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    Home » Healthy Recipes

    Three Bean Salad

    Apr 10, 2022 by Tania Sheff · This post may contain affiliate links

    Jump to Recipe Jump to Video

    This Three Bean Salad is so flavorful. It makes a great side dish or topping, but can also be a healthy protein-packed snack, too.

    Three Bean Salad in a white bowl

    Three Bean Salad is such an easy dish to make. With onion, celery, and parsley mixed with the three different beans, your salad is full of protein and fiber and has a delightful mix of textures. And the dressing really ups the flavor, with oil, vinegar, garlic, cumin, salt, and cayenne pepper.

    This is a healthy side dish to add to your main meal, or it can be used as a topping. It's also very healthy, making it a great choice for a quick lunch. The beans will keep you fuller longer than other carb-filled meals because of all the fiber they contain. Plus, with all the different colors, it's just plain pretty. Now, let's see how to make it...

    Video Tutorial

    Main Ingredients

    Beans. You can use whichever beans you prefer, but I like kidney, cannellini, and black beans for this recipe.

    Onion and Celery. These add a nice crunch and a pop of flavor.

    Parsley. If you don't have any, you can use cilantro instead.

    Dressing. Simple, but tasty, it's made with olive oil, apple cider vinegar, garlic, cumin, salt, and a pinch of cayenne.

    How to Make Three Bean Salad

    1. Prep the veggies and beans. Dice the celery, onions, and parsley. Set aside. Thoroughly rinse the three beans and also set them aside.

    chopping onion, celery, and herbs

    2. Make the dressing. Add the olive oil, vinegar, minced garlic, cumin, salt, and a pinch of cayenne to a small mason jar and shake well until all the ingredients are well incorporated.

    shaking the dressing in a jar

    3. Make the Salad. Place all three beans into a large bowl. Then, add the chopped celery, onions, and parsley. Pour the dressing on top and mix well until everything is coated in the dressing.

    pouring the dressing over the salad
    Three Bean Salad in a bowl with celery on the background

    What Other Kinds of Beans Can Be Used in Three Bean Salad?

    This salad is very versatile and you can use any combination of beans that you like. Some other options are cooked green beans or chickpeas. For a more low-carb, keto-friendly option, you can try black soybeans and lima beans.

    You can use either canned or homecooked beans, but their flavor and texture is more within your control if you use dried beans that you cook yourself. When you cook your beans, you can decide on how soft or firm you want them to be, as well as how salty. Some people also say that canned beans have a bit of a metallic taste.

    Helpful Tips and Tricks

    • To keep your onion from having too pungent a flavor that takes over the salad, soak the onion in water first to get a milder flavor.
    • To increase the veggies in your dish, add fresh cucumbers, carrots, or tomatoes as a variation.
    • Add extra fresh herbs for even more flavor, such as rosemary, mint, or basil.
    • Always rinse your beans thoroughly to get rid of any sliminess that may result from the cooking or canning process.
    • If you're cooking your beans, make sure they are thoroughly cooled before mixing the salad together, or some of your other ingredients may be affected by the heat.

    How to Store this Salad

    The best way to store this Three Bean Salad is by placing it in an airtight container and then keeping it in the fridge. It will last for 3-5 days, though the longer it sits, the less firm the vegetables and beans will be.

    How to Serve this Salad

    Three Bean Salad is perfect for potlucks. You can also use it as a side for your other dishes or as a topping for tacos, burrito bowls, etc. It tastes and looks amazing, so don't be shy about putting it out on your table for family and friends to enjoy.

    Three Bean Salad close up shot

    One of the best things about this Three Bean Salad is that it is a healthy, filling option for a meal that's pleasing to the palate as well as easy on the eyes. You can whip it up in minutes and have something lovely to offer guests. It also makes a great lunch for work or home. You'll love the way the flavors and textures come together, so give it a try!

    This Three Bean Salad is...

    Vegetarian, vegan, plant-based, dairy-free, allergy-friendly, and gluten-free.

