This classic Three Bean Salad is the ultimate “pantry essential” recipe. It’s colorful, packed with protein, and actually tastes good. better The longer you let it sit, the more it makes a perfect candidate for meal prep, summer potlucks, or a quick, healthy side dish!
If you need a reliable, crowd-pleasing side dish without turning on the stove, choose this product. Three Bean Salad Here is the answer. This cannellini, kidney bean, and chickpea-based recipe is topped with our signature zesty apple cider vinaigrette that strikes the perfect balance between sweet and tangy.
Unlike leafy salads that tend to wilt, this bean salad grows well in the refrigerator, making it a “must-have” for picnics, barbecues, and busy weeknights.
Pro tips for the best bean salad:
- Rinse thoroughly: Rinse canned beans until the water runs clear. This will remove any metallic taste and excess sodium from the canning liquid.
- “Room Temperature” Secret: Although salads need to be marinated in the refrigerator, they actually taste best when served. Close to room temperature. This will soften the texture of the olive oil and beans.
- Uniform Cut: For the perfect bite every time, chop the celery and onion into pieces similar in size to the beans.
Substitutions and Variations:
- bean: No cannellini? Use Great Northern beans. Want more green? Add blanched green beans or wax beans to make a “four bean salad.”
- sweetener: If you want to avoid refined sugar, switch to sugar. Honey or maple syrup.
- vinegar: If you don’t have apple cider vinegar, you can use white wine vinegar or red wine vinegar.
- Add protein: To turn this side dish into a full meal, add feta cheese or grilled chicken.
More of our favorite bean recipes:
Three Bean Salad
This classic three bean salad is the ultimate “pantry essential” recipe. It’s colorful, packed with protein, and actually tastes good. better The longer you let it sit, the more it makes a perfect candidate for meal prep, summer potlucks, or a quick, healthy side dish!
Serving Size: 6
- 15 oz. cannellini beans Rinse and drain
- 15 oz. kidney bean Rinse and drain
- 15 oz. chickpeas Rinse and drain
- 1/2 red onion, finely chopped Optional: Peel off the edges of the onions by soaking them in water.
- 2 finely chopped celery stalks
- 1/4 cup Flat Italian Parsley chopped
Combine beans, celery, onion, and parsley in a large bowl.
In a separate small bowl, mix together the vinegar, sugar, olive oil, salt, and pepper. Add dressing to beans. Throw it on the court.
Transfer the salad to the refrigerator for a few hours to allow the beans to absorb the flavor of the dressing. Serve at close to room temperature.
