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Cooking & Baking
Classic Three Bean Salad Recipe
Nothing says summer picnic or potluck quite like a classic Three Bean Salad! This timeless American side dish is bright, tangy, and packed with plant-based protein — the perfect companion for grilled meats, sandwiches, or any outdoor feast.
Made with cannellini, kidney, and garbanzo beans, this salad is tossed in a sweet and tangy vinaigrette that’s both refreshing and satisfying. It’s easy to prepare ahead, travels beautifully, and gets even better as it chills. Whether you’re hosting a barbecue or prepping for a week of healthy lunches, this recipe will become your new go-to.
Why You’ll Love This Recipe
- Quick & easy: Only pantry ingredients and 10 minutes of prep.
- Perfect for gatherings: Ideal for BBQs, potlucks, and picnics.
- Healthy & satisfying: High in protein, fiber, and flavor.
- Make-ahead friendly: Tastes even better after chilling overnight.
- Versatile: Works as a side or light vegetarian main.
Three Bean Salad Recipe
Guiseppe
6
10 minutes
0 minutes
280
American
Salad, Side Dish
Make this classic Three Bean Salad in just 10 minutes! A tangy, protein-packed side dish perfect for summer picnics, potlucks, and healthy meal prep.
Ingredients
For the Salad:
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can garbanzo beans, rinsed and drained
- ½ red onion, finely chopped (about ¾ cup), soaked in water to mellow
- 2 celery stalks, finely chopped (about 1 cup)
- 1 cup fresh flat-leaf parsley, finely chopped
- 1 teaspoon fresh rosemary, finely chopped
For the Dressing:
- ⅓ cup apple cider vinegar
- ¼ cup granulated sugar (adjust to taste)
- 3 tablespoons extra virgin olive oil
- 1½ teaspoons salt
- ¼ teaspoon black pepper
Directions
- Finely chop the red onion and soak in water for 5 minutes to reduce sharpness. Drain before using.
- In a large bowl, add the cannellini beans, kidney beans, garbanzo beans, celery, drained onion, parsley, and rosemary. Toss lightly to mix.
- In a small bowl or jar, whisk together apple cider vinegar, sugar, olive oil, salt, and black pepper until well blended.
- Pour the dressing over the bean mixture. Stir gently until evenly coated. Cover and refrigerate for at least 2 hours (or overnight) to allow flavors to meld.
- Bring to room temperature before serving for the best flavor and texture.
Ready in 10 minutes of prep — no cooking required!