This classic three bean salad is made with a colorful medley of beans and a mouthwatering, sweet-and-sour vinaigrette. A favorite side dish for any get-together!
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Why You’ll Love This Classic 3 Bean Salad Recipe
There are countless reasons to fall head over heels for this refreshing and healthy side dish. Here are just a few!
- Easy to Make: With the only cooking required being a 5 minute blanch of fresh green beans, this salad is incredibly easy to make. There’s minimal prep and just a handful of simple ingredients to toss together. If you are in a rush, you can even use canned green beans instead, making this recipe require zero cooking!
- Refreshing: Three bean salad is a refreshing, satisfying dish, perfect for hot summer days (or anytime).
- Flavorful: Tangy? Sweet? Zesty? Check, check, check! With lots of fresh flavors, crisp red onion and a tangy vinaigrette, this dish is definitely packed with flavor.
- Travels Well: Three bean salad is perfect for bringing to any potluck or picnic, because the sturdy ingredients travel well, with no wilting or browning.
What Is Three Bean Salad Made Of?
This fresh and zesty three bean salad is so easy to make, with only a few pre-prepped ingredients! For full ingredient amounts and directions, scroll to the printable recipe card at the bottom of this post.
- Green Beans: Fresh or frozen green beans, cut into 1-inch pieces.
- Garbanzo Beans: AKA chickpeas. I use canned garbanzo beans, drained and rinsed.
- Kidney Beans: Also canned. Drain and rinse before using, just like the garbanzo beans.
- Onion: Red onion, very thinly sliced.
- Parsley: Chopped.
- Oil and Vinegar: I like red wine vinegar and olive oil, but you could play around with these to suit your tastes.
- Sugar: Or honey, or maple syrup.
- Salt and Pepper: Freshly cracked pepper will give you the most flavor.
- Oregano: Dried oregano adds a nice, earthy depth to the salad. You could substitute dried marjoram for a slightly less pungent flavor.
Is Three Bean Salad High in Carbs?
If you’re watching your carb intake, you might wonder if this recipe is a good fit for you. The answer is, it depends. Depending on the ingredients you use, you might end up with 15 – 20 (or more) grams of net carbs per serving. That might be too much for a low-carb diet like keto or paleo. However, the majority of those carbs come from fiber-rich beans and veggies, so these are quality carbs! And there’s plenty of plant-based protein and fiber in this recipe, too.
How to Make Three Bean Salad
Making this recipe is so simple. The magic is in the marinating time! Make sure you let the salad rest for a while before serving, so the flavors can meld.
- Blanch the Green Beans. Place your green beans in a medium-sized pan, and add a half inch of water. Bring to a simmer, and let the green beans cook for just about 5 minutes. Stop when they’re crisp-tender and bright green. Then drain them and rinse them with cold water to cool them down and stop the cooking process.
- Toss the Salad Ingredients. Next, combine the green beans, garbanzo beans, kidney beans, onion, and parsley in a big bowl. Give them a gentle stir to combine.
- Make the Dressing. In a small jar or bowl, measure the vinegar, olive oil, sugar, salt, oregano and pepper. Shake or stir.
- Dress the Salad and Chill. Pour the dressing over the veggies, and toss to coat. Cover the bowl and chill in the fridge until ready to serve.
Helpful Tips
Need tips? I got ‘em! These are my top tips and tricks for a delicious three bean salad. Everyone will be asking for the recipe!
- Wax Beans: If you like them, feel free to add some wax beans to the dish. These are a favorite!
- Protein: You can add cubed ham or some cooked bacon to this recipe to make a heartier version with a smoky, savory taste. Ham can be added anytime, but I recommend adding bacon right before serving to prevent it from becoming soggy.
- Make Ahead: Make this up to a day in advance, and refrigerate. The beans will become even more flavorful as they marinate!
- Canned Green Beans: In a rush? Swap the fresh green beans for 2 cans of drained green beans.
Serving Suggestions
This three bean salad is super versatile, and pairs well with all kinds of main courses and other side dishes, too. I like to serve it with holiday food and barbecue-style food. Need some recipes? Check these out:
- Meatballs: These grape jelly meatballs are another sweet and savory favorite, perfect as an appetizer at your next family feast!
- Ham and Cheese: Baked ham and cheese Sliders are the most mouthwatering little sandwiches, and taste even better with a fresh, cold side dish like three bean salad.
- Pulled Pork: My easy crockpot pulled pork recipe was made to go with fresh, crisp, cool sides like this! Serve it as-is, on Texas Toast, or on your favorite sandwich rolls
How Long Does Three Bean Salad Last in the Refrigerator?
This salad will last for about 3 to 5 days, stored in the refrigerator. To keep it as fresh as possible, make sure to cover it tightly with plastic wrap, or just use an airtight container. Food storage bags are another good choice.
Can I Freeze This?
Technically, yes – you could freeze this and it would still be safe to eat. But I don’t really recommend it, because the texture of the beans can sometimes be affected by freezing and thawing. If you do decide to try freezing it, make sure to label it with the date, use freezer bags or other freezer-safe containers, and use it within 3 months. If it seems to have an unpleasant odor, freezer burn, or any other “iffy” qualities, toss it!
More Refreshing Salad Recipes
- Spaghetti Salad
- Spinach Strawberry Salad
- Chickpea Salad
- Easy Broccoli Salad with Bacon
- Creamy Waldorf Salad
- Tuna Pasta Salad
- Watermelon Feta Salad with Mint
- Loaded Pea Salad
Three Bean Salad Recipe
Ingredients
- 2 cups fresh or frozen green beans, cut into 1 inch pieces
- 1 (15 oz) can garbanzo beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- ¼ cup red onion, very thinly sliced
- 2 tablespoons chopped fresh parsley
- ⅓ cup red wine vinegar
- ¼ cup olive oil
- 3 tablespoons granulated sugar
- ½ teaspoon salt
- ¼ teaspoon dried oregano
- ¼ teaspoon pepper
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Instructions
- Add the green beans to a medium sized pan and add a half inch of water to the pan. Place pan on stove over medium-high heat and bring to a simmer. Simmer green beans for 5 minutes, or until the green beans are just cooked and bright green. Drain beans and run under cold water until cool.
- In a large bowl, toss to combine the green beans, garbanzo beans, kidney beans, onion, and parsley.
- In a small jar, combine the vinegar, olive oil, sugar, salt, oregano and pepper. Shake until well combined and then pour over the beans.
- Toss to coat. Refrigerate in an airtight container until ready to serve. The beans will become more flavorful the longer they marinate.
Notes
Nutrition
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