Three Bean Salad
Published Jan 08, 2026
Three bean salad tossed with kidney beans, cannellini beans, chickpeas, fresh herbs, and a homemade apple cider vinegar dressing.
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My three bean salad is so easy!
I’m a huge fan of beans for the added protein, and three bean salad is kind of a guilty pleasure for me. I know that’s usually something people say about desserts, but it’s true. I make it with kidney beans, cannellini beans, and chickpeas, then toss everything in a quick homemade dressing with olive oil, apple cider vinegar, Dijon, and a little honey. I usually let the red onion sit in the dressing for a few minutes first, so it softens a bit before everything gets mixed together. Then it’s just chopped bell pepper, celery, and a handful of fresh herbs, and this three bean salad is ready to eat whenever.
Happy Cooking!
– Yumna
Three Bean Salad Ingredients
- Beans: I use kidney beans, cannellini beans, and chickpeas. You can substitute with your favorites!
- Red bell pepper: You can also use orange or yellow. I wouldn’t use green, because it’s slightly more bitter. Read my tips on how to dice a bell pepper.
- Red onion: White or yellow onion is fine if that’s all you have. Here’s how to dice an onion.
- Celery: I’ll show you how to chop celery.
- Herbs: Fresh parsley and fresh dill.
- For the dressing: Extra-virgin olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper.
How to Make Three Bean Salad
Three Bean Salad Recipe
Ingredients
For the dressing
- ¼ cup extra-virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- ¾ teaspoon salt
- ½ teaspoon black pepper
For the salad
- ½ small red onion finely diced
- 1 (15-ounce) can kidney beans drained and rinsed
- 1 (15-ounce) can cannellini beans drained and rinsed
- 1 (15-ounce) can chickpeas drained and rinsed
- 1 small red bell pepper diced
- 3 celery stalks finely chopped
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh dill
Instructions
- In a large mixing bowl, whisk together the oil, vinegar, mustard, honey, salt, and pepper until emulsified.
- Add the red onions first and allow them to sit in the dressing for 10 minutes while preparing the remaining ingredients.
- Add the kidney beans, cannellini beans, chickpeas, bell pepper, celery, parsley, and dill and toss to combine.
- Serve at room temperature, or refrigerate for 30 minutes to allow the flavors to develop.
Equipment
Notes
- My Top Tip: Drain and rinse the beans well. The liquid in the can is starchy and salty, which you don’t want in the salad.
- Storage: Store the three bean salad in an airtight container in the fridge for 4–5 days.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Stir in some grains: Make it a heartier meal with some farro, quinoa, or barley.
- Add something sweet: Balance the acidity of the vinegar dressing with chopped dates or dried cranberries.
- Stuff it in a pita pocket: Try my recipe for homemade pita bread and make three-bean salad sandwiches.
Recipe Tips
- Drain and rinse the beans well. The liquid in the can is starchy and salty, which you don’t want in the salad.
- Shell the chickpeas. If you have time, place the chickpeas in a large bowl filled with warm water. Rub them with your fingers to release the skins, which will easily float to the surface of the water. Skim the skins from the water with a slotted spoon and discard.
- Finely chop the herbs. You want them to be small so they combine well with the other ingredients.
Serving Ideas
- With a wrap: Beef Shawarma Wraps, Grilled Chicken Broccoli Wraps, Shrimp Lettuce Wraps
- With kabobs: Grilled Chicken Kabobs, Salmon Kabobs, Grilled Veggie Kabobs
- With chips: Homemade Pita Chips, Onion Ring Chips, Oven Baked Potato Chips
