Go Back
three beans salad featured

Easy Three Bean Salad Recipe

This classic three bean salad combines kidney beans, cannellini beans, and green beans in a tangy vinaigrette for a healthy, protein-packed side dish that's perfect for potlucks and meal prep.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 5
Course: Vegetarian & Vegan Salads
Cuisine: American
Calories: 301
Ingredients Equipment Method Notes

Ingredients
  

  • 1 15 oz. can kidney beans rinsed and drained
  • 1 15 oz. can cannellini beans rinsed and drained
  • 1.5 cups frozen green beans thawed
  • ¼ cup red onion finely diced
  • ¼ cup fresh parsley chopped
  • ¼ cup apple cider vinegar
  • ¼ cup olive oil
  • 2 Tbsp sugar
  • 1 tsp salt
  • ¼ tsp black pepper freshly cracked
  • 1 tsp Dijon mustard

Equipment

  • Large mixing bowl
  • Small bowl for dressing
  • Measuring cups and spoons

Method
 

  1. Rinse and drain the kidney beans and cannellini beans. Combine with thawed green beans in a large bowl.
  2. Soak sliced red onion in ice water for 5 minutes, then drain and finely dice. Add to the bowl along with chopped parsley.
  3. In a separate bowl, whisk together vinegar, sugar, olive oil, salt, pepper, and Dijon mustard.
  4. Pour dressing over the bean mixture and stir gently to combine.
  5. Refrigerate for at least 30 minutes before serving to allow flavors to develop.
  6. Stir again just before serving.

Notes

  • This salad keeps well for up to 5 days in the refrigerator and actually tastes better after marinating for a day.
  • For variations, try adding corn, bell peppers, or transforming it into a Mediterranean style salad with feta and olives.
  • Can substitute fresh blanched green beans for frozen if preferred.