You’re about to discover the most vibrant, flavorful three bean salads you’ve ever tasted! Whether you’re planning a summer picnic, need a quick potluck dish, or just want a healthy meal prep option, these 20 refreshing recipes will transform simple beans into spectacular salads. Get ready to find your new favorite—each one promises to be more delicious than the last.
Classic Three Bean Salad with Italian Dressing
Crank up your summer potluck game with this vibrant three bean salad. Combine pantry staples for a crisp, tangy side that steals the spotlight. Chill it fast for maximum crunch.
Ingredients
Green beans – 1 cup
Wax beans – 1 cup
Kidney beans – 1 cup, rinsed
Red onion – ¼ cup, thinly sliced
Olive oil – ¼ cup
Red wine vinegar – 3 tbsp
Dried oregano – 1 tsp
Garlic powder – ½ tsp
Salt – ¾ tsp
Black pepper – ¼ tsp
Instructions
1. Trim the ends from 1 cup green beans and 1 cup wax beans.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add the trimmed green beans and wax beans to the boiling water.
4. Blanch the beans for exactly 3 minutes until bright green but still crisp.
5. Immediately transfer the blanched beans to a bowl of ice water using a slotted spoon.
6. Let the beans chill in the ice bath for 2 minutes to stop the cooking process.
7. Drain the cooled beans thoroughly in a colander.
8. Pat the beans completely dry with paper towels to prevent a watery dressing.
9. Combine 1 cup rinsed kidney beans and ¼ cup thinly sliced red onion in a large mixing bowl.
10. Add the blanched and dried green beans and wax beans to the bowl.
11. Whisk together ¼ cup olive oil and 3 tbsp red wine vinegar in a small bowl until emulsified.
12. Stir in 1 tsp dried oregano, ½ tsp garlic powder, ¾ tsp salt, and ¼ tsp black pepper.
13. Pour the dressing over the bean mixture in the large bowl.
14. Toss all ingredients gently but thoroughly with a large spoon to coat evenly.
15. Cover the bowl tightly with plastic wrap.
16. Refrigerate the salad for at least 1 hour to allow flavors to meld.
17. Give the salad one final toss before serving to redistribute the dressing.
Hold back on serving until fully chilled—the crisp beans soak up that zesty Italian dressing beautifully. Toss in fresh basil or crumbled feta right before serving for an extra flavor boost.
Spicy Three Bean Salad with Jalapeños and Cilantro
OBSESSED with this spicy three bean salad that’s about to become your new go-to. Grab those cans and let’s make magic happen in under 15 minutes—your taste buds will thank you later.
Ingredients
Black beans – 1 (15 oz) can
Kidney beans – 1 (15 oz) can
Chickpeas – 1 (15 oz) can
Jalapeño – 1
Red onion – ½
Cilantro – ½ cup
Lime juice – 3 tbsp
Olive oil – 2 tbsp
Honey – 1 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Drain and rinse all three cans of beans in a colander under cold running water for 30 seconds.
2. Transfer the rinsed beans to a large mixing bowl.
3. Finely dice the jalapeño, removing seeds for milder heat if preferred.
4. Thinly slice the red onion into half-moons.
5. Chop the cilantro leaves and tender stems.
6. Add jalapeño, red onion, and cilantro to the bowl with beans.
7. In a small bowl, whisk together lime juice, olive oil, and honey until emulsified.
8. Pour the dressing over the bean mixture.
9. Sprinkle salt and black pepper over the salad.
10. Toss everything together until evenly coated.
11. Let the salad rest at room temperature for 10 minutes to allow flavors to meld.
12. Taste and adjust seasoning if needed before serving.
Ultra-satisfying with its creamy beans against the crisp jalapeño bite, this salad gets even better overnight as the dressing soaks in. Serve it scooped onto tortilla chips for a quick appetizer or piled high in lettuce cups for a light lunch that packs serious flavor.
Tangy Three Bean Salad with Apple Cider Vinegar
Never settle for boring side dishes again. This three bean salad delivers bright, tangy flavors that wake up your taste buds. Perfect for picnics, potlucks, or meal prep.
