3 Bean Salad

Sweet Three Bean Salad

This is an easy tossed salad that works well as a side for sandwiches, burgers, chicken, and ribs. I like to put it on the table with coleslaw, macaroni salad, and all the usual barbecue sides at home.

It's one of those salads that gets better as it sits, so if you have time, make it ahead and let it rest overnight.

Before serving, give it a stir and add a little salt, vinegar, or lemon juice to freshen it up.

You can swap in black beans or pinto beans for one of the beans if you want to change it up. Use parsley for a classic Italian deli-style salad, or cilantro for a Tex-Mex feel.

A little more sugar gives it a more Southern-style flavor without making the salad taste sweet.

Ingredients

• 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
• 1 (15-ounce) can white beans (cannellini or great northern), rinsed and drained
• 1 (15-ounce) can dark red kidney beans, rinsed and drained
• 2 celery stalks, diced
• 1 red bell pepper, seeded and diced
• ½ cup red onion, diced
• ¼ cup chopped parsley or cilantro

Dressing

• ¼ cup olive oil
• ¼ cup red wine vinegar
• 2 tablespoons fresh lemon juice
• 1 tablespoon sugar (add more to taste)
• 1 teaspoon Dijon mustard
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning
• 1 teaspoon minced garlic or ½ teaspoon garlic powder

Instructions

• Rinse all the beans in a colander under cold running water and drain. 
• In a large bowl, gently mix the beans, bell peppers, red onions, parsley with a rubber spatula.
• Whisk the olive oil, vinegar, sugar, salt, and pepper in a separate bowl. Pour it over the bean mixture and toss well.
• Let it sit at least 30 minutes before serving. A few hours is even better.

What Goes with 3 Bean Salad?

This works as a solid side dish for cookouts and barbecues, or you can spoon it over a bowl of mixed greens and call it lunch.

• Serve with burgers, steak, or grilled chicken
• Add it next to potato salad for a full spread
• Spoon it over greens for a quick lunch

This is also a great meal prep option. Make a batch and keep it in the fridge to use throughout the week. The flavors get better as it sits, and it's easy to pair with different meals.

Storage and Leftovers

Store in an airtight container in the fridge for up to 3-4 days. Stir before serving, as the dressing settles and the beans absorb the liquid. Add more salt if needed.

Try These Next

If you liked this 3 bean salad, here are a few more easy sides to add to your table:

• Potato Salad With Pickles and Eggs
• Chickpea Cucumber Tomato Feta Salad
• Mexican Black Bean Salad With Chili Lime Vinaigrette
• Surimi Crab Salad
• White Bean Tomato Cucumber Salad