Easy Three Bean Salad is a colorful, tangy side dish made with green beans, kidney beans, chickpeas, and a simple homemade dressing. It comes together in minutes and tastes even better after chilling, making it perfect for cookouts, potlucks, picnics, and meal prep.
Why You’ll Love This Recipe
- Quick and easy to prepare
- Perfect for making ahead
- Delicious with grilled meats, burgers, or sandwiches
- Naturally vegetarian and dairy-free
Please let us know what you think in the comments or ratings below!
Try some of our other favorite salads: Apple Spinach Salad with Cranberries and Feta, Kale Salad with Olive Oil Dressing, Greek Cucumber Salad, or Caprese Pasta Salad.
Jump to:
Ingredients for Three Bean Salad
- chickpeas
- green beans
- kidney beans
- onion
- bell pepper
- vinegar
- granulated sugar
- black pepper
- parsley
- garlic powder
- olive oil
- salt
- Dijon mustard
FAQs
Yes! This is an excellent make-ahead side dish. Prepare it the day before serving so the beans have time to absorb the dressing.
Store it in an airtight container in the refrigerator for up to four days. Stir the salad before serving.
Absolutely. Trim and cut the beans, then blanch them in boiling water for three to four minutes. Transfer them to ice water, drain thoroughly, and add them to the salad.
Yes. You can reduce the sugar to one or two tablespoons for a more tangy salad. Honey or maple syrup can also be used.
Serve it with grilled chicken, hamburgers, hot dogs, pulled pork, barbecue ribs, or sandwiches.
Pro Tips for the Best Three Bean Salad
⭐Rinse the kidney beans and chickpeas to remove excess sodium and starchy liquid.
⭐Slice the red onion thinly so its flavor does not overpower the salad. For a milder onion flavor, soak the sliced onion in cold water for 10 minutes and drain it well.
⭐Give the salad plenty of time to chill. The flavor gets better as it sits.
⭐Adjust the sugar to taste if you prefer a sweeter or more tangy dressing.
⭐Add chopped celery or cucumber for extra crunch.
⭐Keep the salad refrigerated in a covered container for up to four days.
⭐Freezing is not recommended because the beans and vegetables may become soft after thawing.
How to make Three Bean Salad
- Place the green beans, kidney beans, chickpeas, onion, parsley, and bell pepper in a large bowl.
- In a separate bowl or jar, whisk together the vinegar, olive oil, sugar, Dijon mustard, garlic powder, salt, and pepper.
- Pour the dressing over the bean mixture and gently toss until everything is evenly coated. Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to blend.
- Stir before serving and use a slotted spoon if there is extra dressing in the bottom of the bowl. Serve and enjoy!
Three Bean Salad
Ingredients
Salad
- 1 can 15 oz. cut green beans, drained
- 1 can 15 oz. kidney beans, drained and rinsed
- 1 can 15 oz. chickpeas, drained and rinsed
- ½ cup onion, thinly sliced or diced
- ½ cup bell pepper, chopped
- 1 tablespoon dried parsley or ¼ cup fresh, chopped
Dressing
- ⅓ cup vinegar (apple cider or white)
- ¼ cup olive oil
- 2-3 tablespoon granulated sugar
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Place the green beans, kidney beans, chickpeas, onion, parsley, and bell pepper in a large bowl.
- In a separate bowl or jar, whisk together the vinegar, olive oil, sugar, Dijon mustard, garlic powder, salt, and pepper.
- Pour the dressing over the bean mixture and gently toss until everything is evenly coated.
- Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to blend.
- Stir before serving and use a slotted spoon if there is extra dressing in the bottom of the bowl. Serve and enjoy!
Leave a Reply