Easy Three Bean Salad

If you’re looking for another easy way to add more beans to your meals, this three-bean salad is a great one to have in your back pocket. This salad is also an American classic, often showing up at family gatherings, picnics, potlucks, and summer BBQs. There are plenty of variations out there, but the combination of green beans, kidney beans, and garbanzo beans makes for a simple, colorful salad that’s stood the test of time.

My version combines three different types of beans—green beans, light red kidney beans, and garbanzo beans—with a simple homemade vinaigrette made with extra-virgin olive oil, red wine vinegar, Dijon mustard, garlic, and lemon juice. It’s fresh, tangy, and flavorful, and the best part is that it comes together without a lot of fuss.

Eat More Beans

Beans are one of those ingredients I find myself coming back to again and again. They’re affordable, versatile, and an easy way to add plant-based protein and fiber to a meal. And because there are so many different varieties, you don’t have to eat them the same way every time!

I’ve shared several bean recipes here on my website, from hearty meals to salads and everything in between. This 3-bean salad is another simple way to incorporate beans into your routine—and it can be served as a side dish, added to a bowl, or enjoyed on its own for a light lunch.

Why I Love Beans

Beans bring a lot to the table nutritionally. They’re a good source of fiber and plant-based protein, and they also provide a variety of vitamins and minerals. The fiber in beans can help support digestive health, help you feel fuller longer, and play a role in heart health and blood sugar management.

And let’s not forget about the budget! Beans are an affordable ingredient, which makes them an especially useful food to keep stocked in your pantry. Whether you’re trying to eat more plant-based meals or simply looking for ways to stretch your grocery budget, beans are an easy addition.

The other thing I love about beans? There are so many ways to prepare them. If you’ve tried beans one way and weren’t a fan, try them another way! Sometimes it’s the preparation, texture, or flavors they’re paired with that make all the difference.

Ingredients: Three-Bean Salad

• Green Beans: The green beans add color and a fresh non-starchy vegetable to the salad. Use fresh green beans, cooking them until tender-crisp so they maintain some texture.
• Light Red Kidney Beans: low-sodium, drained and rinsed. Kidney beans add heartiness, plant-based protein, and fiber. Canned beans make this salad especially easy because they’re ready to use after a quick rinse.
• Garbanzo Beans: low-sodium, drained and rinsed. Also known as chickpeas, garbanzo beans add a creamy texture and mild, nutty flavor. Their texture works nicely alongside the green beans and kidney beans.
• Extra-Virgin Olive Oil: EVOO forms the base of the dressing and adds richness. It also helps carry the flavors of the mustard, garlic, lemon, and vinegar throughout the salad.
• Red Wine Vinegar: The vinegar adds acidity and brightness to balance the richness of the olive oil.
• Dijon Mustard: Dijon adds a little tang and helps emulsify the dressing so the oil and vinegar come together.
• Black Pepper: Adds a little bite and brings out the flavors of the dressing.
• Garlic: Fresh garlic adds savory flavor and a little punch to the dressing.
• Lemon Juice: Adds another layer of acidity and freshness, helping brighten the entire salad.
• Celery: I love adding celery for even a tad more crunch to this salad.
• Pickled Red Onion: Some salad recipes add raw onion and I cannot stomach raw onion. I always keep pickled red onions in my fridge and add them to sandwiches, salads, and tacos. These can be optional, but highly recommend to add them pickled vs raw!

How to Make Three-Bean Salad

1. Blanch the green beans. Bring a large pot of water to a boil and add the trimmed, bite-sized green beans (1-inch in size). Cook for about 2–3 minutes, just until they are bright green and tender-crisp. Immediately transfer the green beans to a bowl of ice water to stop the cooking process and help them maintain their vibrant green color. Let them cool for a few minutes, then drain well and pat dry.
2. Prepare the beans. Drain and rinse the kidney beans and garbanzo beans under cool running water. Allow them to drain well.
3. Make the dressing. In a small bowl or jar, combine the extra-virgin olive oil, red wine vinegar, Dijon mustard, black pepper, minced garlic, and fresh lemon juice. Whisk well or cover the jar and shake until the dressing is combined.
4. Combine the salad. Add the cooled green beans, kidney beans, and garbanzo beans to a large bowl. Pour the dressing over the beans and gently toss until everything is evenly coated.
5. Chill and serve. For the best flavor, refrigerate the salad for at least 30 minutes before serving. This gives the beans time to absorb the flavors of the dressing. Give everything another gentle toss before serving.

Make This Three-Bean Salad Your Own

One of the easiest things about a bean salad is how flexible it can be. Don’t have one of the beans? Swap it for another variety you have on hand. You could also add chopped red onion, fresh herbs, bell peppers, tomatoes, or even some feta cheese. Want more crunch? Add diced cucumber or celery. Want a little sweetness? A few chopped grapes or diced apple could be a fun addition. The recipe is really a starting point. Use what you have, add what you like, and make it your own.

Why Add More Beans to Your Meals?

If you’re trying to add more fiber to your day, beans are a great place to start. They’re an easy ingredient to add to meals you may already be making—think salads, soups, tacos, grain bowls, pasta dishes, or even dips. And you don’t have to overhaul the way you eat to include more beans. Start small. Add some chickpeas to your salad. Toss black beans into your taco bowl. Keep a can of beans in the pantry for those nights when you need a quick protein and fiber boost. Sometimes it’s these small additions that can make a big difference in how you build your meals.

How to Store Three-Bean Salad

Store the salad in an airtight container in the refrigerator. The flavors will continue to develop as it sits, making this a great make-ahead option for meal prep, lunches, or a side dish for a gathering. If you’re making it ahead of time, give it a good toss before serving. You may also want to add a small splash of lemon juice or vinegar to brighten the flavors back up.

If you’re looking for one more way to incorporate beans into your meals, add this Three-Bean Salad to your list! I love recipes like this because they’re simple enough for a weeknight but also work beautifully as a side dish for a BBQ, picnic, or gathering.

And remember, you don’t have to completely change the way you eat to eat more beans. Look for small opportunities to add them to foods you already enjoy—and experiment with different preparations until you find the ways you like them best. There are so many ways to enjoy beans, and this salad is just one more delicious option!

My Favorite Bean Recipes

• Homemade Pinto Beans
• Roasted Veggie & Pinto Bean Tacos
• Vegetarian Chili
• Chickpea ‘Tuna’ Salad

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