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Classic Three Bean Salad

July 17, 2020 By Sarah 5 Comments

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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}

overhead view of wooden bowl with three bean salad, and gold fork on the side

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!

wooden bowl of three bean salad, with jar full of three bean salad behind it, gold fork, blue and white striped napkin

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.

close up of wooden bowl with three bean salad, blue and white striped napkin

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.

large jar of three bean 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.

jar of three bean salad with blue and white striped napkin in background

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

overhead shot of wooden bowl with three bean salad, blue and white striped napkin, gold fork, white background

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!  

fried dandelions

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!

 

 

Filed Under: Recipe, salad Tagged With: beans, classic, lunch, salad

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Reader Interactions

Comments

  1. Kerry Brown says

    March 21, 2021 at 5:10 am

    Curious, in the photos you show images of the bean salad in jars. Are they processed in a water bath or just put into sanitized jars. what is the best way to store them?

    Reply
    • Sarah says

      March 22, 2021 at 8:06 pm

      I don’t preserve the bean salad in jars, I just use them to store it in the fridge (like you would any other Tupperware container). It should last for 2 or 3 days….though in our house it never makes it that long! 🙂

      Reply
  2. Leanna Centeno says

    July 20, 2020 at 12:14 am

    Very delicious salad ? my whole family enjoyed it including grandma. Our son who is 10 made it as a summer salad for dinner by the pool! Love summer dishes like this! Highly recommended it. Easy and simple to make and you will be eating it in few minutes!???????????

    Reply
    • Sarah says

      July 21, 2020 at 12:00 am

      Yay! Thanks Leanna! So glad you and the family enjoyed it! And that’s awesome that Arman could make it himself! Love getting kids in the kitchen!!!

      Reply

Trackbacks

  1. Balsamic Bean Salad | fried dandelions says:
    May 20, 2016 at 5:26 pm

    […] Balsamic Bean salad is a spin on my Three Bean Salad.  It’s a delicious variation that is a little bit sweet, a huge protein punch, and has been […]

    Reply

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