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Overhead close-up of a bowl of three bean salad—kidney beans, chickpeas, and green beans with diced red pepper, red onion, and parsley in a tangy vinaigrette.

Original 3 Bean Salad Recipe

A bright, no-mayo original 3 bean salad in minutes. Kidney beans, chickpeas, and green beans mix with red pepper, onion, parsley, and a tangy vinegar–olive oil dressing. It’s make-ahead, vegan, gluten-free, budget-friendly, and perfect for picnics, BBQs, or meal prep.
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Prep Time 15 minutes
Cook Time 2 minutes
Chill/Marinate 30 minutes
Total Time 47 minutes
Servings: 4
Course: brunch, dinner, lunch
Cuisine: American
Calories: 320
Ingredients Method

Ingredients
  

Ingredients
  • 1 can 15 oz / 425 g kidney beans, rinsed and drained
  • 1 can 15 oz / 425 g chickpeas, rinsed and drained
  • 2 cups 250 g green beans, trimmed and cut in 1–2 inch pieces
  • 1 cup red bell pepper small dice
  • 1/2 cup red onion small dice
  • 2 –3 tbsp fresh parsley chopped
Dressing
  • 1/4 cup apple cider vinegar or red wine vinegar
  • 3 tbsp extra-virgin olive oil
  • 1 –1.5 tbsp sugar honey, or maple syrup
  • 1 tsp Dijon mustard
  • 1 small garlic clove minced
  • 3/4 tsp kosher salt to taste
  • 1/2 tsp black pepper

Method
 

  1. Blanch green beans: Boil salted water. Cook 2 minutes. Drain and chill in ice water.
  2. Whisk dressing: Mix vinegar, oil, sweetener, Dijon, garlic, salt, and pepper.
  3. Combine: In a large bowl add kidney beans, chickpeas, green beans, bell pepper, onion, and parsley.
  4. Toss: Pour in dressing. Fold gently until coated.
  5. Marinate: Chill 30 minutes (or overnight). Taste and adjust salt, pepper, or sweetness. Serve cold.