3 bean salad combines beans and vegetables with a bright, tangy dressing. Make this easy side for dinner, a picnic, or to bring to a potluck.
Simple recipes often make the biggest impression. This summer staple uses pantry-friendly ingredients and comes together in minutes. It’s affordable, flexible, and easy to scale up when you need to feed a crowd.
For prep you only need a sharp knife, a can opener, and a whisk. Once the ingredients are ready, toss them in a large bowl with the dressing and chill until serving.
Because the components are widely available, you can enjoy this three bean salad year-round. It’s a great make-ahead option and keeps well refrigerated for several days.
What to serve with three bean salad
This versatile salad pairs with classic cookout fare and also complements everyday dinners. Try it alongside:
- Hamburgers, brats, or hot dogs
- Ground pork stuffed tomatoes
- Instant Pot ribs
- Grilled steak
- Italian dressing chicken
- Broiled or pan-fried fish
How to make 3 bean salad
Assemble the beans and chopped vegetables, whisk the dressing, combine, and refrigerate. Total active time is about 10 minutes.
INGREDIENTS
- Fresh green beans (blanched) or thawed frozen green beans — about 2 cups
- Kidney beans, 15 oz can, drained
- Garbanzo beans (chickpeas), 15 oz can, drained
- Celery, sliced
- Red onion, diced
- Apple cider vinegar, about 1/3 cup
- Sugar, 1 tablespoon (or to taste)
- Olive oil, 1/2 cup
- Celery seed, 1/2 teaspoon
STEP-BY-STEP INSTRUCTIONS
1. If using fresh green beans: trim and cut into 1–2 inch pieces. Blanch in boiling salted water 3–5 minutes until tender-crisp, then plunge into ice water to stop cooking. If using frozen, thaw and drain.
2. Drain and rinse canned beans to reduce sodium and starch, if desired.
3. Whisk together apple cider vinegar, sugar, olive oil, and celery seed until combined. Using a measuring cup or small bowl makes pouring easier.
4. In a large bowl, combine the blanched or thawed green beans with the drained kidney beans, chickpeas, sliced celery, and diced red onion.
5. Pour the dressing over the salad and toss to coat evenly. You can serve right away, but chilling a few hours helps the flavors meld. Keep refrigerated until serving.
RECIPE NOTES
- Less salt – Rinse canned beans under cold water after draining to lower sodium and improve texture.
- Make ahead – Prepare up to a day in advance; flavors develop as it chills.
- Fresh vs. canned – Cooked dried beans can replace canned if you prefer, and fresh blanched green beans add great texture.
Q&A
Can I freeze 3 bean salad?
Yes. Transfer to an airtight container or freezer-safe bag and freeze up to 3 months. Thaw in the refrigerator and stir before serving. Note: texture will soften after freezing.
How long will it keep in the refrigerator?
Stored in a tightly sealed container, this marinated bean salad will keep for up to 5 days. The longer it sits in dressing, the softer the beans become, so enjoy it sooner for firmer texture.
What substitutions work well?
The recipe is very adaptable. Try these swaps:
- Oil – use canola or avocado oil instead of olive oil.
- Vinegar – white vinegar provides a milder tang than apple cider vinegar.
- Flavor additions – replace celery seed with fresh parsley, add Dijon mustard or a squeeze of lime.
- Bean variety – add black beans, cannellini, wax beans, or lima beans for variety.
- Extra vegetables – bell pepper, artichoke hearts, or jalapeño add color and zing.
- Make it a meal – stir in cooked chicken, ham, or pasta to turn the salad into a main dish.
Is bean salad healthy?
Yes. This salad is relatively low in calories and saturated fat, and it delivers protein, fiber, and healthy fats. The vegetables add vitamins and bulk to keep you satisfied, making it a nutritious side or light main.
Three Bean Salad
3 bean salad combines beans and veggies with a tangy dressing. Make this recipe today as a side dish for dinner or to share at a potluck.
Prep: 10 mins
Cook: 1 min
Servings: 8 Servings
Ingredients
- 2 cup blanched green beans or thawed frozen green beans
- 1/3 cup apple cider vinegar
- 1 tbsp sugar
- 1/2 cup olive oil
- 1/2 tsp celery seed
- 15 oz can kidney beans, drained
- 15 oz can garbanzo beans, drained
- 1 stalk celery, sliced
- 1/4 large red onion, diced
Instructions
-
Whisk olive oil, vinegar, sugar, and celery seed until blended. Set aside.
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Combine the beans, green beans, celery, and red onion in a large bowl.
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Pour the dressing over the salad and toss to coat. Chill before serving for best flavor.
Nutrition
Calories: 228kcal, Carbohydrates: 19g, Protein: 6g, Fat: 15g
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