Name: Best 3 Bean Salad
Prep time: 10 min
Total time: 4 h 10 min
Yield: 10
Cuisine: Italian, American
Ingredients: 1 can of drained and rinsed Red Kidney Beans; 1 can of drained and rinsed Chickpeas; 1 can of drained and rinsed Green Beans; 2 cloves smashed fresh garlic cloves; 1 thinly sliced green bell pepper (or long hot); Note: I prefer mine without onions and celery; you can add a small diced onion and 1 stalk of minced celery if preferred.; Salad Dressing for Bean Salad; 1/2 cup olive oil; 1/3 cup red wine vinegar; 1 clove minced garlic; 1 teaspoon each: garlic powder; 1 teaspoon salt and pepper (or to taste); 1 teaspoon chopped fresh parsley (or 1/2 teaspoon dried); 1/2 teaspoon ground mustard; 2 fresh sprigs of dill weed, chopped; 2 freshly chopped basil leaves

Looking for the perfect make-ahead side dish that’s sweet, tangy, refreshing, and packed with flavor?

This Best 3 Bean Salad recipe is a timeless classic with a fresh homemade twist.

Unlike traditional versions loaded with onions and celery, this recipe keeps things simple and balanced with tender chickpeas, crisp green beans, hearty kidney beans, and a perfectly sweet homemade dressing infused with fresh and dried herbs.

This easy bean salad recipe is ideal for summer cookouts, potlucks, holiday dinners, picnics, or quick weekday meals because it tastes even better after chilling.

The combination of protein-rich beans and zesty dressing creates a light yet satisfying salad everyone loves — even picky eaters who usually skip bean salads.

Whether you serve it beside grilled meats, sandwiches, burgers, or enjoy it as a light lunch, this no onion three bean salad delivers incredible flavor with minimal effort.

Why You Will Love This Best 3-Bean Salad

No onions or celery for a smoother, cleaner flavor that won't get overpowering after a few days in the fridge
Sweet and tangy homemade dressing everyone loves
Packed with plant-based protein and fiber
Perfect make-ahead side dish
Great for BBQs, picnics, and potlucks
Budget-friendly pantry recipe
Naturally gluten-free
Easy to customize with your favorite beans and vegetables
Tastes even better the next day
Fresh herbs add bright homemade flavor

a mixture of beans with dressing in a bowl

Optional Mixins

Add Vegetables: Thinly sliced red onion, Diced celery, Chopped bell peppers, Cherry tomatoes, Shredded carrots, Cucumbers, Sweet corn
Swap the Beans: Cannellini beans, Black beans, Wax beans, Pinto beans, Navy beans, Great Northern beans
Extra Flavor Boosters: Crumbled feta cheese, Cubed sharp cheddar cheese, Chopped tarragon, ,Lemon or orange zest, Cracked black pepper, Red pepper flakes

salad dressing with fresh herbs in a bowl

Tips for The Best 3 Bean Salad

The flavors become dramatically better after a few hours in the refrigerator. Overnight is even better.
After rinsing canned beans, drain and blot them dry thoroughly so the dressing doesn’t become watery
Fresh-cut green beans give the salad the best texture and flavor when available. Blanch them briefly so they stay bright and crisp-tender.
Start with less sugar in the dressing and adjust to taste.
Some families love it sweeter, while others prefer more tang and added vinegar.
Fresh herbs stay brighter and fresher when stirred in just before serving.
Cold bean salad tastes far better than room temperature because the dressing fully absorbs into the beans.
Beans absorb seasoning as they sit, so you may need an extra splash of vinegar, a pinch of salt, or fresh herbs before serving (just give it a taste).
Stays fresh for up to 4 days in the refrigerator
Do not freeze, as the beans can become mushy once thawed

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Italian, American

Yield: 10

Author: Claudia Lamascolo

Best 3 Bean Salad

This Best 3 Bean Salad recipe is a timeless classic with a fresh homemade twist.

Prep time: 10 MinInactive time: 4 HourTotal time: 4 H & 10 M

Ingredients

1 can of drained and rinsed Red Kidney Beans
1 can of drained and rinsed Chickpeas
1 can of drained and rinsed Green Beans
2 cloves smashed fresh garlic cloves
1 thinly sliced green bell pepper (or long hot)
Note: I prefer mine without onions and celery; you can add a small diced onion and 1 stalk of minced celery if preferred.
Salad Dressing for Bean Salad
1/2 cup olive oil
1/3 cup red wine vinegar
1 clove minced garlic
1 teaspoon each: garlic powder
1 teaspoon salt and pepper (or to taste)
1 teaspoon chopped fresh parsley (or 1/2 teaspoon dried)
1/2 teaspoon ground mustard
2 fresh sprigs of dill weed, chopped
2 freshly chopped basil leaves

Instructions

Drain and rinse all the beans. Add to a large bowl with a cover.
Slice the pepper and add it to the bowl with the smashed garlic to the bowl.
Make the salad dressing by adding all the ingredients and whisking them together.
Pour over the beans.
Refrigerate at least 4 to 6 hours before serving, best overnight if possible.

Notes

Optional Mixins

Add Vegetables: Thinly sliced red onion, Diced celery, Chopped bell peppers, Cherry tomatoes, Shredded carrots, Cucumbers, Sweet corn
Swap the Beans: Cannellini beans, Black beans, Wax beans, Pinto beans, Navy beans, Great Northern beans
Extra Flavor Boosters: Crumbled feta cheese, Cubed sharp cheddar cheese, Chopped tarragon, ,Lemon or orange zest, Cracked black pepper, Red pepper flakes

Tips for The Best 3 Bean Salad

The flavors become dramatically better after a few hours in the refrigerator. Overnight is even better.
After rinsing canned beans, drain and blot them dry thoroughly so the dressing doesn’t become watery
Fresh-cut green beans give the salad the best texture and flavor when available. Blanch them briefly so they stay bright and crisp-tender.
Start with less sugar in the dressing and adjust to taste.
Some families love it sweeter, while others prefer more tang and added vinegar.
Fresh herbs stay brighter and fresher when stirred in just before serving.
Cold bean salad tastes far better than room temperature because the dressing fully absorbs into the beans.
Beans absorb seasoning as they sit, so you may need an extra splash of vinegar, a pinch of salt, or fresh herbs before serving (just give it a taste).
Stays fresh for up to 4 days in the refrigerator

Nutrition Facts

Calories

194

Fat (grams)

13 g

Sat. Fat (grams)

2 g

Carbs (grams)

16 g

Fiber (grams)

5 g

Net carbs

11 g

Sugar (grams)

2 g

Protein (grams)

5 g

Sodium (milligrams)

505 mg

Cholesterol (grams)

0 mg

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