Three Bean Salad

This Three Bean Salad recipe is classic, fresh, and a delicious side dish to any meal! Best part, it only takes 10 minutes to make!

Looking for more salad recipes? Try my Ambrosia Salad or Broccoli Apple Salad!

What I love about this salad:

• Quick – Only 10 minutes to make!
• Adaptable – Use your favorite type of beans (fresh or canned) and add protein or vegetables based on your preferences.
• Homemade dressing makes this salad better than anything from the store!

Ingredients and Adaptions:

• Green Beans: I prefer fresh green beans, but you could use canned.
• Kidney Beans and Garbanzo Beans: Cannellini and pinto beans would also work.
• Onion and Cucumber: I like the fresh crunch they add. You could also throw in extra veggies, like diced bell pepper, cherry tomatoes, chopped mushrooms, or sautéed zucchini.
• Fresh Parsley: takes this dish from old-fashioned to extra-YUM!
• Dressing: Olive oil, vinegar, sugar, dijon, salt.
• Optional: Add Protein: Feel free to throw in chopped pieces of cheese, cooked chicken, or ham.

How to make Three Bean Salad:

1. Mix dressing ingredients together, set aside.
2. Steam green beans, drain, and transfer to a bowl of ice water (This helps stop them from cooking and retains their bright green color). Cut beans into 1 inch pieces and add to bowl.
3. Combine remaining salad ingredients and pour dressing on top. Toss and Serve!

Make Ahead Instructions:

To Make Ahead: This three bean salad is an excellent salad to make ahead. Assemble whenever you have time and keep it in the refrigerator until ready to serve, or up to 3-5 days.

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Recipe

5 from 8 votes

Three Bean Salad

This Three Bean Salad recipe is classic, fresh, and a delicious side dish to any meal! Best part, it only takes 10 minutes to make!

Print Pin Review

Author Lauren Allen

Course Side Dish

Cuisine American

Servings 6 people

Calories 124

Prep 6 minutes mins

Cook 4 minutes mins

Total 10 minutes mins

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Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 12 ounces Fresh green beans , ends trimmed if needed
• ▢ 1 can Kidney or black beans , rinsed and drained
• ▢ 1 can Garbanzo beans , rinsed and rained
• ▢ ½ of a small red onion , thinly sliced
• ▢ ½ of an English cucumber , chopped
• ▢ 1/3 cup fresh chopped parsley , chopped
• ▢ Light Italian dressing:
• ▢ 1/4 cup olive oil
• ▢ 1/4 cup white wine or champagne vinegar
• ▢ 2 Tablespoons granulated sugar or honey , agave
• ▢ 1 1/2 teaspoons dijon mustard
• ▢ 1/2 teaspoon salt , or to taste

Instructions

 

• Mix dressing ingredients together and set aside.
• Steam green beans for 3 – 4 minutes, just until tender, then drain and transfer to a bowl of ice water. (This helps stop them from cooking and helps them retain their bright green color). Cut beans into 1 inch pieces and add to a bowl.
• Add remaining salad ingredients and pour dressing on top. Toss to coat.

Notes

Variations:

• Additional Beans: Feel free to throw in cannellini and pinto beans.
• Additional Veggies: Throw in diced bell pepper, cherry tomatoes, chopped mushrooms, and sautéed zucchini for extra vegetables.
• Protein: Add cheese, cooked chicken, or ham.

Tips:

• Rinse and drain beans.
• Make ahead of time.

Store in the fridge for 3-5 days.

Nutrition

Calories: 124kcalCarbohydrates: 10gProtein: 1gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 216mgPotassium: 195mgFiber: 2gSugar: 7gVitamin A: 699IUVitamin C: 13mgCalcium: 33mgIron: 1mg

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