Classic Three Bean Salad—Simple and Delicious (original) (raw)

A salad this simple has no business being so delicious, but it just is. This Classic Three Bean Salad has minimal ingredients, the most basic of basic dressings, and yet I can’t seem to get enough of it. The creamy beans are the perfect contrast to the tangy-sweet dressing, and there’s just enough savory crunch from the red onion to keep the flavors grounded. It’s the perfect summer side dish for all of your BBQs and potlucks, or on those busy weeknights when you don’t want to spend a lot of time fixing dinner.

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“I made this recipe yesterday. I followed it to the letter, no alterations and no substitutions. It was FANTASTIC. I will make it again and again. So flavorful and delicious and satisfying. Thank you!”

Isabelle

Easy Three Bean Salad Recipe

My three bean salad has dark kidney beans, cannellini beans, and green beans. You can also try other beans like chickpeas, wax beans, purple hull peas, or black eyed peas. This recipe is really flexible, so you can swap out the beans, and you can even add more than three beans if you’d like. However, I recommend having a variety of colors, textures, and shapes. Make sure to have at least one creamy bean, too!

I also made a basic, slightly sweet vinaigrette with just enough Dijon to give it a little zing. You can easily tweak the sweetness or tang to your liking or even use your favorite bottled dressing (like Italian dressing) for a different flavor. This recipe is SO easy to make your own, so have fun with it!

Cost 3.84recipe/3.84 recipe / 3.84recipe/0.77 serving

Simple ingredients come together in this Classic Three Bean Salad to make a simple summer side dish, perfect for BBQs and potlucks!

Step-by-step photos can be seen below the recipe card.

• ▢ 1 15 oz. can (400 g) kidney beans ($0.94)

• ▢ 1 15 oz. can (400 g) cannellini beans ($0.94)

• ▢ 1.5 cups (165 g) frozen green beans (thawed, $0.59*)

• ▢ ¼ cup (60 g) red onion (finely diced, $0.12)

• ▢ ¼ cup (15 g) fresh parsley (chopped, $0.17)

• ▢ ¼ cup (60 ml) apple cider vinegar ($0.24)

• ▢ ¼ cup (60 ml) olive oil ($0.64**)

• ▢ 2 Tbsp sugar ($0.12***)

• ▢ 1 tsp salt ($0.03)

• ▢ ¼ tsp black pepper (freshly cracked, $0.02)

• ▢ 1 tsp Dijon mustard ($0.03)

• Rinse and drain the kidney beans and cannellini beans. Place the kidney beans, cannellini beans, and thawed green beans in a bowl.

• Slice the red onion, then soak the onion in a bowl of ice water for about five minutes before draining and finely dicing. Chop the parsley. Add the onion and parsley to the bowl with the beans.

• In a separate bowl, whisk together the vinegar, sugar, olive oil, salt, pepper, and Dijon.

• Pour the dressing over the beans, onion, and parsley, then stir to combine.

• Transfer the bean salad to the refrigerator and let the beans marinate in the dressing for about 30 minutes before serving. Give the salad a good stir just before serving to redistribute the dressing.

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*If you’d prefer to use fresh green beans, I’d slice and blanch them for 1-2 minutes and then cool them in an ice bath to stop the cooking process. I wouldn’t use canned green beans as they’re much softer and have a muted flavor compared to frozen or fresh.

** Olive oil is my preferred choice for this vinaigrette. It adds richness, helps balance the acidity, and creates a temporary emulsion; I never skip it! Without it, the vinegar and Dijon flavors will be more pronounced, t he texture will be lighter, and the flavor will be much sharper. You can try leaving it out if preferred, but it all comes down to your personal preference.

*** The dressing is meant to be slightly sweet to mellow the sharpness of the vinegar and mustard, but feel free to adjust it to your taste. If you’re sensitive to sweetness, start with a smaller amount of sugar and add more if needed.

Serving: 1cupCalories: 301kcal (15%)Carbohydrates: 41g (14%)Protein: 13g (26%)Fat: 11g (17%)Sodium: 666mg (29%)Fiber: 12g (50%)

The nutrition data is automatically calculated using all ingredients listed on the recipe card, including any listed as optional. Percentages are of daily value.

How to Make Three Bean Salad Step-by-Step Photos

Prep the beans: Rinse and drain one 15 oz. can of kidney beans and one 15 oz. can of cannellini beans. Add them to a bowl with 1.5 cups of thawed frozen green beans.

Shock the onion: Slice some red onion and soak them for about 5 minutes in a bowl of ice water (this takes the sharp edge off their flavor). Finely dice about ¼ cup of the red onion. Chop about ¼ cup fresh parsley.

Make the dressing: Whisk together ¼ cup apple cider vinegar, ¼ cup olive oil, 2 Tbsp sugar, 1 tsp salt, ¼ tsp freshly cracked pepper, and 1 tsp Dijon mustard.

Combine: Add the onion and parsley to the bowl with the beans, then pour the dressing over top. Stir everything to combine.

Chill and serve: Refrigerate the three bean salad for about 30 minutes to let the beans marinate. Give it a good stir, and then serve!

What to Serve with Three Bean Salad

The sweet-tart flavor of this three bean salad makes it a perfect match for other sweet-savory dishes, especially anything with BBQ sauce. In the photos here, I served it with my BBQ cheddar baked chicken and a big scoop of potato salad, and the combo was incredibly satisfying. It also pairs beautifully with glazed ham steaks (the Dijon dressing goes so well with the sweet glaze), creamy pork chops for a fun contrast, or crispy air fryer drumsticks when you need a quick weeknight meal.

Storage Instructions

Three bean salad is one of those recipes that actually gets better with time in the fridge. As it refrigerates, the beans begin to absorb the flavors in the dressing, and everything gets SUPER tasty. This salad will probably stay good in the fridge for about four days (if you don’t eat it all by then).

Our Classic Three Bean Salad recipe was originally published 6/21/21. It was retested, reworked, and republished to be better than ever 7_/3/25._

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Beth MoncelI’m a food lover, number cruncher, and meticulous budgeter. I love science and art, and the way they come together when I cook. I love to create, problem solve, and learn new things. Making great food is my passion, my purpose, and my favorite thing to share with others.More About Beth