Easy Three Bean Salad Recipe
This easy Three Bean Salad Recipe is made with canned garbanzo beans, cannellini beans, and kidney beans tossed with celery, red onion, fresh parsley, and a tangy homemade vinaigrette. Ready in just 15 minutes, it's the perfect make-ahead side dish for BBQs, potlucks, picnics, and easy weeknight dinners.
Servings: 6 people
Calories: 278kcal
Ingredients
- 1 (15-ounce) can garbanzo beans - drained and rinsed
- 1 (15-ounce) can cannellini beans - drained and rinsed
- 1 (15-ounce) can kidney beans - drained and rinsed
- ½ medium red onion - peeled and diced
- 3 stalks celery - chopped
- ½ cup fresh parsley - chopped
For the Vinaigrette
- ¼ cup red wine vinegar
- ¼ cup apple cider vinegar
- 3 tablespoons granulated sugar - plus more to taste
- 2 tablespoons olive oil
- ½ teaspoon Italian seasoning
- 1 teaspoon salt - plus more to taste
- ½ teaspoon fresh black pepper - plus more to taste
Instructions
- Drain and rinse the beans. Add the garbanzo beans, cannellini beans, and kidney beans to a fine-mesh strainer. Rinse well with cool water, then let them drain thoroughly.
- Combine the salad ingredients. Transfer the drained beans to a large mixing bowl. Add the diced red onion, chopped celery, and chopped fresh parsley. Gently toss to combine.
- Make the vinaigrette. In a small bowl or jar, whisk together ¼ cup red wine vinegar, ¼ cup apple cider vinegar, 3 tablespoons granulated sugar, 2 tablespoons olive oil, ½ teaspoon Italian seasoning, 1 teaspoon salt, and ½ teaspoon black pepper.
- Dress the salad. Pour the vinaigrette over the bean mixture and gently toss until the beans and vegetables are evenly coated.
- Chill and serve. Cover and refrigerate for at least 1 hour, if time allows. Stir before serving and season with additional salt, black pepper, or sugar to taste.
Notes
- Drain and rinse the beans well: This removes the salty, starchy liquid from the can and keeps the salad tasting fresh.
- Let it chill: The salad tastes even better after the beans have had time to absorb the vinaigrette. One hour is great, but overnight is even better.
- Adjust the sweetness: Classic three bean salad has a sweet-tangy dressing. Add more or less sugar to taste.
- Soften the onion: For a milder onion flavor, soak the diced red onion in cool water for 5 to 10 minutes, then drain before adding it to the salad.
- Try different beans: Swap one of the beans for green beans, wax beans, black beans, pinto beans, navy beans, or great northern beans.
- Storage: Store leftovers in an airtight container in the refrigerator for 3 to 5 days. Stir before serving and freshen with extra parsley, salt, pepper, or vinegar, if needed.
Nutrition
Calories: 278kcal | Carbohydrates: 43g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 790mg | Potassium: 717mg | Fiber: 11g | Sugar: 8g | Vitamin A: 526IU | Vitamin C: 9mg | Calcium: 119mg | Iron: 4mg
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