Ingredients
- Canned chickpeas – 1 (15 oz) can
- Canned kidney beans – 1 (15 oz) can
- Canned green beans – 1 (14.5 oz) can
- Red onion – ½ cup, finely diced
- Apple cider vinegar – ¼ cup
- Olive oil – 2 tbsp
- Honey – 1 tbsp
- Dijon mustard – 1 tsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Drain and rinse the canned chickpeas in a colander under cold running water for 30 seconds.
- Drain and rinse the canned kidney beans in the same colander for 30 seconds.
- Drain the canned green beans thoroughly without rinsing to maintain texture.
- Transfer all beans to a large mixing bowl.
- Finely dice the red onion until it measures exactly ½ cup.
- Add the diced red onion to the bean mixture.
- Whisk together apple cider vinegar, olive oil, honey, Dijon mustard, salt, and black pepper in a small bowl until fully emulsified.
- Pour the dressing over the bean and onion mixture.
- Toss everything together with a large spoon until every ingredient is evenly coated.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours to allow flavors to meld.
- Remove from refrigerator and give the salad one final gentle stir before serving.
Keep this salad crisp and refreshing with every bite. The beans maintain their firm texture while soaking up the tangy vinegar dressing. Serve it over grilled chicken or scoop it onto toasted crostini for an easy appetizer.
Mediterranean Three Bean Salad with Feta and Olives
Ready to upgrade your lunch game? This Mediterranean three bean salad brings serious flavor with minimal effort. Rely on bold ingredients that do all the work for you.
Ingredients
Chickpeas – 1 can (15 oz)
Black beans – 1 can (15 oz)
Kidney beans – 1 can (15 oz)
Red onion – ½ cup finely chopped
Kalamata olives – ½ cup pitted and halved
Feta cheese – 4 oz crumbled
Fresh parsley – ¼ cup chopped
Extra virgin olive oil – ¼ cup
Red wine vinegar – 2 tbsp
Lemon juice – 1 tbsp
Garlic – 1 clove minced
Dried oregano – 1 tsp
Salt – ¾ tsp
Black pepper – ½ tsp
Instructions
1. Drain and rinse all three cans of beans thoroughly in a colander. Tip: Rinsing removes excess sodium and improves texture.
2. Transfer beans to a large mixing bowl.
3. Add chopped red onion, halved Kalamata olives, and crumbled feta cheese to the bowl.
4. In a separate small bowl, whisk together olive oil, red wine vinegar, and lemon juice for 30 seconds until emulsified.
5. Whisk minced garlic, dried oregano, salt, and black pepper into the dressing mixture.
6. Pour dressing over the bean mixture in the large bowl.
7. Toss everything together gently but thoroughly with a large spoon for 1 minute until evenly coated. Tip: Gentle tossing prevents beans from breaking apart.
8. Fold in chopped fresh parsley until distributed evenly.
9. Cover the bowl with plastic wrap and refrigerate for at least 2 hours. Tip: Chilling allows flavors to meld and texture to improve.
10. Remove from refrigerator and give one final gentle toss before serving.
Creamy feta and briny olives balance the hearty beans perfectly. The crisp-tender texture holds up beautifully for meal prep. Serve it over greens, stuffed in pita, or alongside grilled chicken for a complete Mediterranean feast.
Sweet and Savory Three Bean Salad with Honey Mustard
Loving that sweet-savory combo? This three bean salad brings the crunch with honey mustard magic that’ll have everyone asking for the recipe.
Ingredients
Black beans – 1 can (15 oz)
Kidney beans – 1 can (15 oz)
Chickpeas – 1 can (15 oz)
Red onion – ½ cup
Honey – ¼ cup
Dijon mustard – 2 tbsp
Apple cider vinegar – 2 tbsp
Olive oil – ¼ cup
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Drain and rinse all three cans of beans in a colander.
2. Finely chop ½ cup of red onion.
3. Whisk together ¼ cup honey, 2 tbsp Dijon mustard, 2 tbsp apple cider vinegar, and ¼ cup olive oil in a large bowl.
4. Add 1 tsp salt and ½ tsp black pepper to the dressing mixture.
5. Combine the drained beans and chopped red onion in the bowl with the dressing.
6. Toss everything together until evenly coated.
7. Chill the salad in the refrigerator for at least 1 hour to let flavors meld.
8. Stir the salad once more before serving.
The crisp beans hold their shape against the tangy-sweet dressing, creating perfect picnic texture. Serve it over grilled chicken or scoop it up with pita chips for an instant upgrade.
