When the temperature rises, there’s nothing like a refreshing side dish to accompany your favorite summer meals. One classic option that never goes out of style is the humble three-bean salad. With its colorful medley of beans, tangy dressing, and satisfying crunch, it’s a staple at many outdoor gatherings. But why settle for just one when you can try a dozen different variations? From spicy to sweet, smoky to savory, we’ve rounded up 20 mouth-watering recipes that will take your three-bean game to the next level.
Classic Three Bean Salad with Italian Dressing
A flavorful and nutritious salad that combines the creaminess of Italian dressing with the comforting warmth of three types of beans.
Ingredients:
– 1 (15 oz) can kidney beans, drained and rinsed
– 1 (15 oz) can black beans, drained and rinsed
– 1 (15 oz) can navy beans, drained and rinsed
– 1/2 cup chopped red bell pepper
– 1/4 cup chopped fresh parsley
– 1 tablespoon olive oil
– 2 tablespoons Italian dressing
Instructions:
1. In a large bowl, combine the kidney beans, black beans, and navy beans.
2. Add the chopped red bell pepper and parsley to the bean mixture.
3. In a small bowl, whisk together the olive oil and Italian dressing.
4. Pour the dressing mixture over the bean mixture and toss to coat.
5. Serve immediately or refrigerate for up to 24 hours before serving.
Cooking Time: 10 minutes
Spicy Three Bean Salad with Jalapeños and Cilantro
Elevate your salad game with this bold and flavorful recipe that combines the sweetness of beans, the spiciness of jalapeños, and the freshness of cilantro.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 can kidney beans, drained and rinsed
– 1 can cannellini beans, drained and rinsed
– 2 medium-sized jalapeños, seeded and chopped
– 1/4 cup fresh cilantro leaves, chopped
– 2 tablespoons olive oil
– 2 tablespoons apple cider vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the black beans, kidney beans, and cannellini beans.
2. Add the chopped jalapeños, cilantro, olive oil, apple cider vinegar, and Dijon mustard to the bean mixture.
3. Toss until everything is well combined.
4. Season with salt and pepper to taste.
5. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: None! This salad is ready in no time.
Tangy Three Bean Salad with Apple Cider Vinegar
This salad combines the flavors of three different beans, crunchy apple and a tangy dressing for a refreshing twist on traditional bean salads.
Ingredients:
– 1 cup cooked black beans
– 1 cup cooked kidney beans
– 1 cup cooked pinto beans
– 1/2 cup diced red bell pepper
– 1/4 cup chopped fresh parsley
– 2 tablespoons apple cider vinegar
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the black beans, kidney beans, pinto beans, and red bell pepper.
2. In a small bowl, whisk together the apple cider vinegar and olive oil.
3. Pour the dressing over the bean mixture and toss to combine.
4. Stir in chopped parsley and season with salt and pepper to taste.
5. Serve at room temperature or chilled.
Cooking Time: 10 minutes
Mediterranean Three Bean Salad with Feta and Olives
This vibrant salad brings together the bold flavors of the Mediterranean, featuring three types of beans, tangy feta cheese, and briny olives. Perfect as a side dish or light lunch.
Ingredients:
– 1 cup cooked kidney beans
– 1 cup cooked black beans
– 1 cup cooked cannellini beans
– 1/2 cup crumbled feta cheese
– 1/4 cup pitted and sliced green olives
– 2 tablespoons olive oil
– 2 tablespoons red wine vinegar
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large bowl, combine the kidney beans, black beans, and cannellini beans.
2. In a small bowl, whisk together olive oil, red wine vinegar, and lemon juice.
3. Pour the dressing over the bean mixture and toss to combine.
4. Stir in crumbled feta cheese and sliced olives.
5. Season with salt and pepper to taste.
6. Garnish with chopped parsley, if desired.
Cooking Time: 10 minutes
Sweet and Savory Three Bean Salad with Honey Mustard
This colorful salad is a perfect blend of sweet and savory flavors, featuring a medley of three beans, tangy honey mustard dressing, and a hint of spice. It’s an ideal side dish for potlucks, picnics, or casual gatherings.
Ingredients:
– 1 (15 ounce) can black beans, drained and rinsed
– 1 (15 ounce) can kidney beans, drained and rinsed
– 1 (15 ounce) can cannellini beans, drained and rinsed
– 2 tablespoons olive oil
– 1 tablespoon honey
– 1 tablespoon Dijon mustard
– 1 teaspoon apple cider vinegar
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, combine the black beans, kidney beans, and cannellini beans.
