Go Back
+ servings
Large white bowl filled with vegetarian three bean salad.
4.89 from 9 votes

Easy Three Bean Salad Recipe

Less than 15 minutes to toss together and dressed in a light vinaigrette, this delicious three bean salad is the perfect summer potluck or barbeque side dish.
Prep Time15 mins
Total Time15 mins
Servings: 6 people
Calories: 243kcal

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
  • 1/2 medium red onion peeled and diced
  • 3 stalks celery chopped
  • 1/2 cup fresh parsley chopped

For the Vinaigrette

Instructions

  • Mix together the salad ingredients - In a large mixing bowl, first mix together the red onion, celery, and parsley. Add the beans (garbanzo, cannellini, kidney) and gently toss to combine.
  • Prepare the vinaigrette - In a separate, smaller bowl or mason jar, whisk together the vinegars, sugar, olive oil, Italian seasoning, salt, and pepper.
  • Combine - Drizzle the beans with the prepared vinaigrette and toss well to coat.
    Optional- allow the vinaigrette-soaked beans to chill in the refrigerator for an hour or so to allow them to absorb the flavor.

Notes

  • Feel free to use your favorite canned beans to make this recipe including green beans, wax beans, or black beans.
  • If you're sensitive to the spiciness of red onion, soak your chopped onion in a bowl of cool water for a few minutes to take the edge off. Just be sure to drain the water before adding to the salad.

Nutrition

Calories: 243kcal | Carbohydrates: 40g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Sodium: 409mg | Potassium: 414mg | Fiber: 10g | Sugar: 8g | Vitamin A: 510IU | Vitamin C: 7.9mg | Calcium: 19mg | Iron: 0.5mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.