This classic Three Bean Salad is the ultimate “pantry staple” recipe. It’s colorful, protein-packed, and actually tastes better the longer it sits, making it the perfect candidate for meal prep, summer potlucks, or a quick healthy side dish!
If you need a reliable, crowd-pleasing side dish that doesn’t require turning on the stove, this Three Bean Salad is the answer. Using a base of cannellini, kidney, and garbanzo beans, this recipe is tossed in a signature zesty apple cider vinaigrette that strikes the perfect balance between sweet and tangy.
Unlike leafy salads that wilt, this bean salad thrives in the fridge, making it a “must-have” for picnics, barbecues, and busy weeknights.
Expert Tips for the Best Bean Salad:
- Rinse Thoroughly: Make sure to rinse the canned beans until the water runs clear. This removes the metallic taste and excess sodium from the canning liquid.
- The “Room Temp” Secret: While the salad needs to marinate in the fridge, it actually tastes best when served close to room temperature. This allows the olive oil and bean textures to soften.
- Uniform Chopping: Try to chop your celery and onion to a similar size as the beans for a perfect bite every time.
Substitutions & Variations:
- The Beans: Don’t have cannellini? Use Great Northern beans. Want more green? Add blanched green beans or wax beans for a “Four Bean Salad.”
- The Sweetener: If you prefer to avoid refined sugar, swap it for honey or maple syrup.
- The Vinegar: White wine vinegar or red wine vinegar are great alternatives if you don’t have apple cider vinegar.
- Add Protein: Throw in some feta cheese or grilled chicken to turn this side dish into a full meal.
More of our Favorite Bean Recipes:
Three Bean Salad
This classic Three Bean Salad is the ultimate “pantry staple” recipe. It’s colorful, protein-packed, and actually tastes better the longer it sits, making it the perfect candidate for meal prep, summer potlucks, or a quick healthy side dish!
Servings: 6
- 15 oz cannellini beans rinsed and drained
- 15 oz kidney beans rinsed and drained
- 15 oz garbanzo beans rinsed and drained
- 1/2 red onion, finely chopped optional: soak in water to take the edge off the onion
- 2 celery stalks, finely chopped
- 1/4 cup flat-leaf Italian parsley finely chopped
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In a large bowl, mix the beans, the celery, onion, and parsley.
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In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat.
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Transfer the salad to the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing. Let come to close to room temperature to serve.
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