Easy Three Bean Salad [Naturally Vegan]

Name: Three-Bean Salad
Prep time: 10 min
Total time: 10 min
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; 1/2 red onion, diced; 1/2 cup chopped fresh parsley; 1/4 cup extra virgin olive oil; 1/4 cup red wine vinegar; 1 tbsp agave nectar ((you can use pure maple syrup instead, if preferred or omit entirely if avoiding added sugar)); 1/2 tsp fine sea salt, plus more to taste; 1/4 tsp freshly ground black pepper

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

overhead three bean salad in white bowl with two spoons next to it

Why you'll love this 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

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

close-up overhead of bean salad in white bowl

How to make it

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.

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

red onion, cilantro and dressing added to beans in white mixing bowl

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.

More vegan side salads

overhead bean salad in white bowl with spoon on the right

overhead of bean salad in white bowl with spoon next to it

Print Recipe Save Recipe

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

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 tbsp agave nectar (you can use pure maple syrup instead, if preferred or omit entirely if avoiding added sugar)
½ tsp fine sea salt, plus more to taste
¼ tsp 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 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

Never miss a recipe!Subscribe to our newsletter

©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.