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Home » Salad

Three Bean Salad

Published: Jul 6, 2018 · Modified: May 4, 2022 by Brooke · This post may contain affiliate links, which can earn us a commission.

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spoonful of three bean salad
holding a bowl of three bean salad

Are you searching for a healthy dish to serve this summer?  Our three bean salad is not only incredibly easy to make, but it's also perfect if you're wanting to lose a few pounds.

If you love salads in the summertime, we think you'll also enjoy our easy broccoli salad and this one with bacon and peas.

bowl of three bean salad with a spoon
Jump to:
  • Ingredients
  • How to Make
  • Recipe FAQs
  • Expert Tips
  • Recipe

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Ingredients

ingredients for three bean salad

Our three bean salad takes basic pantry staples that are easy to find. Let's talk about the key ingredients.

  • Beans: We used green, garbanzo, and dark and light red kidney beans.
  • Aromatics: We used both yellow and red onion and celery that were finely diced.
  • Acid: We used white balsamic vinegar, but distilled white or apple cider would also work.
  • Oil: We used classic olive oil in the dressing.
  • Sweetener: We used white granulated sugar, but you can substitute with any sweetener.

How to Make

Start by gathering and measuring your ingredients for our three bean salad. 

dressing ingredients for three bean salad

To make the dressing, heat up in the ingredients in a small saucepan.  Stir until the sugar is dissolved.  Boil for three minutes.

mixing the dressing for three bean salad

Pour the hot dressing over the veggies.

pouring dressing on three bean salad

Toss well to combine.

mixing up the three bean salad

Put it in a pretty bowl, then cover and place in the fridge for 12 to 24 hours.  This recipe really needs the extra chilling time to marinate and soak up all the delicious flavors.  Making this the night before is the best way.

This recipe has been a summer classic for a long time.  It's popular because you can make it the night before, it's perfect for outdoor gatherings, and it's quick to prepare. 

bowl of three bean salad with a wooden spoon

Recipe FAQs

What is three bean salad made of?

The classic version contains green, yellow wax, and kidney beans.  For this recipe, I changed out the wax beans for garbanzo and used both light and dark kidney beans for extra color. The dressing is typically a combination of sweet and tangy.

How long does three bean salad keep?

It will last between 3-5 days when stored in an airtight container in the refrigerator.

How much protein is in a three bean salad?

Our recipe which is made with chickpeas rather than wax beans contains 5g of protein per ½ cup serving. Plus it's is high in fiber, contains little to no fat, is cholesterol-free and a great plant-based, low-cost source of protein.

What's the difference between a three and a five bean salad?

A five bean recipe usually has the addition of garbanzo beans, lima beans, or black-eyed peas and green pepper.  The yellow onion is swapped for a red onion and more spices are added.

Expert Tips

  • Make ahead?  Yep, it's a good idea.
  • Leftovers?  Keep in an airtight container in the fridge for 2 to 3 days.
  • What temperature should I serve this?  Cold is best.

More Vegetable Salads You'll Love

  • Giardiniera Pickled Vegetables
  • Muffaletta Olive Salad
  • Cowboy Caviar Recipe
  • Cranberry Orange Relish Recipe

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Recipe

holding a bowl of three bean salad

Three Bean Salad

Three bean salad is the perfect summer recipe for your clean eating weight loss plan.  This classic dish is large enough to serve a crowd at your next outdoor party.  What’s stopping you from making this tasty salad to enjoy?
5 from 1 vote
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Course: Salad
Cuisine: American
Keyword: bean salad vinaigrette, healthy three bean salad, old fashioned three bean salad
Prep Time: 20 minutes
Cook Time: 6 minutes
Total Time: 26 minutes
Servings: 9 cups
Calories: 118kcal
Author: Brooke

Ingredients
 

For the Salad

  • 14.5 ounce can green beans, no salt added
  • 16 ounce can reduced sodium garbanzo beans
  • 15.5 ounce can dark red kidney beans, no salt added
  • 15.5 ounce can light red kidney beans, no salt added
  • ½ cup yellow onion, diced
  • 1 cup celery, finely diced

For the Dressing

  • ½ cup vinegar, white balsamic, distilled white, or apple cider
  • ¼ cup olive oil
  • ⅓ cup granulated sugar
  • 1 teaspoon salt
  • ½ teaspoon ground white pepper
US Imperial - Metric

Equipment

  • 1-quart saucepan
  • colander

Instructions

Making the Dressing

  • In a small saucepan over high heat, pour in the vinegar, oil, sugar, and spices.  Stir until the sugar is dissolved.  Bring to a boil for three minutes, then remove from the heat.

Making the Salad

  • Drain each can of beans, rinse them under cold water, and drain in a colander.  Place the beans in a large mixing bowl.
  • Dice the onion and celery stalks into small pieces using a sharp knife or a food processor, then add to the bowl.
  • Pour the hot dressing over the beans, onions and celery.  Mix well.  Taste and adjust seasonings.
  • Put it in a serving bowl, then cover and refrigerate for 12-24 hours to give it time to marinate.
  • Before serving, stir and adjust seasonings to taste.  For example, I like this with extra vinegar, so I would add some more at this time.

Notes

  • It's best to make this the night before you need it.
  • This recipe keeps well in the fridge for 2 to 3 days.
  • This tastes best when served cold.

Nutrition

Serving: 0.5cupCalories: 118kcal (6%)Carbohydrates: 17g (6%)Protein: 5g (10%)Fat: 4g (6%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 345mg (15%)Potassium: 247mg (7%)Fiber: 5g (21%)Sugar: 6g (7%)Vitamin A: 198IU (4%)Vitamin C: 4mg (5%)Calcium: 37mg (4%)Iron: 1mg (6%)
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Reader Interactions

Comments

  1. Beth

    October 14, 2019 at 10:17 am

    5 stars
    The photos are lookin' good! Beans are so good, and salads are even better!

    Reply
    • Emma

      October 14, 2019 at 3:41 pm

      Thank you, Beth! Bean salads are a colorful way to enjoy beans during the summer.

      Reply

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Welcome to our kitchen! We're Brooke & Emma, the mother-daughter team behind Savor the Flavour. As self-taught cooks and bakers, we love to inspire you to cook from scratch with real food for your family. Increase your kitchen confidence with our tempting recipes, instructional photos, and helpful tips and facts.

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