2. In a small bowl, whisk together the olive oil, honey, Dijon mustard, and apple cider vinegar until well combined.
3. Pour the dressing over the bean mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with fresh parsley or cilantro leaves, if desired.
6. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: None
Three Bean Salad with Avocado and Lime Dressing
A refreshing twist on a classic salad, this recipe combines the creamy richness of avocado with the tangy zip of lime juice. Perfect for a light and satisfying side dish or main course.
Ingredients:
– 1 cup cooked black beans
– 1 cup cooked kidney beans
– 1 cup cooked pinto beans
– 2 ripe avocados, diced
– 1/2 red bell pepper, diced
– 1/4 cup freshly squeezed lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, combine the black beans, kidney beans, pinto beans, avocado, and red bell pepper.
2. In a small bowl, whisk together lime juice and olive oil.
3. Pour the dressing over the bean mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with fresh cilantro leaves if desired.
6. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: None, as this salad is best served chilled.
Smoky Three Bean Salad with Chipotle and Corn
This smoky salad combines the flavors of chipotle peppers, corn, and three types of beans for a delicious and healthy side dish. Perfect for picnics or barbecues, this recipe is easy to make and can be served warm or chilled.
Ingredients:
– 1 cup cooked black beans
– 1 cup cooked kidney beans
– 1 cup cooked cannellini beans
– 1 cup corn kernels
– 2 chipotle peppers in adobo sauce, chopped
– 2 tablespoons olive oil
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, combine the black beans, kidney beans, cannellini beans, and corn kernels.
2. In a small bowl, whisk together the olive oil, lime juice, and cumin.
3. Add the chipotle peppers and their adobo sauce to the oil mixture and stir to combine.
4. Pour the dressing over the bean mixture and toss to coat.
5. Season with salt and pepper to taste.
6. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
7. Garnish with cilantro leaves, if desired.
Cooking Time: 10-15 minutes (preparing the beans) + chilling time
Three Bean Salad with Red Onion and Fresh Dill
A flavorful and nutritious salad perfect for a light lunch or as a side dish for any meal.
Ingredients:
– 1 cup cooked black beans, drained and rinsed
– 1 cup cooked kidney beans, drained and rinsed
– 1 cup cooked cannellini beans, drained and rinsed
– 1/2 red onion, thinly sliced
– 1/4 cup chopped fresh dill
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the black beans, kidney beans, and cannellini beans.
2. Add the thinly sliced red onion and chopped fresh dill to the bean mixture.
3. In a small bowl, whisk together olive oil and apple cider vinegar.
4. Pour the dressing over the bean mixture and toss to combine.
5. Season with salt and pepper to taste.
Cooking Time: 10 minutes
Asian-Inspired Three Bean Salad with Sesame Ginger Dressing
This vibrant salad combines the nutty flavors of sesame and ginger with a trio of colorful beans, perfect for a quick and easy lunch or dinner.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 can kidney beans, drained and rinsed
– 1 can cannellini beans, drained and rinsed
– 2 cups mixed greens (arugula, spinach, etc.)
– 1/4 cup thinly sliced red bell pepper
– 1/4 cup chopped fresh cilantro
– 2 tbsp sesame oil
– 1 tsp grated ginger
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the black beans, kidney beans, cannellini beans, mixed greens, and red bell pepper.
2. In a small bowl, whisk together sesame oil and grated ginger until smooth.
3. Pour the dressing over the bean mixture and toss to coat.
4. Sprinkle cilantro on top and season with salt and pepper to taste.
Cooking Time: 10 minutes
Servings: 4-6
Enjoy your delicious Asian-Inspired Three Bean Salad with Sesame Ginger Dressing!
Three Bean Salad with Roasted Garlic and Herbs
Elevate your classic three-bean salad by adding the deep flavor of roasted garlic and a hint of fresh herbs. This refreshing side dish is perfect for potlucks, picnics, or as a light lunch.
Ingredients:
– 1 can each kidney beans, black beans, and cannellini beans, drained and rinsed
– 3 cloves garlic, peeled and chopped
– 2 tbsp olive oil
– 2 tbsp white wine vinegar
– 1 tsp Dijon mustard
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast garlic by placing chopped cloves on a piece of foil, drizzle with olive oil, and fold the foil to create a package. Roast for 30-40 minutes or until tender.
3. In a large bowl, combine beans, roasted garlic, vinegar, mustard, salt, and pepper. Toss gently.
4. Stir in chopped parsley. Taste and adjust seasoning as needed.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Serve chilled or at room temperature, garnished with fresh basil leaves if desired.
