When it comes to side dishes that check all the boxes—easy, flavorful, healthy, and meal-prep friendly—Homemade Three Bean Salad always comes through. This version is simple, classic, and loaded with bold, tangy flavor that only gets better the longer it sits. Whether you’re prepping for a cookout, a potluck, or a week of lunches, this colorful salad is a go-to that everyone seems to love.
It’s protein-packed from the beans, brightened with a vinegary dressing, and has just the right balance of sweet and savory. Plus, it takes about 10 minutes to throw together and requires zero cooking (unless you’re blanching fresh green beans).
Why This Salad Belongs in Your Recipe Box
This isn’t your average bland bean salad. It’s crisp, fresh, and full of punchy flavor. Here’s what makes this version stand out:
- Three different beans = texture heaven: Kidney beans for heartiness, chickpeas for nutty creaminess, and green beans for that fresh snap.
- No cooking required (unless using fresh green beans): It’s as low-effort as it gets.
- Sweet, tangy dressing: A perfect mix of vinegar, olive oil, sugar, and spices makes it pop.
- Great for meal prep: It actually gets better the next day, after all the flavors have soaked in.
- Naturally vegan, dairy-free, and gluten-free: A crowd-pleasing side dish for just about anyone.
Ingredients You’ll Need
For the Salad:
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
- 1 can (15 oz) green beans, drained and cut into bite-sized pieces
or 2 cups fresh green beans, blanched and cooled - ¼ cup finely chopped red onion
- ¼ cup chopped fresh parsley (optional, for color and flavor)
For the Dressing:
- ⅓ cup apple cider vinegar
- 3 tablespoons olive oil
- 2 tablespoons granulated sugar
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: a pinch of red pepper flakes for a subtle kick
How I Make This Three Bean Salad (Step-by-Step)
1. Prep the Beans
If I’m using canned beans, I start by draining and rinsing the kidney beans and chickpeas under cold water. For the green beans, I either drain and chop canned ones or quickly blanch fresh green beans in boiling water for 2–3 minutes, then cool them in an ice bath to keep them crisp and bright green.
2. Mix the Beans and Veggies
In a large mixing bowl, I combine the kidney beans, chickpeas, and green beans. Then I add finely chopped red onion and parsley for color and extra flavor.
3. Make the Dressing
In a small bowl or mason jar, I whisk together the apple cider vinegar, olive oil, sugar, Dijon mustard, salt, and pepper. If I want a little heat, I’ll throw in a pinch of red pepper flakes too.
4. Toss and Chill
I pour the dressing over the bean mixture and toss everything until evenly coated. Then I cover and refrigerate for at least 1–2 hours, but preferably overnight. The beans soak up all the sweet and tangy flavor, and everything melds beautifully.
5. Serve and Enjoy
Before serving, I give the salad a quick stir and taste for seasoning. Sometimes I’ll add an extra splash of vinegar if it needs a little more tang after chilling.
How I Like to Serve It
This salad is incredibly versatile and goes with just about anything. Here are some of my favorite pairings:
- With grilled chicken, burgers, or sausages at summer cookouts
- As a picnic or potluck side dish—it travels and holds up well
- Over greens or quinoa for a hearty vegetarian lunch
- Next to sandwiches or wraps for an easy no-cook dinner
- As part of a meal prep lineup with roasted veggies or grain bowls
Tips From My Kitchen
- Blanch your green beans if using fresh: It’s a small extra step but adds better texture and color.
- Let it chill for best flavor: This salad really shines after it’s had time to marinate.
- Adjust the dressing to your taste: Like it tangier? Add more vinegar. Prefer it sweeter? Add another teaspoon of sugar.
- Try other beans: Black beans or cannellini beans work well too—just keep the “three” for that classic name.
- Add crunch: Toss in some celery or chopped bell pepper for extra texture.
FAQs From My Kitchen
Q: How long does this salad last?
A: It keeps well in the fridge for up to 4–5 days. The flavor deepens, and the texture holds up beautifully.
Q: Can I make it ahead?
A: Absolutely! This is one of those recipes that tastes better the next day, so it’s perfect to prep in advance.
Q: Can I make it sugar-free?
A: Yes. Swap the sugar for a sugar-free sweetener, or skip it entirely if you prefer a more vinegar-forward flavor.
Q: What vinegar works best?
A: Apple cider vinegar is my favorite for a hint of sweetness and depth, but red wine vinegar or white vinegar also work well.
Why You’ll Keep Coming Back to This Three Bean Salad
This Homemade Three Bean Salad is the definition of a timeless recipe: simple ingredients, bold flavor, and easy to whip up with pantry staples. It’s one of those dishes that always disappears at the table and tastes even better the next day.
Whether you’re planning your next BBQ, trying to eat more plant-based meals, or just want something fast and fresh, this salad is the kind of dependable recipe you’ll keep coming back to.
Homemade Three Bean Salad
Ingredients
- 1 teaspoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 can (15 oz) green beans, drained
- 1/2 red onion, diced
- 1 bell pepper, diced
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped
Instructions
- In a large bowl, whisk together the Dijon mustard, apple cider vinegar, and olive oil.
- Add the kidney beans, chickpeas, green beans, red onion, and bell pepper to the bowl.
- Toss the salad gently to combine all ingredients with the dressing.
- Season with salt and pepper to taste.
- Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Garnish with fresh parsley before serving.
Nutrition Information
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