    More tasty recipes to try:

    • Ultimate Vegetable Stew
    • Curried Couscous Salad
    • Chickpea Carrot Salad Sandwich
    • Cabbage Salad with Corn

    Three Bean Salad

    Tania Sheff
    This Three Bean Salad is so flavorful. It makes a great side dish or topping, but can also be a healthy protein-packed snack, too.
    4.64 from 76 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Total Time 10 mins
    Course Salad
    Cuisine American
    Servings 4 servings
    Calories 392 kcal

    Ingredients
      

    • 15 oz. cooked kidney beans
    • 15 oz. cooked black beans
    • 15 oz. cooked cannellini beans
    • 1 medium celery rib
    • ½ medium onion
    • 1 small bunch of parsley

    For the dressing:

    • 3 tbsp. olive oil
    • 1 tbsp. apple cider vinegar or lemon juice
    • ½ tsp. salt
    • ½ tsp. cumin powder
    • 2 garlic cloves, minced
    • a pinch of cayenne

    Instructions
     

    • Prep the veggies and beans. Dice the celery, onions, and parsley. Set aside. Thoroughly rinse the three beans and also set aside.
    • Make the dressing. Add the olive oil, vinegar, minced garlic, cumin, salt, and a pinch of cayenne to a small mason jar and shake well until all the ingredients are well incorporated.
    • Make the Salad. Place all three beans into a large bowl. Then, add the chopped celery, onions, and parsley. Pour the dressing on top and mix well until everything is coated in dressing.

    Notes

    HELPFUL TIPS AND TRICKS

    • To keep your onion from having too pungent a flavor that takes over the salad, soak the onion in water first to get a milder flavor.
    • To increase the veggies in your dish, add fresh cucumbers, carrots, or tomatoes as a variation.
    • Add extra fresh herbs for even more flavor, such as rosemary, mint, or basil.
    • Always rinse your beans thoroughly to get rid of any sliminess that may result from the cooking or canning process.
    • If you’re cooking your beans, make sure they are thoroughly cooled before mixing the salad together, or some of your other ingredients may be affected by the heat.

    HOW TO STORE THIS SALAD

    The best way to store this Three Bean Salad is by placing it in an airtight container and then keeping it in the fridge. It will last for 3-5 days, though the longer it sits, the less firm the vegetables and beans will be.

    Nutrition

    Calories: 392kcalCarbohydrates: 59gProtein: 21gFat: 12gSaturated Fat: 2gSodium: 744mgPotassium: 685mgFiber: 20gSugar: 3gVitamin C: 2mgCalcium: 135mgIron: 6mg
    Tried this recipe?Leave a comment below, I can't wait to hear from you!

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    Filed Under: All Recipes, Healthy Recipes, Salad, Side dish, Vegan, Vegetarian

    Reader Interactions

    Comments

    1. Leslie says

      August 08, 2022 at 11:50 am

      Diabetic friendly? Have to watch carbs and sugar

      Reply
      • Tania Sheff says

        August 08, 2022 at 10:32 pm

        Hi Leslie! I've included nutritional info below the recipe. Please, check it out and see if this recipe works for you. Thank you for stopping by!

        Reply
    2. xena gia says

      January 19, 2022 at 7:10 am

      Excellent dish! Thank you. I see the calories but what is the serving size? Maybe I missed it…
      Thanks again!
      Delish

      Reply
      • Tania Sheff says

        January 19, 2022 at 6:15 pm

        Hi Xena! The nutritional info is per serving. The whole salad makes 4 servings, so a quarter of the finished salad is one serving. Happy cooking!

        Reply
    3. Tom says

      December 05, 2021 at 7:50 am

      Just pointing out, rinse the 'cut' onion under water to reduce the pungency, not the whole onion before cutting.

      Reply
      • Tania Sheff says

        December 11, 2021 at 11:14 am

        Thanks for the tip, Tom!

        Reply
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