This classic protein-packed, flavoursome three bean salad ticks all the boxes for a budget-friendly dish that takes just 10 minutes to prepare!
Made using canned chickpeas, cannellini beans and red kidney beans, with the added crunch of fresh celery and red onion tossed in a fresh and zesty lemon vinaigrette.
If you’re looking for a classic, old-fashioned bean salad recipe that’s full of flavour, yet easy on the budget, you’ve come to the right place!
This popular bean salad costs just a few dollars and will be ready to serve in minutes!
Whether you’re vegetarian or simply like to incorporate some meat-free meals in your diet, this three-bean salad makes a healthy side dish or lunchbox salad.
For an easy family dinner, try serving your bean salad with barbequed meat, grilled fish or chicken.
Looking for more flavour-packed salads?
Try my ever-popular creamy bacon, egg and potato salad, roasted vegetable couscous salad, curried rice salad, or creamy pasta salad – all great options for feeding a crowd – plus they store well for several days to enjoy for lunches!
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Why You’re Going To Love This Recipe
Once you’ve tried this healthy three-bean summer salad, you’ll love how quick, easy and versatile beans and pulses are to use!
- Healthy choice – beans and chickpeas are both legumes, and all legumes are high in fibre and protein, as well as low in fat and cholesterol – so this is a bowl full of good health!
- Vegetarian or meat-free meal – the beans are protein-rich, so no other protein is required.
- Budget-friendly – the main ingredients, canned red kidney beans, cannellini beans and chickpeas, are all very economical to buy, so make them pantry staples to always have on hand. You can also use them in many different curries, soups and casseroles.
- Full of fresh and zesty flavours – with some crunchy celery and red onion added, then tossed in a tangy dressing, a bowl of three-bean salad is bursting with textures and flavours!
What You Need
This colourful salad is so quick and easy to assemble using canned beans and pulses.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
For The Salad
It’s no wonder this salad is so popular – it’s made entirely from simple ingredients and is such an easy recipe!
- Chickpeas – rinsed and drained. Also known as garbanzo beans, chickpeas are widely used in Mediterranean and Middle Eastern cuisines.
- Red kidney beans – rinsed and drained. While you can use dried red kidney beans and cook them yourself, I recommend purchasing canned beans for convenience. They are cheap to buy and store well.
- Cannellini beans – rinsed and drained (also referred to as white beans). Same as the red kidney beans, I use canned cannellini beans for super convenience!
- Celery stalks – diced. Alternatively, you can substitute the celery with fresh green beans or chopped capsicum (bell peppers).
- Red onion – finely diced. This is optional, but I recommend it for a little added zing!
- Fresh parsley – chopped. Fresh herbs give the bean salad a big hit of freshness!
For The Lemon Vinaigrette
You’ll find that you have most of the dressing ingredients already sitting in your pantry!
- Lemon juice – preferably fresh lemon juice, however if you don’t have fresh lemons (or a nice neighbour with a tree), then store bought bottled lemon juice can be used.
- Olive oil – I use extra virgin olive oil in a vinaigrette as it’s cold pressed, the flavour is not overpowering, and it’s less processed than other types of olive oil. If you don’t have olive oil, you can substitute it with vegetable oil instead.
- Garlic – minced or 1 garlic clove, crushed.
- Dijon mustard – a traditional French mustard; Dijon is made from crushed mustard seeds and is sharp and intense, with a more complex flavour than yellow mustard.
- Honey – or you can substitute this with maple syrup.
- Salt and pepper – to season.
Equipment Required
With zero cooking required, it literally takes less than 10 minutes to pull this salad and dressing together.
- Colander or sieve – to drain the chickpeas and beans in.
- Knife and chopping board.
- Large mixing bowl and serving bowl.
- A small bowl or jar with a lid is used to mix the vinaigrette.
Step By Step Instructions
This easy bean salad recipe is prepared in just three simple steps – simply prep ingredients, mix the vinaigrette, and then toss it all together!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 – Prepare Chickpeas And Beans
Drain and rinse the chickpeas, then place in a large bowl.
Drain and rinse red kidney beans and cannellini beans well, and add these to the chickpeas.
Step 2 – Chop Celery, Red Onion And Parsley
Chop celery sticks, finely dice the red onion (optional), and chop fresh parsley.
Add chopped vegetables to the beans and chickpeas and mix to combine.
Step 3 – Mix Lemon Vinaigrette
Place all the lemon vinaigrette ingredients into a small jar.
Shake until well combined.
Pour the lemon vinaigrette over the salad and mix until combined.
Place the salad into a serving dish or bowl.
Serve three bean salad immediately, or store in the fridge for up to 4 days.
Expert Tips
- This classic salad is best served at room temperature. If storing in the fridge, allow the salad to come to room temperature and mix well again before serving.
- Versatile – the best part about this salad is that you can mix up your beans using whatever you have on hand! You can use canned three-bean or four-bean mix if you like, or play around with other types of beans such as black beans, navy beans or pinto beans. You can also add some chopped red or green capsicum too!
- Mexican bean salad – for a Mexican three-bean salad, simply use canned Mexican bean mix!
- Storing – three bean salad will keep well in an airtight container in the fridge for up to 4 days – the perfect make-ahead salad recipe. This recipe is not suitable for freezing.
FAQs
Three bean salad can be made and served immediately at room temperature, however if you make it earlier than required, just store in the fridge.
The beans really absorb the flavour of the lemon vinaigrette when chilling, so just stir it and allow it to return to room temperature prior to serving.
Both beans and chickpeas are great sources of protein, fibre, vitamins, and minerals, and therefore, they make a nutritious meal, especially for vegetarians, as they provide protein.
Yes, beans, lentils and peas are all legumes.
Legumes are plants in the Fabaceae family or the fruit or seeds of such plants.
The seeds are also called pulses.
There are ample nutritious salads to make with plenty of colour, flavour and variety. You can enjoy these ones all year round on their own as a light lunch or as a side dish with BBQs, alongside meat, chicken or fish.
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Three Bean Salad
A classic Three Bean Salad recipe made using cannellini beans, kidney beans, chickpeas, celery, red onion and parsley tossed with a simple lemon vinaigrette.
Print Pin RateServings: 8 serves
Calories: 255kcal
Ingredients
For The Lemon Vinaigrette
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Instructions
- Place the rinsed and drained chickpeas, red kidney beans and cannellini beans into a mixing bowl along with the celery, red onion and parsley. Mix to combine.
Place the lemon vinaigrette ingredients into a small jar. Shake until well combined.
Pour the lemon vinaigrette over the salad and mix until combined.
Place the salad into a serving dish or bowl.
Serve immediately or store in the fridge for up to 4 days.
Notes
- This salad is best served at room temperature. If storing in the fridge, allow the salad to come to room temperature and mix well again before serving.
- Versatile – you can mix up your beans! You can just use a three bean or four bean mix if you like, or experiment with other types of beans such as black beans, navy beans or pinto beans. You can also add some chopped red or green capsicum too!
- Storing – this salad will keep well in an airtight container in the fridge for up to 4 days. This recipe is not suitable for freezing.
Nutrition
Calories: 255kcal | Carbohydrates: 35g | Protein: 12g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 122mg | Potassium: 383mg | Fiber: 10g | Sugar: 4g | Vitamin A: 234IU | Vitamin C: 8mg | Calcium: 76mg | Iron: 4mg
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