Three-Bean Salad

close-up of bean salad in a white bowl with spoons to the right.

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

Total Time 10

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 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.

Video

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