Three Bean Salad

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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!

Serving bowl with three bean salad, a salad made with chickpeas, kidney beans, onion and green beans.

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.

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

Ingredients measured out to make three bean salad: parsley, green beans, kidney beans, chickpeas, olive oil, onion, salt, pepper, vinegar, garlic and maple syrup.
  • 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:

Side by side photo of a glass mixing bowl with the ingredients to make thee bean salad before and after being mixed.
  • 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.
Mixing bowl with a spoon and three bean salad, a salad made with chickpeas, kidney beans, onion and green beans.

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:

Serving bowl with three bean salad, a salad made with chickpeas, kidney beans, onion and green beans.

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

Do you need to rinse canned beans?

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!

What kind of beans work best in three bean salad?

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!

How is this three bean salad healthier than the classic version?

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

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4.08 from 54 votes

Three Bean Salad

With this three bean salad, green beans, chickpeas and kidney beans are marinated in a naturally sweetened vinaigrette that almost pickles the beans and makes them taste so good!
Prep Time: 10 minutes
Cook Time: 3 minutes
Total Time: 13 minutes
Servings: 6

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
  • 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

Serving: 1/6 of recipe | Calories: 278kcal | Carbohydrates: 39g | Protein: 11g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 1g | Sodium: 527mg | Potassium: 518mg | Fiber: 12g | Sugar: 7g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad
Cuisine: American
Keyword: three bean salad
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

This post was originally published on May 22, 2024 and updated with new content and tips on April 16, 2025.

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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4.08 from 54 votes (52 ratings without comment)

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6 Comments

  1. 5 stars
    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!

    1. Yay! So glad you enjoyed this salad, Lisa. Thanks for making it and for coming back to leave a review. I so appreciate it!

  2. 5 stars
    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.

    1. 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!!