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Three Bean Salad

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. 

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Three Bean Salad with celery and onion - overhead view

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.

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Three Bean Salad

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!

Ingredients for 3 Bean Salad with celery, onion and vinegar dressing

How to Make Three Bean Salad:

Drained beans in a bowl: Navy Beans, Chickpeas, Large Kidney Beans

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

Diced celery, onion, garlic, parsley and rosemary on a light cutting board

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

Vegetables and beans in a bowl for saladd

  • Add to beans. 

Vinegar dressing for bean salad

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

Bean salad with onions and celery

  • 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 1/2 the amount of dried herbs if that is what you have on hand.

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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!

Red napkin with bean salad in a bowl

Must Try Summer Side Dishes

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

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.

Close up of spoonful of Three Bean Salad

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Yield: 6 servings

Three Bean Salad

Three Bean Salad with celery and onion - overhead view

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. 

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
  • 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

for the dressing

  • 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

Instructions

  1. Pour beans into a strainer and rinse. Drain well and add to a bowl.
  2. Stir in celery, onion, garlic, parsley and rosemary.
  3. In a separate bowl, whisk together vinegar, olive oil, sugar salt and pepper.
  4. Pour over bean mixture and stir until well combined.
  5. Cover and refrigerate one hour before serving.
  6. 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:

6

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.

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2 Comments

  1. Amazing!!! I’ve been on a bean salad frenzy, and can’t wait to try this one! Like tomorrow!

    Thank- you

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