Three Bean Salad
6
Last updated on Apr 16, 2025
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With this three bean salad, green beans, chickpeas and kidney beans are marinated in a naturally sweetened apple cider vinaigrette that quickly pickles the beans and makes them taste so good!
I feel like half of you are going to be familiar with this dish and the other half are going to be wondering why I’m sharing a bean salad! This is a classic Southern salad that I grew up eating! We usually had it at salad bars (like Ruby Tuesday’s) but it would show up at family potlucks occasionally as well and it’s always been one of my faves.
It’s one of those recipes that gets better the longer it sits, making it perfect for whenever you need a quick side that holds up well in the fridge. If you love my green bean salad or black bean and corn salad, this one’s definitely worth adding to the mix.
Table of Contents
Why You’ll Love This Recipe
This isn’t your average deli counter bean salad—here’s what makes it a staple in my kitchen:
- Naturally vegan and gluten-free – Made with simple, whole food ingredients and no weird fillers.
- Perfect for meal prep – It actually tastes better after marinating in the fridge and lasts for days.
- Balanced flavor – The tangy vinegar, hint of sweetness from maple syrup, and fresh parsley make every bite super flavorful.
- Easy to customize – Use different beans, add fresh herbs, or throw in extra veggies depending on what you have.
- Great for gatherings – This salad travels well and is always a hit at potlucks, picnics, or BBQs.
Here’s What You Need
- trimmed fresh green beans – we’re using fresh green beans instead of canned for some added crunch and freshness. Just grab some fresh green beans and trim the ends off before blanching.
- chickpeas or white beans – either type works! Navy beans, cannellini beans and great Northern beans all fall under the “white beans” umbrella. I’ve made this salad with both chickpeas and cannellini beans and I like the chickpeas better because they add a different texture to contrast the red kidney beans and don’t get mushy.
- red kidney beans – I used canned red kidney beans for quick prep. Just drain and rinse before adding to the salad.
- chopped yellow onion – adds a delicious zesty flavor. If you’re a red onion lover, feel free to use red onion instead.
- chopped parsley – I love the flavor fresh herbs add to this salad! If you don’t have fresh parsley on hand, dill or basil would be a good alternative.
- garlic cloves – adds the perfect savory flavor.
- marinade/dressing – a simple mixture of apple cider vinegar, olive oil and maple syrup.
- salt and pepper – to season the salad and bring all of the flavors together.
Substitutions
This recipe is super flexible—here are a few easy swaps you can make:
- Bean mix: Don’t have kidney beans? Try black beans, cannellini beans, or pinto beans instead.
- Green beans swap: Haricots verts or even yellow wax beans will work the same way.
- No fresh garlic? Substitute with ½ teaspoon garlic powder if needed.
- Vinegar options: Red wine vinegar or white wine vinegar can be used in place of apple cider vinegar.
- Herb variation: Try fresh dill or basil in place of parsley for a different flavor profile.
- Add-ins: Toss in chopped bell pepper, celery, or even feta for a little something extra.
How to Make Three Bean Salad
This three bean salad comes together with just a few simple steps and minimal prep. Here’s how to make it:
- Step 1: Drain and rinse the chickpeas and kidney beans. Set aside.
- Step 2: Blanch the green beans in boiling water for 2–3 minutes, then transfer to an ice bath. Once cool, chop into bite-sized pieces.
- Step 3: In a large bowl, combine all three types of beans, chopped onion, and parsley.
- Step 4: Whisk together the dressing ingredients, pour over the salad, toss to coat, and chill for at least 2 hours before serving.
Brittany’s Tips
A few simple tips to help your three bean salad turn out fresh, flavorful, and just the way you like it:
- Don’t skip the blanching: Blanching the green beans keeps them tender with a slight crunch and helps them keep that vibrant green color.
- Let it marinate: This salad gets more flavorful the longer it sits. Give it at least 2 hours in the fridge before serving, or make it a day ahead for even better flavor.
- Toss again before serving: The dressing tends to settle at the bottom, so give it a good stir to refresh everything before digging in.
