Classic Three Bean Salad

This classic three bean salad is a quick and easy summertime dish that is sure to be a hit at your next BBQ!  Just 8 ingredients! {vegan, gluten, nut, and soy free}

This post was first written in July 2013.  As an Amazon Associate I earn from qualifying purchases.

Classic three bean salad is a summer time staple.  You know, the kind they sell in those giant jars at Costco?  The good thing is that it’s really simple to make at home, with just 8 main ingredients.  I made this a few weeks ago for my boys because 1) it’s yummy and 2) I desperately wanted to bring new life to this post in the way of a photo shoot.  I figured it would last us 2 or 3 lunches….and I was ridiculously wrong.  My kids must be growing right now, because between the 4 of us we polished off the entire thing.  So, I guess you could say this three bean salad is kid approved!  Win!

Perfect Picnic Food

This salad comes together very quickly, and the flavor gets better as it sits! It’s crunchy and perfect to pack for a picnic. The colors really hold up and keep the salad bright, even overnight in the fridge.

Three Bean Salad

Three Bean Salad gets its name from….well….it has three types of beans in it!  I use chickpeas, kidney beans, and green beans.  You could mix it up a bit and use white kidney beans, or a combination or green and wax beans if you like.  The beans are mixed in a vinaigrette, with some white onion for added zing.  You could also use shallots or red onion if you like, but white onion is my favorite to use raw in a salad.

^^^ You can mix and match with different beans.  You can even add some diced bell pepper to make it more colorful!

Where do you get your protein?

This salad is of course packed with protein—it’s beans!  While it appears to be a side dish, it can really be the main entree.  Pair it with some Air Fryer Roasted Potatoes, some of my Uncle Jon’s Pasta Salad, a big slice of watermelon, and a glass of Rosemary Lemon Iced Tea for a perfect summer meal.

More Summer Salads That You Will Love!

• Balsamic Bean Salad
• Chickpea Salad with Lemon and Shallots + a Trip to Brooklyn
• Uncle Jon’s Pasta Salad
• Vegan Chicken Salad with Pickles
• Elote Salad
• Lentil Summer Salad
• Latin Inspired Cabbage Slaw
• Vegan Steak Salad with Seitan
• Bok Choy Salad

Let’s Make Three Bean Salad!

I hope you love this three bean salad as much as we do!  Leave a note for me in the comments below letting me know how it goes!  

Print Recipe

4.50 from 2 votes

Three Bean Salad

Author: Sarah

Ingredients

For the ice bath:

• 2 cups ice
• 2 cups cold water

For the salad:

• 8 ounces green beans (or use mix of green and yellow wax beans if you find them!)
• 1 can (15 ounces) garbanzo beans drained and rinsed
• 1 can (15 ounces) kidney beans drained and rinsed
• 1/2 white onion (about 1 cup) diced
• 1/2 cup white wine vinegar (or sub apple cider vinegar)
• 1/4 cup olive oil
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 Tablespoons maple syrup
• 2 cloves garlic minced

Instructions

• Bring a small pot of water to a boil. Fill a bowl with ice cubes and water for the ice bath.
• Cut green beans into 1 inch pieces. Place them in the boil water for 2 minutes. After 2 minutes, immediately remove them and place them in the prepared ice bath.
• Mix vinegar, olive oil, salt, pepper, maple syrup, and garlic in a small bowl or measuring cup.
• Place the green beans, along with the garbanzo beans, kidney beans, and onions into a large bowl. Pour the dressing on top. Mix well and place into a container and seal tightly. Refrigerate for several hours, or overnight to let the flavors mix together.
• Enjoy!

Notes

Serving idea: serve on a bed of greens to make a light lunch!