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top view image of 3 bean salad in a white bowl
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4.75 from 4 votes

Easy Three Bean Salad Recipe

This easy, fresh 3 bean salad is full of protein and bold refreshing flavors. Three beans such as kidney beans, black beans, and cannellini beans are tossed together with fresh onion, celery, and red wine vinegar to create the best flavors without the refined sugar.
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Appetizer, Gluten-Free, Main Course, Salad, Side Dish, Vegetarian
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 4 servings
Author: Rena

Equipment

  • 1 small bowl
  • 1 medium bowl
  • 1 fork
  • Measuring cups and spoons

Ingredients

Bean Salad Dressing

  • ¼ cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice fresh
  • 1 teaspoon honey
  • 1 teaspoon garlic minced
  • ½ teaspoon Italian seasoning dried
  • ½ teaspoon salt Kosher
  • ½ teaspoon ground black pepper Kosher

For the bean Salad

  • 15 ounces cannellini beans one can, rinse and drain
  • 15 ounces black beans one can, rinse and drain
  • 15 ounces kidney beans one can rinse and drain
  • ¾ cup celery chopped
  • ½ red onion medium; chopped
  • ⅓ cup fresh cilantro chopped

Instructions

  • In a small bowl, combine all of the salad dressing ingredients with a fork (¼ cup olive oil, 2 tablespoons red wine vinegar, 1 tablespoon lemon juice, 1 teaspoon honey, 1 teaspoon garlic, ½ teaspoon Italian seasoning, ½ teaspoon salt, and ½ teaspoon ground black pepper). Whisk until well mixed.
    one bowl with bean salad dressing with garlic, Italian seasoning, red wine vinegar, honey, lemon juice, and olive oil
  • Next, in a large bowl, combine all of the beans (15 ounces cannellini beans, 15 ounces black beans, 15 ounces kidney beans) along with the ¾ cup celery, ½ red onion, and ⅓ cup fresh cilantro.
    bowl with kidney beans, black beans, cannellini beans, celery, red onion, and cilantro
  • Pour the dressing over the beans and toss them well until coated.
    top view of beans salad recipe
  • Transfer the salad to a bowl and serve.

Notes

  • If not eating right away, place the 3 bean salad in the refrigerator until ready to serve.
  • Refrigerate any leftovers in the refrigerator in an airtight container for up to 5 days.
  • Add chopped cucumber to the bean salad in addition to fresh tomatoes and feta cheese.
  • Adjust the salt and pepper to your liking.
  • For vegan bean salad, use maple syrup instead of honey.

Nutrition

Serving: 1serving | Calories: 490kcal | Carbohydrates: 70g | Protein: 25g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 540mg | Potassium: 899mg | Fiber: 23g | Sugar: 3g | Vitamin A: 188IU | Vitamin C: 5mg | Calcium: 141mg | Iron: 8mg