dogs, Dr Pepper ribs, grilled chicken (like these chicken skewers), pulled pork sandwiches, and grilled steak.
How Long Does This Last?
Three bean salad can be stored, covered, in the fridge for up to 4 or 5 days. It’s one of those salads that gets better as it chills – I think it tastes better on day 2 than it does on day 1!
More Easy Salad Recipes To Try
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Drain and rinse the kidney and garbanzo beans.
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Cook the green beans in the microwave according to the instructions. Once finished, remove them from the microwave and dump the green beans in cold water to keep them from continuing to cook and becoming mushy. After a minute or so, drain the beans and set aside.
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Take a large bowl and add the vinegar, sugar, olive oil, salt and pepper. Whisk until combined and the salt and sugar are dissolved.
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Add all the beans, onion and parsley and toss to combine.
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Place plastic wrap over the bowl and refrigerate for a few hours. The salad can be eaten immediately but becomes more flavorful the longer the beans soak in the dressing.
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This makes a quick and easy side dish for any meal.
Last Step:
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Calories: 221kcal | Carbohydrates: 25g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 574mg | Potassium: 315mg | Fiber: 7g | Sugar: 6g | Vitamin A: 125IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 2mg
