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    Home » Recipes » 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 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.
    Prep Time 10 minutes
    Total Time 10 minutes
    JUMP TO RECIPE
    close-up of bean salad in a white bowl with spoons to the right.
    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
    • Tips
    • Easy bean salad substitutions and variations
    • Frequently asked questions
    • More side salads
    • Three-Bean Salad
    close-up overhead of three bean salad in a white bowl.

    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!
    • This salad is simple enough to double or triple, making it perfect for feeding a large crowd.
    • It's an easy recipe to use for meal prep to have a light lunch ready to go each day.
    overhead of 3 bean salad in a white bowl with spoon to the right.

    Ingredients you'll need for this 3-bean salad

    • Canned Chickpeas (aka garbanzo beans)
    • 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
    • Black Pepper
    close-up front view of bean salad in a white bowl.

    How to make this vegan bean salad

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

    three kinds of beans mixed together in a white serving dish.

    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 onion, chopped parsley and the dressing to the beans.

    bean salad in serving dish after parsley and seasonings were added.

    Use a large spoon or silicone spatula to gently combine this healthy bean salad.

    bean salad in white serving dish after being mixed together.

    Taste test and add more salt if desired.

    close-up of spoonful of bean salad over the rest of it in a white serving dish.

    Tips

    • Fresh herbs and spices really enhance this dish, but if you need to use dried options they will suffice.
    • Serve this tasty mixed bean salad with some crackers, tortilla chips, or pita bread chips.
    • Never hesitate to add any of your favorite ingredients that may not be listed in this hearty salad.
    • Be sure that your chopped onion is cut into small pieces to make it easier to enjoy.
    • When cutting your onion on the chopping board, place a wet paper towel between the onion and the board and cut it on that. This helps absorb the gasses that onions release when they're being cut, which is what makes your eyes water when you cut onions.
    • Serving this easy bean salad in a chilled bowl (if serving cold) will help keep the bean salad chilled longer, helping preserve its shelf life as long as possible.
    bean salad in white serving dish after being mixed with a spoon in it.

    Easy bean salad substitutions and variations

    • You can always add in other canned beans. Try navy beans, great northern beans, lima beans, pinto beans, black beans, or different beans for other variations.
    • Feel free to swap your red onion out for green onion or white onion to change up the flavor profile.
    • Add some fresh vegetables to enhance the variety of flavors you get from this dish. Try some red bell pepper, cherry tomatoes, and a squirt of lemon juice or lime juice.
    • Instead of red wine vinegar, you can try white wine vinegar or a tangy dressing.
    • Add some fresh corn kernels for another addition.
    • You can use table iodized salt, kosher salt, or sea salt (whatever your preference).
    • Add a little heat by adding some red pepper flakes or chili powder to this great salad.
    overhead of bean salad in a white bowl with a spoon in it.

    Frequently asked questions

    What to serve with three bean salad

    Serve this easy vegan bean salad at your next picnic or BBQ with your favorite 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.

    Are beans good for weight loss?

    Yes, eating beans can be helpful in losing weight. Beans are a good source of both protein and fiber. Fiber helps with proper digestion and protein helps make you feel fuller longer. Feeling full longer helps reduce your desire to snack unnecessarily and increased fiber helps improve any digestion issues which could be holding you back from losing weight as well.

    Do I have to used canned beans?

    The good news is with this recipe you can use either canned or dried beans. I use canned beans out of convenience, but we know that using dried beans is a heck of a lot cheaper. Choose whichever you have on hand, or what fits within your budget so you can enjoy this fantastic bean salad.

    Now you can see why this vegetarian bean salad recipe is always a hit when we make it. Three bean salads are always a crowd pleaser when served at get togethers, potlucks, or special occasion events!

    overhead of bean salad in a white bowl with a spoon next to it on the right.

    More side salads

    • Cucumber and Tomato Salad
    • Avocado Pasta Salad
    • Hummus Pasta Salad
    • Southwest Lentil Pasta Salad
    • Vegan Potato Salad
    close-up of bean salad in a white bowl with spoons to the right.
    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

    ©Watch Learn Eat. All content and images are copyright protected. Recipes and photos 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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    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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    About Sherri

    Founder, Author, Recipe Developer, & Photographer

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

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