Three Bean Salad combines fresh green beans, creamy red and white beans, and a tangy vinaigrette for a perfect, quick, and healthy side dish! Its vibrant flavors and crunchy texture make it a favorite at potlucks, family parties, or as a light lunch. Plus, it’s packed with protein and fiber, making it as nutritious as it is tasty.
And if you love easy and hearty no-lettuce salads, try my Chickpea Salad, Mediterran Pasta Salad and Tomato Cucumber Avocado Salad.
In This Post
This Three Bean Salad is one of my go-to recipes for so many reasons. First, it’s incredibly easy to make, perfect for those busy days when I don’t have much time to spend in the kitchen. Then there are the sweet memories it brings back of summer picnics and cookouts with my family.
When it comes to easy, healthy, and delicious recipes, this classic Three-Bean Salad is a true winner. While some recipes use canned green beans and wax beans, I’ve found the best flavor involves protein-rich cannelloni, fresh green beans, and a handful of pantry staples.
What Makes This The Best Three Bean Salad
- Blanched Green Beans: This quick cooking method brings out the beans’ vibrant green color and crisp-tender texture.
- A Light Dressing: I prefer this salad with a simple vinegar-based dressing that’s tangy. It complements the beans and red onion beautifully without overpowering them.
- Make-Ahead Friendly: This recipe is easy to pull together in 15 minutes and then store in the fridge until you’re ready to serve.
How To Make This Easy Bean Salad
Ingredients
- This salad uses three types of beans (if you haven’t guessed): red kidney beans, cannelloni beans, and blanched green beans. I’ve included step-by-step instructions for blanching green beans below!
- Dice red onion, celery, and parsley to add to the salad. If the onion is too tangy, soak it in water first to remove the edge.
- For the homemade dressing, you need olive oil, red wine vinegar, lemon juice, salt, and black pepper.
Recipe Variations
- Swap the cannelloni beans for chickpeas (garbanzos) or black beans.
- You can use apple cider vinegar instead of red wine vinegar for a slightly different flavor. For a little more oomph, you can add 1 tablespoon of Dijon mustard to the dressing.
- And if you must have a sweet dressing, try adding ½ a teaspoon of honey to the dressing.
- Feel free to add in more veggies like cucumbers or bell peppers.
Step By Step Instructions
- Mix oil, vinegar, lemon juice, salt, and pepper in a measuring cup. Set aside.
- Add red beans, cannelloni beans, blanched green beans, onion, and celery in a large bowl.
- Pour the dressing over the beans and veggies. Sprinkle on parsley.
- Toss to coat. The dish can be stored in the refrigerator until ready to serve. It is best enjoyed at room temperature.
How To Blanch Green Beans
- Bring a large pot of water to a boil. Fill a bowl with ice water and set it nearby.
- Drop the green beans into the boiling water and blanch for 2 minutes. Remove them and immediately put them in the bowl of ice water for at least 15 seconds.
- Drain them and dry them completely before adding the salad.
Frequently Asked Questions
Leftovers can be kept in the fridge for up to 4 days in an airtight container.
I prefer this old-fashioned three bean salad at room temperature, but others like it cold. After it’s been in the fridge, taste it, and if you like it, serve it; otherwise, let it sit at room temperature for 15 minutes before serving.
You don’t need to dry the canned beans, but I recommend pouring them into strainers, rinsing, and letting them sit while you chop everything else up. This gives the liquid time to drip out.
Yep! This veggie-loaded salad is suitable for both vegan and gluten-free diets.
What To Serve With Three Bean Salad
Bean salad with vinaigrette goes with so many classic recipes. Some of my favorites can also serve a crowd or be taken to potlucks, like Crockpot Sloppy Joes and Honey Baked Ham. It’s also tasty to serve with Roasted Chicken or Grilled Pork Tenderloin for a cozy family dinner.
Craving More Salads? Try These Recipes
If you try this Three Bean Salad Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Ingredients
- 1 15.5 oz can dark red kidney beans – drained and rinsed
- 1 15.5 oz can cannelloni beans – drained and rinsed
- 2 cups blanched green bean – cut into bite size pieces
- ½ cup red onion – diced
- ½ cup celery – cleaned and diced
- 2 tablespoons fresh parsley – chopped
Dressing
- ¼ cup olive oil
- ¼ cup red wine vinegar
- 1 lemon – juiced
- 1 teaspoon kosher salt
- ¾ teaspoon fresh cracked pepper
Instructions
- In a measuring cup, mix together oil, vinegar, lemon juice, salt and pepper. Set aside.
- In a medium size bowl, add red beans, cannelloni beans, green beans, onion and celery. Pour dressing over beans and veggies. Sprinkle on parsley. Toss to coat. Can be stored in refrigerator until ready to serve. Is best enjoyed at room temperature.
- Pour dressing over beans and veggies. Sprinkle on parsley. Toss to coat.
Notes
- Swap the cannelloni beans for chickpeas (garbanzos) or black beans.
- You can use apple cider vinegar instead of red wine vinegar for a slightly different flavor. You can add 1 tablespoon of Dijon mustard to the dressing for a little more oomph.
- And if you must have a sweet dressing, try adding ½ a teaspoon of honey to the dressing.
- Feel free to add in more veggies like cucumbers or bell peppers.
- Bring a large pot of water to a boil. Fill a bowl with ice water and set it nearby.
- Drop the green beans into the boiling water and blanch for 2 minutes. Remove them and immediately put them in the bowl of ice water for at least 15 seconds.
- Drain them and dry them completely before adding the salad.
- Leftovers can be kept in the fridge for up to 4 days in an airtight container.
Nutrition
What I'm Making for Easter!
FREE EMAIL Bonus
Go ahead…steal my menu. This year's feast is going to be amazing!
Barbara Jean Gilbert
could you also use frozen green beans cooked halfway, cannot always get a good price on fresh green beans or canned. Ty Barb
Sure, Barb! Give it a try. Just make sure not to cook them too long and I would dry them with a dish towel or paper towels.
Let me know how the dish turns out. Glad you are cooking with me!
~Donya