This Three Bean Salad recipe is classic, fresh, and a delicious side dish to any meal! Best part, it only takes 10 minutes to make!

Looking for more salad recipes? Try my Ambrosia Salad or Broccoli Apple Salad!

A serving bowl filled with Three Bean Salad made with fresh green beans.

What I love about this salad:

  • Quick – Only 10 minutes to make!
  • Adaptable – Use your favorite type of beans (fresh or canned) and add protein or vegetables based on your preferences.
  • Homemade dressing makes this salad better than anything from the store!

Ingredients and Adaptions:

  • Green Beans: I prefer fresh green beans, but you could use canned.
  • Kidney Beans and Garbanzo Beans: Cannellini and pinto beans would also work.
  • Onion and Cucumber: I like the fresh crunch they add. You could also throw in extra veggies, like diced bell pepper, cherry tomatoes, chopped mushrooms, or sautéed zucchini.
  • Fresh Parsley: takes this dish from old-fashioned to extra-YUM!
  • Dressing: Olive oil, vinegar, sugar, dijon, salt.
  • Optional: Add Protein: Feel free to throw in chopped pieces of cheese, cooked chicken, or ham.
The ingredients needed to make Three Bean Salad with fresh green beans, kidney beans and garbanzo beans.

How to make Three Bean Salad:

  1. Mix dressing ingredients together, set aside.
  2. Steam green beans, drain, and transfer to a bowl of ice water (This helps stop them from cooking and retains their bright green color). Cut beans into 1 inch pieces and add to bowl.
  3. Combine remaining salad ingredients and pour dressing on top. Toss and Serve!
Three process photos for making Three Bean Salad.

Make Ahead Instructions:

To Make Ahead: This three bean salad is an excellent salad to make ahead. Assemble whenever you have time and keep it in the refrigerator until ready to serve, or up to 3-5 days.

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Recipe

A serving bowl filled with Three Bean Salad made with fresh green beans.
Prep 6 mins
Cook 4 mins
Total 10 mins
Add to Meal Plan

Ingredients
 
 

  • 12 ounces Fresh green beans , ends trimmed if needed
  • 1 can Kidney or black beans , rinsed and drained
  • 1 can Garbanzo beans , rinsed and rained
  • ½ of a small red onion , thinly sliced
  • ½ of an English cucumber , chopped
  • 1/3 cup Fresh parsley , chopped
  • Light Italian dressing:
  • 1/4 cup olive oil
  • 1/4 cup white wine or champagne vinegar
  • 2 Tablespoons granulated sugar or honey , agave
  • 1 1/2 teaspoons dijon mustard
  • 1/2 teaspoon salt , or to taste

Instructions
 

  • Mix dressing ingredients together and set aside.
  • Steam green beans for 3 – 4 minutes, just until tender, then drain and transfer to a bowl of ice water. (This helps stop them from cooking and helps them retain their bright green color). Cut beans into 1 inch pieces and add to a bowl.
  • Add remaining salad ingredients and pour dressing on top. Toss to coat.

Notes

Variations:
  • Additional Beans: Feel free to throw in cannellini and pinto beans.
  • Additional Veggies: Throw in diced bell pepper, cherry tomatoes, chopped mushrooms, and sautéed zucchini for extra vegetables.
  • Protein: Add cheese, cooked chicken, or ham.
Tips:
  • Rinse and drain beans.
  • Make ahead of time.
Store in the fridge for 3-5 days.

Nutrition

Calories: 124kcalCarbohydrates: 10gProtein: 1gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 216mgPotassium: 195mgFiber: 2gSugar: 7gVitamin A: 699IUVitamin C: 13mgCalcium: 33mgIron: 1mg

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. 5 stars
    Such a refreshing salad and a perfect side to any summer dish! Let’s be honest, I could eat this as a main dish. The combination of flavor and freshness is perfect! Thank you.