Three Bean Salad with Avocado and Lime Dressing
Unleash your inner chef with this vibrant three bean salad that’s perfect for meal prep or last-minute gatherings. Upgrade your salad game with creamy avocado and zesty lime dressing that comes together in minutes. This protein-packed dish delivers fresh flavors and satisfying textures everyone will love.
Ingredients
Black beans – 1 can (15 oz)
Kidney beans – 1 can (15 oz)
Chickpeas – 1 can (15 oz)
Avocado – 1 large
Red onion – ¼ cup
Cilantro – ¼ cup
Lime juice – 3 tbsp
Olive oil – 2 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Drain and rinse all three canned beans thoroughly in a colander.
2. Transfer the rinsed beans to a large mixing bowl.
3. Finely dice the red onion into ¼-inch pieces.
4. Chop the cilantro leaves, discarding the stems.
5. Add the diced red onion and chopped cilantro to the bean mixture.
6. In a small bowl, whisk together lime juice and olive oil for 30 seconds until emulsified.
7. Pour the dressing over the bean mixture and toss to coat evenly.
8. Season with salt and black pepper, then toss again to distribute.
9. Peel and pit the avocado, then dice it into ½-inch cubes.
10. Gently fold the diced avocado into the salad to prevent mashing.
11. Let the salad rest for 10 minutes to allow flavors to meld.
12. Serve immediately or refrigerate for up to 2 hours.
Perfectly balanced between creamy avocado chunks and firm beans, this salad offers a satisfying chew with bright citrus notes. Pack it for picnics or serve alongside grilled chicken for a complete meal. The lime dressing keeps the avocado vibrant green while adding refreshing acidity that cuts through the rich beans.
Smoky Three Bean Salad with Chipotle and Corn
Toss your boring salads aside—this smoky three-bean creation brings serious flavor fireworks. Transform canned beans into a vibrant fiesta bowl that slays at potlucks.
Ingredients
Black beans – 1 (15 oz) can
Kidney beans – 1 (15 oz) can
Chickpeas – 1 (15 oz) can
Corn – 1 cup
Red onion – ½ cup
Cilantro – ¼ cup
Olive oil – 3 tbsp
Lime juice – 2 tbsp
Chipotle in adobo – 1 tbsp
Honey – 1 tbsp
Garlic – 1 clove
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Drain and rinse all three bean cans thoroughly in a colander.
2. Pat beans completely dry with paper towels to prevent dressing dilution.
3. Combine beans, corn, and finely diced red onion in a large bowl.
4. Whisk olive oil, lime juice, minced chipotle, honey, and pressed garlic in a separate bowl.
5. Pour dressing over bean mixture and toss until evenly coated.
6. Season with salt and pepper, then mix again.
7. Chop cilantro and fold into the salad.
8. Refrigerate for 30 minutes to let flavors meld.
9. Stir salad before serving to redistribute dressing.
Here’s the magic: the chipotle creates a smoky heat that plays against the sweet corn and creamy beans. Serve it piled high on toasted tortillas or alongside grilled chicken for a complete meal that gets better overnight.
Three Bean Salad with Red Onion and Fresh Dill
Overwhelm your taste buds with this vibrant three bean salad. Pack bold flavors into every bite with crisp beans, zesty onion, and fresh dill. Transform ordinary ingredients into an extraordinary side dish in minutes.
Ingredients
Green beans – 1 cup
Wax beans – 1 cup
Kidney beans – 1 cup
Red onion – ½ cup
Fresh dill – ¼ cup
Olive oil – 3 tbsp
Apple cider vinegar – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Trim the ends from 1 cup green beans and 1 cup wax beans, then cut them into 1-inch pieces.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add the green beans and wax beans to the boiling water and cook for exactly 4 minutes until crisp-tender.
4. Immediately transfer the cooked beans to a bowl of ice water using a slotted spoon to stop the cooking process.
5. Drain 1 cup kidney beans in a colander and rinse thoroughly under cold running water for 30 seconds.
6. Thinly slice ½ cup red onion into half-moon shapes about ⅛-inch thick.
7. Chop ¼ cup fresh dill leaves, discarding the thick stems.
8. Whisk together 3 tbsp olive oil, 2 tbsp apple cider vinegar, 1 tsp salt, and ½ tsp black pepper in a large mixing bowl until emulsified.
