Easy Three Bean Salad Recipe
This isn’t your mother’s Three Bean Salad recipe! It’s packed with fresh green beans and veggies, hearty beans, and it’s tossed in a sweet, tangy apple cider vinegar dressing. It’s low in sugar, gluten-free and vegan, and makes a great side dish or meal prep lunch!
When it comes to picnics and barbecues, what is your go-to side dish? I have so many favorites including my orzo pasta salad and Mexican corn salad, but this three bean salad reminds me of my childhood.
I grew up in the canned food era, so there weren’t any fresh vegetables in the version that I grew up on, and the dressing was full of sugar.
Growing up during the canned food era gave me the appreciation that I have for fresh produce, so I added plenty to this recipe for a fresher take.
The fresh green beans, additional veggies and herbs add freshness and much needed texture, and the bright colors make it even more appealing.
If you love this salad, be sure to try my Greek three bean salad to change things up!
Table of contents
Why you’ll love this recipe:
- This three bean salad recipe is wholesome and satisfying. It’s packed with hearty beans, fresh veggies and a homemade apple cider vinegar dressing that’s low in sugar.
- It’s a versatile dish that’s great served with almost anything, and it’s also a satisfying lunch!
- It may be made entirely in advance so it’s perfect for meal prep.
- It’s gluten-free, dairy-free and vegan.
Recipe ingredients
Most three bean salad recipes only include canned beans, a sugary dressing and little, if any fresh produce.
This recipe is a refreshing change with fresh green beans and veggies to make it more nutritious, with much needed texture, flavor and color.
The apple cider vinegar dressing is nice and tangy with just enough sweetness to compliment the ingredients.
Ingredient notes
- Beans. I used canned chickpeas and kidney beans, but they can be customized with what you have on hand.
- Green beans. I highly recommend using fresh green beans as they really elevate this dish, but you can certainly use canned green beans in a pinch.
- Veggies and herbs. I used a combination of red and yellow bell pepper, red onion and parsley, which can be customized with your favorite ingredients.
- Dressing. I highly recommend using my homemade apple cider vinegar dressing as it’s the perfect compliment to this salad, but it can be substituted with your favorite store bought brand.
How to make this recipe
This three bean salad is perfect because it’s extremely easy to make and it may be made entirely in advance.
Pro tip: The green beans may be cooked in advance and the veggies, herbs and dressing may be prepped ahead of time as well to make this recipe go even more quickly.
- Bring a large pot of water to boil. Add the green beans, reduce the heat to medium and simmer 3-4 minutes or until they reach the desired doneness. Place in a colander and rinse well with cold running water to stop the cooking process, drain well and cut into bite-sized pieces.
- Place the green beans, chickpeas, kidney beans, bell pepper, red onion and parsley in a large bowl and set aside.
- Prepare the apple cider vinegar dressing.
- Pour the desired amount of dressing over the salad and toss to coat. Add salt and pepper, to taste.
FAQs
Classic three bean salad typically includes chickpeas, kidney beans and green beans, along with onions and a tangy dressing. This recipe includes fresh green beans, additional veggies and herbs for a fresher take on the classic, with a tangy apple cider dressing that’s lower in sugar.
Three bean salad will keep in the fridge for up to 5 days, making it great for meal prep.
Three bean salad does need to be refrigerated as it includes perishable ingredients.
Serving suggestions
Three bean salad is extremely versatile and may be eaten as a satisfying meal prep lunch, or alongside almost any dish such as the options listed below:
- Broiled salmon or air fryer salmon
- Grilled hamburgers or turkey burgers
- Grilled bbq chicken
- Oven baked pork chops
Recipe notes
- Pro tip: The green beans may be cooked in advance and the veggies, herbs and dressing may be made ahead of time as well to make prep even easier.
- The salad is best made a few hours ahead so the flavors can meld.
- The beans and veggies may be customized with your favorite ingredients.
- Leftover three bean salad will keep for up to 5 days making it great for meal prep.
