Name: Three Bean Salad
Prep time: 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: American
Ingredients: 1 can Kidney Beans 15.5 oz; 1 can Navy Beans 15.5 oz; 1 can Chickpeas (Garbanzo Beans) 16 oz; 1/2 cup diced celery; 1/2 cup diced red onion; 1 cup chopped fresh parsley; 1 teaspoon chopped fresh rosemary; 1 garlic clove, minced; 1/3 cup red wine vinegar; 1/4 cup sugar; 1/4 cup olive oil; 1 1/2 teaspoons kosher salt; 1/2 teaspoon pepper

Jump to Recipe

Three Bean Salad is the classic potluck side dish that everyone loves. Easy to make for a crowd and great to have on hand for a quick lunch. It's made with kidney beans, navy beans and chickpeas, plus crunchy celery, onion and garlic topped with a tangy vinegar dressing.

If you are looking for an easy, no- cook side dish to serve with dinner, try this super easy Three Bean Salad! There's tons of amazing flavor and it pairs with just about any dinner. We love it with grilled burgers, steaks or chicken.

PIN IT TO PINTEREST NOW!

With just a few pantry ingredients, you can make this delicious side dish in less than 15 minutes. Serve it right away or chill it to allow all of the flavors to meld together! If you are a fan of bean salad, you might also like this Bean and Barley Salad loaded with fresh veggies!

How to Make Three Bean Salad:

Drain canned beans and rinse well. Place in a medium sized bowl.

Dice onion, celery, rosemary, parsley and mince garlic clove.

Add to beans.

Mix dressing together in a separate bowl by combining vinegar, sugar, olive oil, salt and pepper.

Pour dressing over beans and vegetables and mix well.
Cover and refrigerate for 1 hour before serving.
Set salad out to come to room temperature before serving if desired.

Three Bean Salad can be made up to 3 days in advance and makes great leftovers. Just keep it in an airtight container in the refrigerator. Double recipe as needed to feed a crowd.

Variations:

Other popular bean varieties can be substituted, such as green beans, wax beans, cannellini beans or small red beans are all great options. Use your favorite or what you have on hand.

Any fresh herbs like thyme, dill or basil would also be delicious. Use ½ the amount of dried herbs if that is what you have on hand.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

What You Need for Easy Salad Prep:

Vegetable Chopper makes chopping veggies a snap. I have this version and use it literally every day. It chops everything evenly - so great for salads.

Mesh Strainer is perfect for rinsing vegetables or can beans.

Glass Storage Dishes with lids are perfect for meal prep and making summer salads to have on hand.

A Flat Whisk is my favorite for mixing up dressings, sauces and gravy!

Must Try Summer Side Dishes

Popular side dishes that are great any time of year but absolutely perfect for summer gatherings and cookouts.

Skillet Mexican Street Corn

This easy side dish gets rave reviews from everyone who tries it! Simple to make with frozen or fresh corn and a creamy lime sauce!

Creamy Coleslaw

My go-to side dish for any meal on the grill, bbq dinners, fried chicken and fish! A quick and easy recipe that is my tried and true favorite.

Homemade Mac and Cheese

Total comfort food! Great with any meal and comes together really simply with a rich and creamy cheese sauce.

Greek Salad with Roasted Garlic Salad Dressing

This salad is so fresh and delicious. Tons of amazing flavors and the homemade garlic dressing takes it to the top of my favorites list.

Easy Baked Beans

Rich and hearty baked beans with bacon and onions. The most flavorful and delicious recipe I've ever tasted!

Quick and easy is where it's at, especially as the weather warms up. We love grilling and when I can throw together an easy side dish, like this Parmesan Squash or make it ahead, it makes dinner time so much easier. We also love making Sesame Pasta Salad for a quick side.

This Three Bean Salad is a classic for a reason, it is just simple and delicious. I always have these ingredients on hand and it doesn't get any easier than this.

FOLLOW MISS IN THE KITCHEN ON SOCIAL MEDIA

FACEBOOK| PINTEREST | INSTAGRAM|TWITTER| BLOGLOVIN

IF YOU LOVE THIS RECIPE AS MUCH AS I DO, PLEASE LEAVE A COMMENT AND A FIVE STAR REVIEW, AND BE SURE TO HELP ME SHARE ON PINTEREST!

Yield: 6 servings

Three Bean Salad

Prep Time 15 minutes

Additional Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

1 can Kidney Beans 15.5 oz
1 can Navy Beans 15.5 oz
1 can Chickpeas (Garbanzo Beans) 16 oz
½ cup diced celery
½ cup diced red onion
1 cup chopped fresh parsley
1 teaspoon chopped fresh rosemary
1 garlic clove, minced

for the dressing

⅓ cup red wine vinegar
¼ cup sugar
¼ cup olive oil
1 ½ teaspoons kosher salt
½ teaspoon pepper

Instructions

Pour beans into a strainer and rinse. Drain well and add to a bowl.
Stir in celery, onion, garlic, parsley and rosemary.
In a separate bowl, whisk together vinegar, olive oil, sugar salt and pepper.
Pour over bean mixture and stir until well combined.
Cover and refrigerate one hour before serving.
Salad can be served chilled or at room temperature.

Notes

Store up to 4 days in an airtight container in refrigerator. Bring to room temperature if desired before serving.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 323Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 717mgCarbohydrates: 47gFiber: 13gSugar: 13gProtein: 13g

Nutritional calculations are estimated and may not be accurate.