9. Add all beans, red onion, and dill to the dressing bowl.
10. Toss everything together until evenly coated, using a folding motion to prevent crushing the beans.
11. Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow flavors to meld.
12. Give the salad one final gentle toss before serving to redistribute the dressing. Brighten up your picnic spread with this crunchy, tangy salad that gets better as it sits. The beans maintain their firm texture while soaking up the herby vinaigrette, creating the perfect balance between fresh and marinated. Serve it alongside grilled chicken or spoon it over toasted bread for an instant flavor upgrade.
Asian-Inspired Three Bean Salad with Sesame Ginger Dressing
Grab your biggest bowl—this three-bean salad is about to become your new fridge staple. Packed with protein and drenched in a zesty sesame ginger dressing, it’s the perfect make-ahead lunch or vibrant side dish. Seriously, you’ll want to double the batch.
Ingredients
Chickpeas – 1 (15 oz) can
Black beans – 1 (15 oz) can
Edamame – 1 cup, shelled
Rice vinegar – ¼ cup
Soy sauce – 2 tbsp
Sesame oil – 1 tbsp
Fresh ginger – 1 tbsp, grated
Garlic – 1 clove, minced
Honey – 1 tbsp
Scallions – 2, thinly sliced
Salt – ½ tsp
Instructions
1. Drain and rinse the chickpeas and black beans thoroughly in a colander. 2. Place the edamame in a microwave-safe bowl with 2 tablespoons of water. 3. Microwave the edamame on high for 2 minutes, then drain any remaining water. 4. Combine the chickpeas, black beans, and edamame in a large mixing bowl. 5. In a separate small bowl, whisk together the rice vinegar, soy sauce, sesame oil, grated ginger, minced garlic, and honey until fully emulsified. 6. Pour the dressing over the bean mixture and toss gently to coat every ingredient. 7. Add the sliced scallions and salt to the bowl, then toss again to distribute evenly. 8. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. 9. Remove the salad from the refrigerator and give it one final toss before serving. 10. Transfer to a serving dish and enjoy immediately or store in an airtight container. Let this salad chill for at least an hour if you can—the beans soak up the dressing beautifully, making each bite more flavorful than the last. The crisp-tender edamame adds a satisfying pop against the creamy beans, while the ginger and sesame pack a tangy, umami punch. Layer it over greens for a hearty salad, or scoop it into lettuce cups for a low-carb lunch that’s anything but boring.
Three Bean Salad with Roasted Garlic and Herbs
OBSESSED with this protein-packed salad that comes together in minutes. Roast garlic to mellow its bite into sweet, buttery perfection. Toss with three beans and fresh herbs for a dish that slays at picnics and meal prep.
Ingredients
Green beans – 1 cup
Chickpeas – 1 (15 oz) can
Kidney beans – 1 (15 oz) can
Garlic – 4 cloves
Olive oil – 3 tbsp
Red wine vinegar – 2 tbsp
Fresh parsley – ¼ cup
Fresh dill – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 400°F.
2. Peel 4 garlic cloves and place them on a small piece of foil.
3. Drizzle garlic with 1 tablespoon olive oil and wrap tightly in the foil.
4. Roast garlic packet in oven for 25 minutes until cloves are golden and soft.
5. Trim ends from 1 cup green beans and cut into 1-inch pieces.
6. Bring a pot of salted water to a rolling boil.
7. Blanch green beans in boiling water for 3 minutes until bright green and crisp-tender.
8. Immediately transfer green beans to an ice bath to stop cooking and preserve color.
9. Drain and rinse both cans of beans in a colander to remove excess sodium.
10. In a large bowl, mash roasted garlic into a paste using a fork.
11. Whisk in remaining 2 tablespoons olive oil and 2 tablespoons red wine vinegar.
12. Chop ¼ cup fresh parsley and 2 tablespoons fresh dill.
13. Add all beans, herbs, 1 teaspoon salt, and ½ teaspoon black pepper to dressing.
14. Toss everything together until evenly coated.
15. Let salad rest for 15 minutes to allow flavors to meld.
A vibrant medley of creamy beans, crisp greens, and herby garlic dressing that gets better as it sits. Serve chilled over greens, scoop onto toast, or pack for al fresco dining—the ultimate make-ahead marvel that never disappoints.