How to Serve Three Bean Salad
This is a great side salad for just about any meal! It’s perfect for potlucks and BBQs. Here are some recipes to pair it with:
How to Store Leftovers
This recipe actually gets better with time as the flavors are able to blend together. I like making it in advance (at least 2 hours before) but up to 2 days in advance! Store in an airtight container in your refrigerator for up to 5 days.
Frequently Asked Questions
The canned kidney beans and chickpeas in this recipe are packed in a thick liquid that is starchy and usually full of sodium so I always make sure to drain and rinse my beans before adding them to the rest of the ingredients. Simply place your beans in a colander and rinse them under cold running water for best results. Of course, you can save the chickpea liquid to make aquafaba if you’re feeling up for it!
I use canned kidney beans, chickpeas, and fresh green beans for extra crunch. You can use canned green beans or swap in any beans you like—this recipe is super flexible!
This recipe uses fresh green beans instead of canned, swaps white sugar for maple syrup, and uses apple cider vinegar in place of white vinegar. The result is a lighter, naturally sweetened salad with more nutrients and just as much flavor!
More Bean Focused Recipes
- Black Bean Soup
- Greek Chickpea Salad
- Black Bean Burgers
- Red Beans and Rice
- Black Bean Brownies
- Lima Bean Hummus
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Three Bean Salad
Ingredients
- 3 cups trimmed green beans (about 12 ounces)
- 1 (15 ounce) can chickpeas or white beans, drained and rinsed
- 1 (15 ounce) can Red kidney beans, drained and rinsed
- ¾ cup chopped yellow onion
- ⅓ cup chopped parsley, loosely packed
- ½ cup apple cider vinegar
- 2 Tablespoons maple syrup
- ¼ cup olive oil
- 2 cloves garlic, minced
- ¾ teaspoon kosher salt
- ½ teaspoon pepper
Instructions
- Drain and rinse your chickpeas and kidney beans if you haven't already. Simply place your beans in a colander and rinse them under cold running water for best results.
- Blanch the green beans by bringing a large pot of water to a boil. Once boiling, add the green beans and cook for 2-3 minutes, until they're tender, but still have a slight crunch. Drain and add to an ice bath to stop the cooking process. Once cool, chop into 1-inch pieces.
- Place the kidney beans, chickpeas, blanched green beans, onion and parsley in a large bowl.
- In a small bowl, whisk together the apple cider vinegar, garlic, olive oil, maple syrup, salt and pepper.
- Pour the dressing over the beans and toss to coat. Cover the bowl and refrigerate the salad for at least 2 hours or up to 2 days, then serve.
- Store in an airtight container in your refrigerator for up to 5 days.
Notes
- Green beans: I prefer fresh green beans, but feel free to use canned if you’re short on time.
- Parsley: I love adding fresh parsley to this salad, but you can definitely swap it with another fresh herb of choice. Dill or basil would be good options!
- Storage: Store in an airtight container in your refrigerator for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published on May 22, 2024 and updated with new content and tips on April 16, 2025.
I plan to make the bean salad very soon. Looks delicious. Does EBF have cookbooks for sale?
I hope you love this salad, Becky. Let me know how it turns out! YES, I do have a cookbook! Mostly Veggies. Check it out here.
This is amazing! I had some green beans I needed to use up and made this for the weekend. I made as per the recipe but added chopped red bell peppers (I’m always trying to sneak in more veggies). It was so good. I will definitely make again!
Yay! So glad you enjoyed this salad, Lisa. Thanks for making it and for coming back to leave a review. I so appreciate it!
This recipe is for sure a 5 star recipe. It’s so tasty! The vinegar makes the beans pop in such an unexpectedly great way. I refrigerated it overnight and the next day it was a flavor explosion. I also love that it’s not overly sweet like other recipes can be for a three bean salad.
Ah yay!! So happy to hear this three bean salad was a hit, Vanessa! Thanks so much for the review + star rating. I really appreciate it!!