Three Bean Salad Recipe

5 from 3 votes

This 3 bean salad recipe is a light and flavorful side dish that takes less than 10 minutes to prepare. In this recipe, three types of beans are mixed with herbs and spices and tossed in a delicious homemade dressing!

Prep Time10

Total Time10

Course: Appetizer, Salad, Side Dish

Cuisine: American

Diet: Gluten Free, Low Lactose, Vegan, Vegetarian

Servings: servings

Author: Laura

Cost: $8

Equipment

Ingredients

15 ounces Cannellini beans (drained and rinsed)
15 ounces kidney beans (drained and rinsed)
15 ounces garbanzo beans (drained and rinsed)
1 cup red onion (finely diced)
1 Tablespoon minced garlic
2 Tablespoons fresh parsley (finely chopped)
2 ribs celery (finely diced (heaping ½ cup))

Dressing

¼ cup olive oil
3 Tablespoons red wine vinegar
2 Tablespoons honey
½ teaspoon sea Salt
¼ teaspoon Pepper

Instructions

In a small bowl, whisk together dressing ingredients.
In a large bowl (preferably one with a lid), combine beans, onion, minced garlic, parsley and celery.
Pour the dressing over the bean mixture and stir to combine.
Cover and chill in the refrigerator for at least 1 hour.
Transfer the bean salad to a serving bowl. Garnish with extra parsley.
Serve cold.

Video

Notes

Ingredient Substitution Notes

Beans. this recipe uses a combination of Cannellini, garbanzo and kidney beans. You can substitute your favorite beans like great northern, or green beans.
Red onion. green, white or yellow onions are good substitutes for red.
Minced garlic. freshly minced or jarred are both good choices.
Olive oil. avocado oil or canola oil are good substitutes.
Honey. granulated sugar can be used in place of honey.

Store

Store leftover three bean salad in an airtight container in the refrigerator for 3-5 days.

Nutrition