Three Bean Salad with Cherry Tomatoes and Basil
Ready to upgrade your salad game? This three-bean masterpiece brings serious crunch and freshness to your table. Rethink everything you know about boring bean salads with this vibrant combo.
Ingredients
Canned chickpeas – 1 can (15 oz), drained and rinsed
Canned kidney beans – 1 can (15 oz), drained and rinsed
Canned green beans – 1 can (14.5 oz), drained
Cherry tomatoes – 1 cup, halved
Fresh basil – ¼ cup, chopped
Red onion – ¼ cup, thinly sliced
Olive oil – 3 tbsp
Red wine vinegar – 2 tbsp
Honey – 1 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Drain and rinse the chickpeas in a colander under cold running water for 30 seconds.
2. Drain and rinse the kidney beans in the same colander for 30 seconds.
3. Drain the green beans and add them to the colander with the other beans.
4. Transfer all beans to a large mixing bowl.
5. Cut cherry tomatoes in half lengthwise using a sharp knife.
6. Add the halved cherry tomatoes to the bean mixture.
7. Thinly slice the red onion into ⅛-inch pieces.
8. Add the sliced red onion to the bowl.
9. Chop fresh basil leaves into thin ribbons.
10. Add the chopped basil to the salad.
11. Whisk together olive oil, red wine vinegar, and honey in a small bowl until emulsified.
12. Pour the dressing over the salad ingredients.
13. Sprinkle salt and black pepper evenly over the salad.
14. Toss everything together with salad tongs for 1 minute until fully coated.
15. Cover the bowl with plastic wrap and refrigerate for at least 2 hours at 40°F.
Fresh from the fridge, this salad delivers crisp beans against juicy tomato bursts. The basil-infused dressing soaks into every component for maximum flavor penetration. Serve it alongside grilled chicken or scoop it onto toasted baguette slices for an instant appetizer upgrade.
Three Bean Salad with Cucumber and Yogurt Dressing
Unleash your inner chef with this protein-packed powerhouse that’s ready in minutes. Upgrade your lunch game with crisp cucumbers and a creamy yogurt dressing that screams freshness. Grab your bowl—this salad is about to become your new obsession.
Ingredients
Black beans – 1 (15 oz) can
Chickpeas – 1 (15 oz) can
Kidney beans – 1 (15 oz) can
English cucumber – 1
Plain Greek yogurt – ½ cup
Lemon juice – 2 tbsp
Garlic – 1 clove
Salt – ½ tsp
Black pepper – ¼ tsp
Fresh dill – 2 tbsp
Instructions
1. Drain and rinse all three cans of beans in a colander under cold running water for 30 seconds to remove excess sodium.
2. Transfer the beans to a large mixing bowl.
3. Dice the English cucumber into ½-inch cubes and add to the bowl.
4. Mince the garlic clove finely and combine with Greek yogurt in a small bowl.
5. Whisk lemon juice, salt, and black pepper into the yogurt mixture until smooth.
6. Chop fresh dill and stir into the dressing.
7. Pour the dressing over the bean and cucumber mixture.
8. Toss everything together gently with a large spoon for 1 minute until evenly coated.
9. Cover the bowl with plastic wrap and refrigerate for at least 20 minutes to let flavors meld.
10. Serve chilled directly from the refrigerator.
Refreshingly crisp cucumbers contrast with creamy beans in every bite. The tangy yogurt dressing clings perfectly to each ingredient, making it ideal for stuffing into pita pockets or serving over greens. This salad stays crunchy for days, so meal prep a big batch and watch it disappear.
Three Bean Salad with Quinoa and Lemon Vinaigrette
Craving something fresh that actually fills you up? Combine quinoa with three kinds of beans for a protein-packed powerhouse. Drench everything in a zesty lemon vinaigrette that cuts through the richness.
