Introducing my super-easy Three Bean Salad — a fresh, colourful salad ready in about 10 minutes and made entirely in one bowl. It’s naturally gluten-free and packed with vegetables and three kinds of beans for a satisfying, protein-rich side or light main.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Three Bean Salad
- Ingredients to make a Bean Salad Dressing
- Substitutions
- Variations
- How to make Three Bean Salad
- Leftovers
- Recipe FAQs
- More Easy Salad Recipe
- Three Bean Salad Recipe
Why this recipe works
This Mediterranean-inspired bean salad comes together in minutes. Canned beans make it fast and convenient, while the mix of fresh vegetables and herbs adds texture, colour and brightness. The result is a hearty, nutritious dish that works as a picnic side, BBQ contribution or a quick weeknight salad.
The homemade dressing is optional but recommended — a simple blend of olive oil, cider vinegar and a touch of sweetness balances the beans and vegetables. If you prefer, you can skip the dressing and toss everything with good olive oil and a squeeze of citrus.
Ingredients to make Three Bean Salad
- Black beans – canned, drained and rinsed.
- Cannellini beans – canned, drained and rinsed (white kidney beans).
- Red kidney beans – canned, drained and rinsed.
- Celery stalks – roughly diced for crunch.
- Bell pepper – I used red, but any colour works.
- Carrot – adds colour and a pleasant sweetness.
- Cucumber – adds a cool, soft texture.
- Fresh coriander – finely chopped to finish.
Ingredients to make a Bean Salad Dressing
- Olive oil – the base of the dressing.
- Cider vinegar – for bright acidity.
- Maple syrup or honey – to balance the vinegar with a touch of sweetness.
- Salt – to enhance all the flavours.
See the recipe card below for exact amounts and full details.
Substitutions
- Beans: Swap in pinto beans, chickpeas, butterbeans, navy beans or lentils — any combination works.
- Vegetables: Add red onion, green beans, sweetcorn or spring onions depending on what you have.
- Herbs: Replace coriander with parsley, dill or mint.
- Dressing: Use extra-virgin olive oil alone for simplicity, or add garlic, smoked paprika or dried Italian herbs for variation. Cider vinegar can be substituted with apple cider, red or white wine vinegar.
Variations
- Spicy: Add black pepper, chili powder, cumin, or sliced jalapeño for heat; a teaspoon of Dijon mustard also adds a pleasant kick.
- Deluxe: Stir in chopped onion, a squeeze of lemon or lime, and crumble in feta or a vegan alternative. Finish with chopped parsley or mint.
- Kid-friendly: Serve alongside dips and tortilla chips or mix with grated cheese to make a fun, shareable snack.
How to make Three Bean Salad
Step 1: Drain and rinse all the canned beans, then place them in a large bowl.
Step 2: Roughly chop the vegetables and coriander, then add them to the bowl with the beans.
Step 3: Pour the dressing ingredients over the beans and vegetables.
Step 4: Toss everything together until well combined. Taste and adjust seasoning if needed, then garnish with the remaining herbs.
Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. Flavours meld nicely, so the salad often tastes even better the next day. It also reheats well as part of meal prep when made in larger batches.
Recipe FAQs
Canned beans are ideal for this quick salad — they save time and are ready to use after draining and rinsing. Fresh beans can be used but require cooking and lengthen preparation time.
Any firm, canned beans work well. A mix of black, cannellini and kidney beans provides colour, texture and flavour, but feel free to experiment with your favourites.
Bean salads range from mixed Mediterranean styles to regional variations like Mexican bean salads (often with sweetcorn and chili). You can also make single-bean salads such as green bean, butterbean or black bean salads with similar dressings and toppings.
Draining and rinsing removes the canning liquid, excess salt and some starches, improving the beans’ flavour and texture and preventing the salad from becoming watery.
More Easy Salad Recipe
- Courgette Salad
- Prawn Salad
- Vegan Potato Salad
- Aubergine Salad
- Rocket Salad
- Chicken Satay Salad
- Tuna Pasta Salad
- Tofu Salad
- Beetroot Salad
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Three Bean Salad
Equipment
- Chopping Board
- Sharp knife
- Large mixing bowl
Ingredients
- 400 g canned black beans, drained & rinsed
- 400 g canned cannellini beans, drained & rinsed
- 400 g canned kidney beans, drained & rinsed
- 2 celery stalks, roughly diced
- 1 red bell pepper, roughly diced
- 1 carrot, roughly diced
- ½ cucumber, roughly diced
- Handful fresh coriander, finely chopped
Bean Salad Dressing
- ¼ cup olive oil (60ml)
- ¼ cup cider vinegar (60ml)
- 1 tbsp maple syrup or honey (15ml)
- Large pinch salt
Instructions
- Drain and rinse the beans, then add them to a large mixing bowl.
- Roughly chop the vegetables and coriander and add them to the bowl.
- Add the dressing ingredients and toss to combine.
- Mix until well combined, taste and adjust seasoning, then serve.
Notes
Substitutions & Variations: See the list in the post for ideas.
To Store: Keep refrigerated for up to 3 days.
To Freeze: Freezing is not recommended for this salad.
Tips: Drain and rinse beans thoroughly, chop veg to similar sizes, and consider doubling the recipe for easy meal prep.
Nutrition
