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    Home » Sides

    Three-Bean Salad

    Published: Mar 15, 2021 by Sherri Hall · This post may contain affiliate links.

    pin showing 3 bean salad in white bowl with spoons next to it

    Kidney beans, chickpeas and cannellini beans are tossed with red onion and fresh parsley in a tangy vinaigrette with a hint of sweetness to create this flavorful three-bean salad that's easy to make in just 10 minutes. This simple, naturally vegan and gluten-free side dish is perfect for cookouts, BBQs, picnics and potlucks.

    Jump to Recipe
    close-up overhead of bean salad in white bowl
    Jump to:
    • Why you'll love this bean salad recipe
    • Ingredients you'll need for this 3-bean salad
    • How to make this vegan bean salad
    • Frequently asked questions
    • More side salads
    • Recipe
    overhead bean salad in white bowl with spoon on the right

    Why you'll love this bean salad recipe

    • It's super simple to make in just 10 minutes with easy-to-find ingredients!
    • This version is lower in sugar than the traditional and uses agave as opposed to white granulated sugar.
    • This side salad pairs with almost any main course and is perfect alongside your favorite spring and summer BBQ or picnic fare.
    • It's a favorite among vegans, vegetarians and omnivores!
    overhead of bean salad in white bowl with a spoon in it

    Ingredients you'll need for this 3-bean salad

    • Canned Chickpeas
    • Canned Dark Red Kidney Beans
    • Canned Cannellini beans
    • Red Onion
    • Fresh Parsley
    • Extra Virgin Olive Oil
    • Red Wine Vinegar
    • Agave (can substitute with maple syrup instead, if preferred or omit entirely if avoiding added sugar)
    • Salt
    • Pepper
    overhead three bean salad in white bowl with two spoons next to it

    How to make this vegan bean salad

    Add chickpeas, kidney beans, cannellini beans to a large mixing bowl.

    chickpeas, kidney and cannellini beans in white mixing bowl

    Add olive oil, vinegar, agave, salt and pepper to a small bowl.

    Whisk to combine until ingredients are well incorporated.

    overhead of dressing in a glass bowl

    Add chopped red onion, chopped parsley and the dressing to the beans.

    onions and parsley added to the bean mixture

    Use a large spoon or silicone spatula to gently combine.

    bean salad after mixing in white mixing bowl

    Taste test and add more salt if desired.

    holding a spoonful of bean salad over the rest of it in white mixing bowl

    Frequently asked questions

    What to serve with three bean salad

    Serve alongside your favorite picnic or BBQ fare such as sandwiches, wraps, veggie burgers, tofu skewers, grilled tempeh and more.

    How long does 3 bean salad keep?

    This salad is best served at room temperature, but can be enjoyed cold as well. Although it is best enjoyed on the same day that it's made, it will keep for up to 3 days stored in an airtight container in the refrigerator.

    front view of vegan bean salad in white bowl

    More side salads

    • Cucumber and Tomato Salad
    • Avocado Pasta Salad
    • Hummus Pasta Salad
    • Southwest Lentil Pasta Salad
    • Vegan Potato Salad
    • Vegan Macaroni Salad

    Recipe

    overhead of bean salad in white bowl with spoon on the right side
    Print Recipe Save RecipeSaved!
    5 from 1 vote

    Three-Bean Salad

    Kidney beans, chickpeas and cannellini beans are tossed with red onion and parsley in a tangy vinaigrette with a hint of sweetness to create this flavorful three-bean salad that's easy to make in just 10 minutes. This simple, naturally vegan and gluten-free side dish is perfect for cookouts, BBQs, picnics and potlucks.
    Course Side Dish
    Cuisine American, Gluten-Free, Vegan
    Keyword beans, gluten free, salad, vegan, vegetarian
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings 9
    Calories 198kcal
    Author Sherri Hall

    Ingredients

    • 1 (15 oz.) can chickpeas (aka garbanzo beans), drained and rinsed
    • 1 (15 oz.) can dark red kidney beans, drained and rinsed
    • 1 (15 oz.) can cannellini beans, drained and rinsed
    • ½ red onion, diced
    • ½ cup chopped fresh parsley
    • ¼ cup extra virgin olive oil
    • ¼ cup red wine vinegar
    • 1 tablespoon agave nectar (you can use pure maple syrup instead, if preferred or omit entirely if avoiding added sugar)
    • ½ teaspoon fine sea salt, plus more to taste
    • ¼ teaspoon freshly ground black pepper

    Instructions

    • Add chickpeas, kidney beans, cannellini beans, onion and parsley to a large mixing bowl.
    • In a small bowl or mason jar, add olive oil, vinegar, agave, salt and pepper. Whisk to combine, or if using a mason jar, seal and shake until everything is well incorporated.
    • Pour the dressing over the bean mixture. Use a large spoon or silicone spatula to gently combine. Taste test and add more salt if desired.

    (Please refer to the post above for instructional photographs and other helpful information for this recipe)

    Notes

    The salad is best enjoyed fresh on the same day it's made, but it can be stored in an airtight container in the refrigerator for up to 3 days.
    The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice. Optional toppings were not included in the nutrition calculation. 

    Nutrition

    Calories: 198kcal | Carbohydrates: 26g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Fiber: 7g
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    ©Watch Learn Eat. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.

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    Reader Interactions

    Comments

    1. Carol Feiss

      March 18, 2021 at 9:28 am

      That looks delicious, love bean salad.

      Reply
      • Sherri Hall

        March 20, 2021 at 12:11 pm

        Thank you! Hope you give it a try! 🙂

        Reply

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    Sherri

    About Sherri

    Founder, Author, Recipe Developer, & Photographer

    With a lifelong passion for cooking, I specialize in creating easy meatless meals that are omnivore-approved!

    Learn more about me

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