Ingredients
Quinoa – 1 cup
Water – 2 cups
Black beans – 15 oz can, rinsed
Chickpeas – 15 oz can, rinsed
Kidney beans – 15 oz can, rinsed
Red onion – ½ cup, finely chopped
Fresh parsley – ¼ cup, chopped
Lemon juice – ¼ cup
Olive oil – ⅓ cup
Garlic – 2 cloves, minced
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Rinse 1 cup quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
2. Combine rinsed quinoa and 2 cups water in a medium saucepan.
3. Bring to a boil over high heat, then reduce heat to low and cover.
4. Simmer for 15 minutes until all water is absorbed and quinoa grains show little tails.
5. Remove quinoa from heat and let stand covered for 5 minutes to steam.
6. Fluff quinoa with a fork and spread on a baking sheet to cool completely.
7. Rinse and drain all three cans of beans thoroughly in a colander.
8. Finely chop ½ cup red onion and ¼ cup fresh parsley.
9. Whisk together ¼ cup lemon juice, ⅓ cup olive oil, 2 minced garlic cloves, 1 tsp salt, and ½ tsp black pepper in a large bowl.
10. Add cooled quinoa, all beans, red onion, and parsley to the dressing bowl.
11. Toss everything together until evenly coated with dressing.
12. Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Each forkful delivers creamy beans, fluffy quinoa, and crunchy onion in perfect harmony. The bright lemon vinaigrette makes this salad taste surprisingly light despite its hearty ingredients. Elevate your lunch game by stuffing it into pita pockets or serving alongside grilled chicken for a complete meal.
Three Bean Salad with Bell Peppers and Balsamic Glaze
Make this three-bean salad your new go-to side dish. Mix canned beans with crisp bell peppers, then drizzle with sweet-tart balsamic glaze for a flavor explosion that comes together in minutes.
Ingredients
Black beans – 1 (15 oz) can
Kidney beans – 1 (15 oz) can
Chickpeas – 1 (15 oz) can
Red bell pepper – 1 large
Yellow bell pepper – 1 large
Red onion – ½ medium
Balsamic glaze – ¼ cup
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Drain and rinse all three cans of beans in a colander under cold running water for 30 seconds.
2. Pat the beans completely dry with paper towels to help the dressing cling better.
3. Dice the red and yellow bell peppers into ½-inch pieces.
4. Finely chop the red onion into ¼-inch pieces.
5. Combine the dried beans, diced peppers, and chopped onion in a large mixing bowl.
6. Whisk together the balsamic glaze, olive oil, salt, and black pepper in a small bowl until fully emulsified.
7. Pour the dressing over the bean mixture and toss thoroughly with a large spoon for 1 minute.
8. Let the salad rest at room temperature for 15 minutes to allow flavors to meld.
9. Taste and adjust seasoning with additional salt if needed before serving.
Grab this salad for your next picnic or potluck—the crisp peppers add crunch against the tender beans, while the balsamic glaze brings a sweet-tangy punch that deepens as it sits. Serve it over greens for a hearty lunch or alongside grilled chicken for a complete meal.
Three Bean Salad with Mango and Chili Lime Dressing
Mango lovers, get ready! This three-bean salad brings serious tropical heat with a chili lime kick that’ll make your taste buds dance. Perfect for summer potlucks or meal prep that actually excites you.
Ingredients
Black beans – 1 can (15 oz)
Kidney beans – 1 can (15 oz)
Chickpeas – 1 can (15 oz)
Mango – 1 large
Red onion – ½ cup
Cilantro – ¼ cup
Lime juice – 3 tbsp
Olive oil – 2 tbsp
Honey – 1 tbsp
Chili powder – 1 tsp
Salt – ½ tsp
Instructions
1. Drain and rinse all three canned beans in a colander under cold running water for 30 seconds.
2. Pat the beans completely dry with paper towels to prevent a watery salad.
3. Dice the mango into ½-inch cubes using a sharp knife.
4. Finely chop the red onion into ¼-inch pieces.
5. Roughly chop the cilantro leaves, discarding the thick stems.
6. Whisk together lime juice, olive oil, honey, chili powder, and salt in a small bowl until fully emulsified.
7. Combine all beans, mango, red onion, and cilantro in a large mixing bowl.
8. Pour the dressing over the bean mixture and toss gently with a large spoon.
9. Let the salad rest at room temperature for 15 minutes to allow flavors to meld.
10. Serve immediately or refrigerate for up to 3 days in an airtight container.
Seriously crave-worthy textures here—creamy beans against juicy mango chunks with that addictive chili lime zing. Serve it over grilled chicken for a protein boost or scoop it with tortilla chips for the ultimate snack. The flavors intensify overnight, making those leftovers even better than day one.