More salad recipes you’ll love:
- Farro salad
- Horiatiki
- Massaged kale salad
- Napa cabbage salad
- Wedge salad by House of Yumm
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Easy Three Bean Salad
Ingredients
For the salad:
- 8 ounces fresh green beans washed and trimmed*
- 15 ounces chickpeas rinsed and drained
- 15 ounces kidney beans rinsed and drained
- 1 medium bell pepper seeded and chopped (I used half red bell pepper and half yellow)
- ½ medium red onion chopped
- 2 tablespoons chopped flat leaf parsley
- apple cider vinegar dressing or your favorite store bought dressing
- salt and pepper to taste
Instructions
- Bring a large pot of water to boil. Add the green beans and bring to a boil, then reduce the heat to medium. Simmer 3-4 minutes or until they reach the desired doneness. Place in a colander and rinse with cold water to stop the cooking process, then drain completely. Once cool enough, cut into 1" pieces.
- Place the green beans, chickpeas, kidney beans, bell pepper, red onion, and parsley in a large bowl and set aside.
- Prepare the dressing.
- Pour the dressing over the salad and toss to coat. Enjoy cold or at room temperature.
Notes
- Pro tip: The green beans may be cooked in advance and the veggies, herbs and dressing may be made ahead of time as well to make prep even easier.
- Nutrition information does not include the dressing as it is included in a separate post. Use the desired amount of dressing…you probably won’t need it all.
- The salad is best made a few hours ahead so the flavors can meld.
- The beans and veggies may be customized with your favorite ingredients.
- Leftover three bean salad will keep for up to 5 days making it great for meal prep.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
53 Comments on “Easy Three Bean Salad Recipe”
Made this for our Canadian Thanksgiving and it was delicious! I did add a squirt of fresh lemon juice but otherwise kept everything as is. Even doubled! Thanks for a great recipe 🙂
Thank you for your feedback Julia and I’m so glad you enjoyed the recipe!
Hi. I love the idea of fresh beans and all the “healthy” ingredients in the salad. I was looking for a bean salad that had nice healthy ingredients like apple cider vinegar , healthy sweeter
Just a note though on the type oil used, to make it really “healthy” a better choice of oil would be something like olive oil or avocado oil. Both have great flavour and are much better for you than canola- which my sources advice to never consume if you are health conscious.
Thank you for your recipe, delicious.
You’re absolutely right Elaine — I no longer use canola oil and need to update this recipe to reflect that. Thank you for your feedback!
how far ahead of serving could I make this? (I have a glut of green beans to use, and an event 4 days away). I love the color contrast the chickpeas make
Hi Nancy! You can certainly cook your beans a few days in advance and assemble the salad the day before your event. That should work perfectly!
5 out of 5 stars. This is one of my go to recipes I make it A LOT! My boyfriend thinks I’m crazy when I always tell him I’m eating my bean salad and how good it is haha. The only substitution I make is instead of maple syrup I use organic coconut nectar which has the same consistency
I’m so glad to hear that you love this salad that much because I love it enough to eat it every day! I really appreciate your taking the time to leave your feedback — thanks Chelsea!
Nice recipe.So nice I pinned it! Nancy Andres @ www.nancyandreswriter.com
Thank you, Nancy! 🙂
This recipe is amazing! It is now one of my favorite salads. So easy, so fresh, so delicious!
I’m so happy that you enjoyed the salad Gigi, and thank you so much for the awesome feedback! I really appreciate it. ?
I remember seeing salads like this when I was growing up, but regret to say I don’t remember eating them! I should change that! 🙂
The ones I had always had canned green beans — I thought fresh had to be better! Thanks, Jamie! 🙂
So yummy! My new favorite salad! Made exactly the way the recipe stated and it was perfect!
I’m so glad you enjoyed the salad, Nikki, and I really appreciate your taking the time to leave me feedback! Thank you so much! 🙂
Yay for Golden State — I’m so glad we won! What s great series that was, right? Thanks, Mary Frances!
I’m loving all these bright colors! What a healthy and delicious salad!
Three bean salad is so good! I love how bright and beautiful your photos are.
Thank you! The more color the better, right? 🙂
Three bean salad is one of my favorites and I love that you used maple syrup instead of sugar to sweeten it!
I wasn’t sure how the maple syrup would taste and I have no idea why I doubted it — it was great! Thanks, Christin!
This mixed bean salad looks divine, Marcie! The colours are beautiful!
I’ve been watching the finals too, but thankfully I’m not attached to either team so it is much less stressful for me! Good luck to your team though! I don’t think I’ve ever eaten a three bean salad before but this looks like something I would devour!