Salads > Protein Salads > Bean Salads (as main protein) > Three Bean Salad Recipe

Classic Three Bean Salad

A refreshing and tangy salad featuring kidney beans, cannellini beans, and green beans in a sweet and sour dressing. Perfect as a side dish or light lunch.

Prep Time
15 minutes
Cook Time
0 minutes
Servings
6
Ingredients
  • 1 can (15 ounces), drained and rinsed Kidney Beans
  • 1 can (15 ounces), drained and rinsed Cannellini Beans
  • 1 can (14.5 ounces), drained Green Beans
  • 1/2 cup, finely chopped Red Onion
  • 1/2 cup, finely chopped Celery
  • 1/4 cup Apple Cider Vinegar
  • 1/4 cup Granulated Sugar
  • 2 tablespoons Olive Oil
  • 1 teaspoon Dijon Mustard
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 2 tablespoons, chopped (optional) Fresh Parsley

Prepare the Beans

Thoroughly drain and rinse the kidney beans and cannellini beans. Drain the green beans as well. Rinsing helps to remove excess sodium and any starchy residue from the canned beans.

Combine the Ingredients

In a large bowl, combine the rinsed kidney beans, cannellini beans, and green beans. Add the finely chopped red onion and celery to the bowl.

Make the Dressing

In a separate small bowl, whisk together the apple cider vinegar, granulated sugar, olive oil, Dijon mustard, salt, and black pepper until the sugar is dissolved and the dressing is well combined.

Dress the Salad

Pour the dressing over the bean mixture in the large bowl. Gently toss to ensure all the beans and vegetables are evenly coated with the dressing.

Chill and Serve

Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes, or preferably for a few hours, to allow the flavors to meld together. Before serving, garnish with chopped fresh parsley, if desired. Serve chilled.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 120 kcal, Protein: 5g, Fat: 4g, Carbohydrates: 18g (Note: These values are estimates and can vary based on specific ingredients used).

Other Considerations for Nutrition

This salad is a good source of plant-based protein and fiber. To reduce sugar content, use a sugar substitute or reduce the amount of sugar used. For a lower sodium option, use low-sodium canned beans and reduce the amount of salt added.

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FAQ

  • Can I use dried beans instead of canned?

    Yes, you can use dried beans. You'll need to soak and cook them before adding them to the salad. Make sure they are cooled completely before adding them.
  • How long can I store this salad?

    This salad can be stored in an airtight container in the refrigerator for up to 3-4 days.
  • Can I add other vegetables?

    Absolutely! You can add other vegetables like bell peppers, cucumbers, or tomatoes to customize the salad to your liking.
  • Is there a substitute for apple cider vinegar?

    White wine vinegar or red wine vinegar can be used as substitutes for apple cider vinegar.