Introducing a very simple and flavorful Three Bean Salad that’s ready in just 10 minutes and made in one bowl. This gluten-free salad is packed with vegetables, protein and bright, tangy dressing — perfect for a summer side, picnic or BBQ.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Three Bean Salad
- Ingredients to make a Bean Salad Dressing
- Substitutions
- Variations
- How to make Three Bean Salad
- Leftovers
- Recipe FAQs
- Three Bean Salad Recipe
Why this recipe works
This Mediterranean-style three bean salad is quick to assemble and full of texture and fresh flavour. Using three different canned beans gives the dish color, protein and substance while the crisp vegetables add crunch and freshness. The optional homemade dressing brightens the salad with a balance of acidity and a touch of sweetness.
This salad is ideal for warm weather: it’s a protein-packed side that works well on a salad bar, at a picnic or alongside grilled mains. It’s easily adaptable, naturally gluten-free, and a convenient way to boost your veg and bean intake.
Ingredients to make Three Bean Salad
- Black beans – canned, drained and rinsed.
- Cannellini beans – canned, drained and rinsed (white kidney beans).
- Red kidney beans – canned, drained and rinsed.
- Celery stalks – chopped for crunch.
- Red bell pepper – diced (any bell pepper colour works).
- Carrot – diced for colour and sweetness.
- Cucumber – diced for a soft, hydrating texture.
- Fresh coriander – chopped, to finish the salad.
Ingredients to make a Bean Salad Dressing
- Olive oil – forms the base of the dressing.
- Cider vinegar – adds tang and brightness.
- Maple syrup or honey – balances the vinegar with a touch of sweetness.
- Salt – enhances all the flavours.
See the recipe card below for exact quantities.
Substitutions
- Beans: Swap or mix in pinto beans, chickpeas, butterbeans, navy beans or lentils.
- Vegetables: Add red onion, spring onions, blanched green beans or sweet corn.
- Herbs: Replace coriander with parsley, dill, or mint.
- Dressing: Use plain olive oil if you prefer, or add garlic, smoked paprika or Italian seasoning for extra flavour.
- Vinegar: Apple cider, red wine or white wine vinegar work well as alternatives.
- Oil: Other neutral oils can be used, though they will change the profile slightly.
Variations
- Spicy: Add black pepper, chili powder, cumin, jalapeño or a teaspoon of Dijon mustard for heat.
- Deluxe: Add chopped onion or spring onion, a squeeze of lemon or lime juice and finish with crumbled feta or a sprinkle of fresh parsley.
- Kid-friendly: Serve with tortilla chips, hummus or mild toppings to make a casual snack or nacho-style plate.
How to make Three Bean Salad
Step 1: Drain and rinse all the canned beans, then add them to a large bowl.
Step 2: Roughly chop the vegetables and coriander, then add them to the bowl with the beans.
Step 3: Add the dressing ingredients to the bowl.
Step 4: Toss everything together until well combined and the dressing evenly coats the ingredients.
Leftovers
Store any leftover salad in an airtight container in the refrigerator for up to 3 days. Flavors develop after resting, so it’s often even better the next day. This recipe doubles and keeps well, making it great for meal prep.
Recipe FAQs
Canned beans are convenient, ready to use and keep this recipe quick. Fresh or dried beans can be used if you prefer, but they require cooking and will add time.
A mix of black beans, cannellini (white) beans and red kidney beans gives a nice range of color and texture, but feel free to experiment with your favourites.
Bean salads vary widely: Mexican-style with corn and peppers, single-bean salads (green bean or butterbean), or mixed bean salads with different dressings and herbs. Use what you like.
Draining removes the canning liquid that can dilute flavours or change texture. Rinsing also improves the beans’ taste and removes excess sodium.
More Easy Salad Recipe
- Courgette Salad
- Prawn Salad
- Vegan Potato Salad
- Aubergine Salad
- Rocket Salad
- Chicken Satay Salad
- Tuna Pasta Salad
- Tofu Salad
- Beetroot Salad
YOU MIGHT ALSO LIKE…
Salads
Courgette Salad
Salads
Vegan Potato Salad
Lunch
Black Bean Quesadillas
Breakfast
Spicy Butterbeans
Tried this Three Bean Salad recipe? Please leave a star rating below and share how it turned out. Feedback is always appreciated — leave a comment to help others. P.S. Never miss a new recipe! Subscribe for weekly healthy recipes and more.
Three Bean Salad
Equipment
- Chopping board
- Sharp knife
- Large mixing bowl
Ingredients
- 400 g canned black beans, drained & rinsed
- 400 g canned cannellini beans, drained & rinsed
- 400 g canned kidney beans, drained & rinsed
- 2 celery stalks, roughly diced
- 1 red bell pepper, roughly diced
- 1 carrot, roughly diced
- ½ cucumber, roughly diced
- Handful fresh coriander, finely chopped
Bean Salad Dressing
- ¼ cup olive oil (60ml)
- ¼ cup cider vinegar (60ml)
- 1 tbsp maple syrup or honey (15ml)
- Large pinch salt
Instructions
- Drain and rinse the beans and add them to a large mixing bowl.
- Roughly chop the vegetables and coriander, then add to the bowl.
- Add the dressing ingredients to the bowl.
- Mix the salad until everything is well combined and the dressing coats the ingredients.
Notes
Substitutions & Variations: Options are listed in the post above.
To Store: Keep in the fridge for up to 3 days.
To Freeze: Freezing is not recommended for this salad.
Tip 1: Drain and rinse the beans thoroughly.
Tip 2: Chop all vegetables to a similar size for even texture.
Tip 3: Double the recipe to enjoy extra servings over several days.
Nutrition
|
Carbohydrates:26 g
|
Protein:9 g
|
Fat:9 g
|
Fiber:9 g
Did you make this recipe? Tag me today!
Tag @HealthyLivingJames on Instagram and use #HealthyLivingJames.
