This 3 bean salad recipe is a fresh, protein-packed side dish that’s easy to make, budget-friendly, and perfect for healthy meals all week.
For more bean salad recipes, check out our cowboy caviar, chickpea cucumber salad, dense bean salad, and black bean corn salad.
Simple, Healthy, and Delicious in Every Bite
If you’re looking for a dish that’s heart-healthy, fiber-rich, and high in plant-based protein, this 3 bean salad recipe is just what you need 🥗. Made with kidney beans, cannellini beans, and chickpeas, it’s a no mayo bean salad that’s both light and satisfying.
Here’s the game-changer: by briefly warming the beans in the microwave before tossing them in the dressing, they soak up all the flavor and lose that unpleasant canned taste—making the salad taste like it’s been marinating for hours.
The crunchy celery, fresh parsley, and zesty red wine vinegar dressing bring everything together for a refreshing bite that works as a side dish or even a main meal.
Louise and I love keeping a big bowl of this salad in the fridge because it’s the kind of make ahead salad recipe that tastes even better the next day 🍋. Packed with antioxidants, protein, and plenty of fiber, this healthy bean salad recipe is a keeper 🌿.
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Kidney beans: their meaty texture adds heartiness. Swap with black beans for a deeper flavor or pinto beans for a softer bite.
- Butter beans: creamy and mild, they balance the salad. Substitute with great northern beans or cannellini beans for a similar Mediterranean bean salad vibe.
- Chickpeas: nutty and firm, they make this a high protein vegetarian salad. Try lentils for a different texture or edamame for extra protein.
- Celery: adds crunch and freshness. If you’re out, use cucumber, fennel, or even bell pepper for a refreshing twist.
- Red onion: sharp and colorful. Swap with green onions for a milder bite, or shallots for a sweeter finish.
- Flat-leaf parsley: brightens the salad. Basil, cilantro, or fresh dill are excellent substitutions depending on your taste.
For the Dressing
- Extra virgin olive oil: rich and fruity. Avocado oil or walnut oil also work beautifully.
- Red wine vinegar or lemon juice: both add brightness. White wine vinegar, apple cider vinegar, or lime juice are great alternatives.
- Dijon mustard: adds tang and creaminess. Yellow mustard gives a sharper kick, or try grainy mustard for texture.
- Honey: balances acidity with sweetness. Maple syrup, agave, or even a pinch of sugar make it a budget friendly vegetarian meal option.
- Garlic: grated for maximum flavor. Garlic powder works in a pinch, or roasted garlic for a mellow note.
- Oregano: earthy and aromatic. Italian seasoning or thyme will keep the flavor profile balanced.
- Salt and black pepper: essential for seasoning. Add a pinch of smoked paprika or chili flakes if you like a little heat—perfect for a summer side dish at BBQs.
How to Make Three Bean Salad
Step 1: Make the Dressing
In a large mixing bowl, whisk together olive oil, red wine vinegar (or lemon juice), Dijon mustard, honey, garlic, oregano, salt, and black pepper. This creates a zesty base that makes the salad light, tangy, and perfect as a picnic salad recipe.
Step 2: Warm and Add the Beans
Drain and rinse the kidney beans, cannellini beans, and chickpeas. Place them in a microwave-safe bowl and warm gently for 30–60 seconds (make sure they don’t pop). Toss the warm beans into the bowl with the dressing and let them sit for a few minutes to marinate.
Note: This quick step helps the beans soak up the dressing and removes that canned taste.
Step 3: Add Veggies & Serve
Finely chop the celery, red onion, and parsley. (Tip: rinse sliced onion under cold water to mellow the bite.) Add them to the bowl and fold gently until everything is coated.
Taste and adjust with a pinch more salt, pepper, or a splash of vinegar/lemon. Serve right away, or chill 20–30 minutes (or up to 4 days) so the flavors meld.
Variations
- Quinoa Power Bean Salad: Mix in cooked quinoa for a plant-based boost of protein and fiber, turning it into a filling main dish.
- Mediterranean Tuna Bean Salad: Add a can of flaked tuna in olive oil, plus a handful of olives and capers for a briny, protein-rich twist.
- Grilled Chicken & Bean Salad: Toss in diced grilled chicken breast and a little extra lemon juice for a hearty meal-prep option.
Tips
- Warm the beans before marinating: A quick 30–60 seconds in the microwave helps them soak up the dressing and lose that canned taste. This simple trick makes all the difference.
- Let it rest: Even 20 minutes in the fridge deepens the flavor, making this the perfect make ahead salad recipe.
- Chop veggies evenly: Small, uniform pieces of celery and thinly sliced onion mix better and give you balanced bites every time.
- Rinse red onion: Run the sliced onion under cold water for a minute to mellow its sharp flavor.
- Brighten it up: Add extra lemon juice or vinegar just before serving if the flavors need a lift (it will).
- Play with herbs: Parsley is classic, but basil, dill, or cilantro add a whole new spin.
- Keep it flexible: Toss in extras like cucumber, bell pepper, or olives to make it a budget friendly vegetarian meal.
- Use quality oil: A good extra virgin olive oil makes the dressing shine and keeps it hearth healthy.
- Add protein power: Mix in quinoa or farro for a hearty, high protein vegetarian salad that can stand as a main dish.