Cooking Time: 40-50 minutes (including roasting time)
Three Bean Salad with Cherry Tomatoes and Basil
This refreshing summer salad combines the sweetness of cherry tomatoes with the savory flavors of three beans, all tied together with fresh basil. Perfect for a light and easy lunch or as a side dish for your next BBQ.
Ingredients:
– 1 cup cooked black beans
– 1 cup cooked kidney beans
– 1 cup cooked cannellini beans
– 1 pint cherry tomatoes, halved
– 1/4 cup chopped fresh basil
– 2 tablespoons olive oil
– 2 tablespoons white wine vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the black beans, kidney beans, and cannellini beans.
2. Add the cherry tomatoes, basil, olive oil, and white wine vinegar to the bean mixture.
3. Season with salt and pepper to taste.
4. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: None! Just combine and chill.
Three Bean Salad with Cucumber and Yogurt Dressing
This light and flavorful salad combines the sweetness of beans, the coolness of cucumber, and the tanginess of yogurt for a perfect side dish or light meal.
Ingredients:
– 1 cup cooked black beans
– 1 cup cooked kidney beans
– 1 cup cooked pinto beans
– 2 cups diced cucumber
– 1/4 cup plain Greek yogurt
– 2 tablespoons chopped fresh parsley
– Salt and pepper to taste
– 1 tablespoon lemon juice
Instructions:
1. In a large bowl, combine the black beans, kidney beans, and pinto beans.
2. Add the diced cucumber and stir gently to combine.
3. In a small bowl, whisk together the Greek yogurt, parsley, salt, pepper, and lemon juice.
4. Pour the yogurt dressing over the bean mixture and toss until well coated.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Serve chilled or at room temperature.
Cooking Time: None! This salad is a no-cook recipe, perfect for hot summer days or when you’re short on time.
Three Bean Salad with Quinoa and Lemon Vinaigrette
This hearty salad combines the nutty flavor of quinoa with the vibrant colors and textures of three beans, all tied together with a zesty lemon vinaigrette. Perfect for a quick lunch or dinner.
Ingredients:
– 1 cup cooked quinoa
– 1 can black beans, drained and rinsed
– 1 can kidney beans, drained and rinsed
– 1 can cannellini beans, drained and rinsed
– 2 tablespoons lemon vinaigrette (see below)
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish (optional)
Lemon Vinaigrette:
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked quinoa, black beans, kidney beans, and cannellini beans.
2. In a small bowl, whisk together lemon vinaigrette ingredients until smooth.
3. Pour the vinaigrette over the quinoa-bean mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with fresh parsley or cilantro leaves, if desired.
Cooking Time: 10-15 minutes
Three Bean Salad with Bell Peppers and Balsamic Glaze
This refreshing salad is perfect for warm weather gatherings, combining the sweetness of bell peppers with the tanginess of balsamic glaze. A simple and flavorful recipe that’s sure to be a hit at your next potluck or BBQ.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 can kidney beans, drained and rinsed
– 1 can cannellini beans, drained and rinsed
– 2 bell peppers, diced
– 1/4 cup balsamic glaze
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large bowl, combine black beans, kidney beans, and cannellini beans.
2. Add diced bell peppers, balsamic glaze, olive oil, and garlic to the bean mixture. Toss to combine.
3. Season with salt and pepper to taste.
4. Garnish with chopped parsley, if desired.
5. Chill in refrigerator for at least 30 minutes before serving.
Cooking Time: None! This salad is ready to serve straight away.
Three Bean Salad with Mango and Chili Lime Dressing
This vibrant salad combines the natural sweetness of mango with the tanginess of chili lime dressing, all wrapped up with a trio of colorful beans. A perfect blend of flavors and textures for a quick and easy lunch or dinner.
Ingredients:
– 1 cup canned black beans, drained and rinsed
– 1 cup canned kidney beans, drained and rinsed
– 1 cup canned pinto beans, drained and rinsed
– 2 cups diced fresh mango
– 1/4 cup chili lime dressing (homemade or store-bought)
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the black beans, kidney beans, and pinto beans.
2. Add the diced mango to the bean mixture.
3. Pour in the chili lime dressing and olive oil; toss gently to combine.
4. Season with salt and pepper to taste.
5. Serve chilled or at room temperature.
Cooking Time: 10 minutes ( preparation time only)
Three Bean Salad with Grilled Zucchini and Mint
A refreshing summer salad that combines the flavors of three beans, grilled zucchini, and a hint of mint.
