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
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!
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)
How to make this vegan bean salad
Add chickpeas, kidney beans, cannellini beans to a large 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.
Use a large spoon or silicone spatula to gently combine.
Taste test and add more salt if desired.
Frequently asked questions
Serve alongside your favorite picnic or BBQ fare such as sandwiches, wraps, veggie burgers, tofu skewers, grilled tempeh and more.
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 side salads
- Cucumber and Tomato Salad
- Avocado Pasta Salad
- Hummus Pasta Salad
- Southwest Lentil Pasta Salad
- Vegan Potato Salad
- Vegan Macaroni Salad
- 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
- 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)
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