Frequently Asked Questions
Yes! This is a great make ahead salad recipe. The flavors get better as the beans soak in the dressing.
It will keep well for 3–4 days in an airtight container. Just add a squeeze of lemon and give it a stir before serving.
Freezing isn’t recommended since beans and veggies lose their texture after thawing.
Black beans, pinto beans, boiled green beans, or butter beans work well if you want to change things up.
Yes! Thanks to beans and chickpeas, it’s naturally a high protein vegetarian salad. You can boost it even more by adding tuna, chicken, or quinoa.
Rinsing is best. It reduces sodium and removes the starchy liquid that can dull the flavor and make you feel bloated.
More Easy Bean Dinners
- Greek orzo pasta salad with marinated chickpeas
- Marry me chickpeas
- Butter bean stew with crumbled feta
- Black bean soup
- Marry me butter beans
- Tuscan white bean soup
- Creamy butter beans in Florentine sauce
- Marry me orzo with white beans
If you tried this Three Bean Salad recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Three Bean Salad (With Quick Marinade)
Ingredients
- 1 can kidney beans — 15 oz / 400 g or 1½ cups / 230 g cooked beans
- 1 can butter beans — 15 oz / 400 g or 1½ cups / 230 g cooked beans
- 1 can chickpeas — 15 oz / 400 g or 1½ cups / 230 g cooked chickpeas
- 2 stalks celery chopped
- 1 small red onion thinly sliced
- ½ cup flat-leaf parsley chopped
For the Dressing
- ¼ cup extra virgin olive oil
- 3 tablespoons red wine vinegar or lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 clove garlic grated
- 1 teaspoon oregano
- ½ teaspooon salt + black pepper to taste
Instructions
- Make the Dressing: In a large bowl, whisk together ¼ cup extra virgin olive oil, 3 tablespoons red wine vinegar (or lemon juice), 1 tablespoon Dijon mustard, 1 tablespoon honey, 1 clove garlic, 1 teaspoon oregano, ½ teaspooon salt, and pepper.
- Add the Beans: Drain and rinse 1 can kidney beans, 1 can butter beans, and 1 can chickpeas. Warm them in the microwave for 30-60 seconds, then toss into the dressing. Let sit to marinate.
- Finish the Salad: Add 2 stalks celery, 1 small red onion, and ½ cup flat-leaf parsley. Toss gently. Serve right away or refrigerate for later.
Notes
- Kidney beans: hearty and meaty → swap with black beans or pinto beans.
- Butter beans: creamy and mild → use great northern beans or cannellini beans.
- Chickpeas: nutty, protein-rich → try lentils or edamame for extra protein.
- Celery: crisp crunch → sub cucumber, fennel, or bell pepper.
- Red onion: sharp kick → replace with green onions or shallots.
- Parsley: fresh brightness → use basil, cilantro, or dill.
- Olive oil: rich and fruity → switch to avocado oil or walnut oil.
- Vinegar/lemon: zesty tang → sub white wine vinegar, apple cider vinegar, or lime juice.
- Dijon mustard: creamy tang → use yellow or grainy mustard.
- Honey: sweet balance → replace with maple syrup, agave, or sugar.
- Garlic: bold flavor → swap with garlic powder or roasted garlic.
- Oregano: earthy aroma → try Italian seasoning or thyme.
- Warm the beans: A quick microwave zap helps them soak up flavor and lose that canned taste.
- Let it chill: Rest 20 minutes in the fridge for the best make ahead salad recipe.
- Chop evenly: Small, uniform veggies make every bite balanced and tasty.
- Tame the onion: Rinse slices under cold water to mellow their sharp bite.
- Brighten before serving: A squeeze of lemon or splash of vinegar lifts the flavors.
- Switch up herbs: Parsley is classic, but basil, dill, or cilantro add fresh twists.
- Stay flexible: Add cucumber, bell pepper, or olives for a budget friendly vegetarian meal.
- Choose quality oil: Extra virgin olive oil makes the dressing shine and keeps it heart healthy.
- Boost the protein: Stir in quinoa or farro for a high protein vegetarian salad that doubles as a main.
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
Welcome to our blog, we are glad you are here.
I’m obsessed with this bean salad 🤩! The dressing is amazing, especially with the red wine vinegar. Warming the beans slightly is a total game-changer – it helps them absorb all the flavours. I didn’t have celery, so I added cherry tomatoes, cucumber, carrot, and kale, along with red onion and parsley – all from my garden. I’m sharing his recipe with all my bean loving friends!
That is just AMAZING Sheila!! Kale (and everything else) sound fantastic, great additions as this salad can take a lot veggies 🙂
Thanks so much for taking valuable time to comment here. Kindest,
Louise
Excellent and filling salad, to top it all I get my daily protein amount in with a smile
Fantastic, Wendy, thanks so much for your feedback. I’m really happy that you enjoyed it ❤️.
BEst, Louise
Love your healthy easy recipes!
I’m really happy to hear, Rose. Thanks so much for leaving a comment! ☀️
It was SO good. Really enjoyed this recipe, I choose to use less oil but it didn’t impact the flavour which was 10/10.
Thanks Shannon, I’m SO happy you enjoyed it, YAY!
Thanks so much for taking the time to comment here. All the best,
Louise
Could eat on a daily basis