This Three Bean Salad is a classic salad that can be made in 15 minutes using very simple ingredients. It’s a great addition to any meal, perfect for BBQs, and potlucks.
If you’re looking for a simple and cheap side dish that you can throw together in just 15 minutes, then this old fashioned three bean salad is what you’re looking for!
Made with a few pantry ingredients, this salad is so healthy as it’s packed with vitamins and proteins which makes it a great addition to any meal. It’s also vegan friendly, and costs less than $5 to make.
I know I said three bean salad, but you can add as many varieties of beans as you like (or can find in your pantry!).
I love a good side salad, another simple favorite is this white bean salad, simple green tossed salad, and this classic coleslaw salad.
Why You’ll Love This Recipe
- Pantry Ingredients – You probably already have all of the ingredients in your pantry! No special ingredients are used in this salad.
- Simple Dressing – The sweet and sour dressing is so simple, it’s also made with ingredients that you already have.
- Versatile Recipe – Change it up the way you want. Only have two types of beans? No problem! Want a sweeter dressing? Go for it!
Ingredients In Three Bean Salad
- Beans – ANY three (or more) beans can be used to make this salad! I love using green beans that I buy fresh and then blanch them, if you’re not sure how, I have an easy tutorial to show you how to blanch green beans. Traditionally this recipe uses canned green beans, but I find the flavor and texture of fresh is much better. You can also buy them frozen and thaw them completely before adding to the salad. I also like to add kidney beans for color (and health benefits!), and at least one creamy bean such as navy or cannellini beans. You can also add garbanzo beans if you like.
- Red Onion and Parsley – to add a crunch and freshness to the salad.
- Dressing Ingredients – I do a simple olive oil, apple cider vinegar, salt, pepper and sugar. Three bean salad is typically very sweet and packd with sugar, but I prefer mine with less sugar so I adjusted the amounts to my preference (but feel free to add more!).
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Recipe
- Make the dressing, combine all of the dressing ingredients in a bowl whisk until the sugar has dissolved.
- In a large bowl, combine the three beans, with the onion and parsley. Pour the dressing over everything, and give the salad a good toss until well combined.
- Cover with plastic wrap, and chill in the fridge until serving.
Tip!
As the salad sits in the fridge before serving, it marinates the beans and intensifies the flavors.
Tips For Making The Best Three Bean Salad
- Use any fresh herbs. I used parsley for this recipe, but it usually depends on what I have available. Chives or even dill are great options.
- Blanch the green beans. If you’re using fresh green beans (and that’s what I recommend), make sure that you blanch them. It’s a very easy process that will take just 15 minutes of your time and it’s totally worth it. Alternatively use frozen and thawed or canned green beans.
- Finely dice the onion. The onion is better diced small for the best texture. Sure, you can just slice it but I personally prefer a finely chopped onion here.
- Add more vegetables. Feel free to add more fresh veggies to your salad. A good addition is a cucumber or celery.
- Chill the salad. After you made the salad, cover it with plastic wrap and chill until serving. This salad is best served cold.
Frequently Asked Questions
Yes! I always rinse canned beans before adding them to recipes as they’re packed with a thick liquid that isn’t very pleasant. Just open the can of beans, place in a colander and rinse them under running water.
This salad is best served on the same day, but it can keep well in the fridge for up to three days.
More Side Salads
Save this 3 bean salad recipe for the next time you need to throw together a simple side salad. Pin it for more people to enjoy too!
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Three Bean Salad
Ingredients
- 1 15-oz can (425g can) kidney beans
- 1 15-oz can (425g can) white beans cannellini beans, navy beans, or great northern beans
- 2 cups (300g) green beans fresh and blanched, or frozen and thawed
- ½ (½) red onion diced – about half a cup
- ¼ cup (20g) chopped fresh parsley chopped
For The Dressing
- 2 tablespoons (2 tablespoons) apple cider vinegar
- 3 tablespoons (3 tablespoons) olive oil
- 1 tablespoon (1 tablespoon) granulated sugar or honey
- ½ teaspoon (½ teaspoon) salt
- ¼ teaspoon (¼ teaspoon) ground black pepper
Instructions
- Make the dressing, in a small bowl combine all of the dressing ingredients, whisk until the sugar has dissolved.
- In a large bowl, combine the three beans, with the onion and parsley. Pour the dressing over everything, and give the salad a good toss until well combined.
- Cover with plastic wrap, and chill in the fridge until serving.
Notes:
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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