Three Bean Salad with Grilled Zucchini and Mint
Drop everything and make this vibrant salad. Dazzle your taste buds with crisp beans, smoky grilled zucchini, and fresh mint. Devour it immediately or chill for later—either way, it’s a total win.
Ingredients
- Green beans – 1 cup
- Chickpeas – 1 cup
- Black beans – 1 cup
- Zucchini – 2 medium
- Olive oil – 2 tbsp
- Red wine vinegar – 2 tbsp
- Fresh mint – ¼ cup
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Trim the green beans and cut them into 1-inch pieces.
- Bring a pot of salted water to a rolling boil.
- Blanch the green beans for 3 minutes until bright green and crisp-tender.
- Immediately transfer the green beans to an ice bath to stop the cooking process.
- Drain the chickpeas and black beans thoroughly in a colander.
- Slice the zucchini lengthwise into ¼-inch thick planks.
- Brush the zucchini planks with 1 tablespoon of olive oil on both sides.
- Preheat a grill or grill pan to medium-high heat (400°F).
- Grill the zucchini for 3-4 minutes per side until you see clear grill marks.
- Let the zucchini cool for 5 minutes, then chop into bite-sized pieces.
- Combine the green beans, chickpeas, black beans, and chopped zucchini in a large bowl.
- Whisk together the remaining 1 tablespoon olive oil, red wine vinegar, salt, and black pepper in a small bowl.
- Pour the dressing over the bean and zucchini mixture.
- Chiffonade the fresh mint by stacking leaves, rolling tightly, and slicing into thin ribbons.
- Gently toss everything together until evenly coated.
- Chill the salad in the refrigerator for at least 30 minutes to let the flavors meld.
This salad delivers a satisfying crunch from the beans against the tender, smoky zucchini. The mint adds a refreshing pop that cuts through the rich dressing beautifully. Try serving it over grilled chicken or scooping it up with pita chips for a fun twist.
Three Bean Salad with Sun-Dried Tomatoes and Parmesan
Make this three-bean salad your new go-to. Packed with protein and bursting with flavor, it comes together in minutes and disappears just as fast.
Ingredients
Canned chickpeas – 1 (15 oz) can
Canned kidney beans – 1 (15 oz) can
Canned green beans – 1 (15 oz) can
Sun-dried tomatoes in oil – ½ cup
Parmesan cheese – ½ cup grated
Extra virgin olive oil – ¼ cup
Red wine vinegar – 2 tbsp
Garlic – 2 cloves
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Drain and rinse the canned chickpeas, kidney beans, and green beans in a colander.
2. Pat the beans completely dry with paper towels to help the dressing cling better.
3. Mince the garlic cloves finely.
4. Chop the sun-dried tomatoes into thin strips.
5. Grate the Parmesan cheese using a microplane for maximum fluffiness.
6. Whisk together the olive oil, red wine vinegar, minced garlic, salt, and black pepper in a large bowl.
7. Add all the beans and sun-dried tomatoes to the dressing bowl.
8. Toss everything thoroughly until evenly coated.
9. Let the salad marinate at room temperature for 20 minutes to allow flavors to meld.
10. Fold in the grated Parmesan just before serving to maintain its texture.
Hearty beans create a satisfying chew, while sun-dried tomatoes add chewy sweetness against the salty Parmesan punch. Serve it scooped onto toasted baguette slices or piled high in lettuce cups for a crunchy twist.
Three Bean Salad with Pineapple and Coconut Dressing
Scoop up this tropical twist on classic three bean salad! It’s fresh, fast, and packed with sweet-tangy flavor. Get ready to wow your taste buds and your feed.