Ingredients:
– 1 cup cooked black beans
– 1 cup cooked kidney beans
– 1 cup cooked cannellini beans
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon fresh mint leaves, chopped
– Salt and pepper to taste
– 1 tablespoon white wine vinegar (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush zucchini slices with olive oil and season with salt, pepper, and garlic. Grill for 3-4 minutes per side, until tender.
3. In a large bowl, combine cooked beans, grilled zucchini, and chopped mint.
4. Drizzle with white wine vinegar (if using) and toss to combine.
5. Serve at room temperature or chilled.
Cooking Time: 15-20 minutes
Three Bean Salad with Sun-Dried Tomatoes and Parmesan
This vibrant salad combines the flavors of three beans, tangy sun-dried tomatoes, and nutty parmesan cheese for a delicious and healthy side dish or light lunch.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 can kidney beans, drained and rinsed
– 1 can cannellini beans, drained and rinsed
– 1/2 cup sun-dried tomatoes, chopped
– 1/4 cup olive oil
– 2 tablespoons red wine vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese
Instructions:
1. In a large bowl, combine the black beans, kidney beans, and cannellini beans.
2. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
3. Pour the dressing over the bean mixture and toss to coat.
4. Stir in the chopped sun-dried tomatoes and Parmesan cheese.
5. Serve at room temperature or chilled.
Cooking Time: 10 minutes
Three Bean Salad with Pineapple and Coconut Dressing
This sweet and savory salad combines the flavors of three beans, juicy pineapple, and creamy coconut dressing for a refreshing twist on a classic recipe. Perfect for potlucks, picnics, or as a light lunch.
Ingredients:
– 1 cup cooked black beans
– 1 cup cooked kidney beans
– 1 cup cooked pinto beans
– 1 cup diced fresh pineapple
– 1/4 cup coconut cream
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– Salt and pepper to taste
– Chopped fresh cilantro for garnish (optional)
Instructions:
1. In a large bowl, combine the cooked black beans, kidney beans, and pinto beans.
2. Add the diced pineapple and stir gently to combine.
3. In a small bowl, whisk together the coconut cream, apple cider vinegar, and honey until smooth.
4. Pour the dressing over the bean mixture and toss to coat.
5. Season with salt and pepper to taste.
6. Garnish with chopped cilantro if desired.
Cooking Time: None! This salad is ready in just a few minutes.
Three Bean Salad with Roasted Red Peppers and Oregano
This hearty salad combines the flavors of roasted red peppers, tender beans, and a hint of oregano for a delicious and nutritious side dish or light lunch.
Ingredients:
– 1 cup cooked kidney beans
– 1 cup cooked black beans
– 1 cup cooked cannellini beans
– 2 roasted red peppers, diced
– 1/4 cup chopped fresh oregano
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the red peppers for 30-40 minutes, or until charred and blistered.
3. Let the peppers cool, then peel off the skin and dice into small pieces.
4. In a large bowl, combine the cooked beans, roasted red peppers, chopped oregano, olive oil, apple cider vinegar, salt, and pepper.
5. Toss to combine and serve at room temperature.
Cooking Time: 45 minutes
Three Bean Salad with Edamame and Wasabi Mayo
This recipe combines the sweetness of three beans, the crunch of edamame, and the spicy kick of wasabi mayo for a flavorful and nutritious salad.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 can kidney beans, drained and rinsed
– 1 can pinto beans, drained and rinsed
– 1 cup edamame, cooked and shelled
– 1/2 cup mayonnaise
– 2 tbsp wasabi paste
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine black beans, kidney beans, pinto beans, and edamame.
2. In a small bowl, mix mayonnaise and wasabi paste until smooth.
3. Pour the wasabi mayo over the bean mixture and toss to coat.
4. Sprinkle chopped cilantro on top and season with salt and pepper to taste.
5. Chill in refrigerator for at least 30 minutes before serving.
Cooking Time: None! This salad is ready in just a few minutes.
Summary
Get ready to refresh your salad game with these 20 unique three-bean salad recipes! From classic combinations to bold flavor twists, there’s something for everyone. Try pairing cannellini beans with Italian dressing and red bell peppers, or combine black beans with chipotle peppers and corn. Other recipes feature feta cheese, olives, avocado, lime, and even quinoa and lemon vinaigrette. Whether you like it sweet, savory, spicy, or tangy, there’s a three-bean salad recipe here to suit your taste buds.