Ingredients
Black beans – 1 (15 oz) can
Kidney beans – 1 (15 oz) can
Chickpeas – 1 (15 oz) can
Pineapple chunks – 1 cup
Unsweetened shredded coconut – ½ cup
Lime juice – 3 tbsp
Honey – 2 tbsp
Olive oil – ¼ cup
Salt – ½ tsp
Instructions
1. Drain and rinse all three canned beans in a colander under cold running water for 1 minute.
2. Pat the beans completely dry with paper towels to help the dressing cling better.
3. Combine the beans, pineapple chunks, and shredded coconut in a large mixing bowl.
4. Whisk together lime juice, honey, olive oil, and salt in a small bowl until fully emulsified.
5. Pour the dressing over the bean mixture and toss gently to coat every ingredient.
6. Let the salad marinate in the refrigerator for at least 30 minutes to allow flavors to meld.
7. Stir the salad once more before serving to redistribute the dressing.
8. Serve chilled or at room temperature.
Zesty pineapple and creamy coconut make this salad pop with tropical flair. The beans stay firm for a satisfying crunch, while the dressing soaks in for a juicy bite. Try scooping it with plantain chips or stuffing it into lettuce wraps for a fun, handheld meal.
Three Bean Salad with Roasted Red Peppers and Oregano
Unleash your inner chef with this vibrant three bean salad that’s perfect for potlucks, meal prep, or last-minute dinners. Upgrade your side game with roasted red peppers and fresh oregano that pack a flavor punch in every bite.
Ingredients
Canned kidney beans – 15 oz
Canned chickpeas – 15 oz
Canned cannellini beans – 15 oz
Jarred roasted red peppers – 1 cup
Fresh oregano – ¼ cup
Red onion – ½ cup
Extra virgin olive oil – ⅓ cup
Red wine vinegar – 3 tbsp
Dijon mustard – 1 tbsp
Honey – 1 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Drain and rinse all three canned beans in a colander under cold running water for 30 seconds.
2. Pat the beans completely dry with paper towels to prevent a watery dressing.
3. Chop the roasted red peppers into ½-inch pieces.
4. Finely dice the red onion into ¼-inch pieces.
5. Strip oregano leaves from stems and chop them finely.
6. Whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper in a large bowl until emulsified.
7. Add all beans, roasted red peppers, red onion, and oregano to the dressing bowl.
8. Toss everything together until evenly coated with dressing.
9. Cover the bowl with plastic wrap and refrigerate for at least 2 hours to let flavors meld.
10. Taste and adjust seasoning with additional salt if needed before serving.
Refreshingly crisp beans contrast beautifully with the smoky sweetness of roasted peppers, while the oregano adds an herby brightness that makes this salad unforgettable. Serve it over grilled chicken for a complete meal, or pack it for picnics where it travels beautifully without getting soggy.
Three Bean Salad with Edamame and Wasabi Mayo
Viral-worthy and veggie-packed, this three bean salad brings the crunch. Wasabi mayo adds creamy heat that’ll have everyone asking for seconds. Perfect for potlucks or meal prep that actually excites you.
Ingredients
Edamame – 1 cup
Black beans – 15 oz can
Chickpeas – 15 oz can
Red onion – ½ cup
Mayonnaise – ⅓ cup
Wasabi paste – 1 tbsp
Lime juice – 2 tbsp
Honey – 1 tsp
Salt – ½ tsp
Instructions
1. Bring 4 cups of water to a rolling boil in a medium saucepan.
2. Add frozen edamame and cook for exactly 4 minutes until tender-crisp.
3. Drain edamame and immediately transfer to an ice bath for 2 minutes to stop cooking.
4. Drain black beans and chickpeas in a colander, rinsing under cold water for 30 seconds.
5. Pat beans dry with paper towels to prevent dressing from getting watery.
6. Finely dice red onion into ¼-inch pieces.
7. Whisk mayonnaise, wasabi paste, lime juice, honey, and salt in a large bowl until completely smooth.
8. Add all beans, edamame, and red onion to the dressing bowl.
9. Toss gently but thoroughly until every ingredient is coated in dressing.
10. Cover and refrigerate for at least 1 hour to allow flavors to meld.
Zesty wasabi cuts through the creamy mayo while three kinds of beans create satisfying texture contrasts. Serve it piled high on toasted sourdough or alongside grilled salmon for a complete meal that never gets boring.
Summary
Here’s a delicious collection of three bean salads that prove simple ingredients can create extraordinary meals. Whether you’re meal prepping or hosting a gathering, these recipes offer endless variety and fresh flavors. We’d love to hear which recipes become your favorites—leave a comment below and don’t forget to share this roundup on Pinterest for your fellow food lovers!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
