4.8 from 12 votes
Easy Three Bean Salad Recipe
This easy, fresh 3 bean salad is full of protein and bold refreshing flavors. Three beans such as kidney beans, black beans, and cannellini beans are tossed together with fresh onion, celery, and red wine vinegar to create the best flavors without the refined sugar.
Prep Time
10 mins
Total Time
10 mins
Servings: 4 servings
Calories: 490 kcal
Course:
Side Dish , Main Course , Salad , Appetizer , Dinner
Cuisine:
American , Vegan
Ingredients
Bean Salad Dressing
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice fresh
- 1 teaspoon honey
- 1 teaspoon garlic minced
- ½ teaspoon Italian seasoning dried
- ½ teaspoon salt Kosher
- ½ teaspoon ground black pepper Kosher
For the bean Salad
- 15 ounces cannellini beans one can, rinse and drain
- 15 ounces black beans one can, rinse and drain
- 15 ounces Kidney Beans one can rinse and drain
- ¾ cup celery chopped
- ½ red onion medium; chopped
- ⅓ cup fresh cilantro chopped
Instructions
- In a small bowl, combine all of the salad dressing ingredients with a fork (¼ cup olive oil, 2 tablespoons red wine vinegar, 1 tablespoon lemon juice, 1 teaspoon honey, 1 teaspoon garlic, ½ teaspoon Italian seasoning, ½ teaspoon salt, and ½ teaspoon ground black pepper). Whisk until well mixed.
- Next, in a large bowl, combine all of the beans (15 ounces cannellini beans, 15 ounces black beans, 15 ounces kidney beans) along with the ¾ cup celery, ½ red onion, and ⅓ cup fresh cilantro.
- Pour the dressing over the beans and toss them well until coated.
- Transfer the salad to a bowl and serve.
Cup of Yum
Notes
- If not eating right away, place the 3 bean salad in the refrigerator until ready to serve.
- Refrigerate any leftovers in the refrigerator in an airtight container for up to 5 days.
- Add chopped cucumber to the bean salad in addition to fresh tomatoes and feta cheese.
- Adjust the salt and pepper to your liking.
- For vegan bean salad, use maple syrup instead of honey.
Nutrition Information
Serving
1serving
Calories
490kcal
(25%)
Carbohydrates
70g
(23%)
Protein
25g
(50%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Sodium
540mg
(23%)
Potassium
899mg
(26%)
Fiber
23g
(92%)
Sugar
3g
(6%)
Vitamin A
188IU
(4%)
Vitamin C
5mg
(6%)
Calcium
141mg
(14%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 490
% Daily Value*
| Serving | 1serving | |
| Calories | 490kcal | 25% |
| Carbohydrates | 70g | 23% |
| Protein | 25g | 50% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 540mg | 23% |
| Potassium | 899mg | 19% |
| Fiber | 23g | 92% |
| Sugar | 3g | 6% |
| Vitamin A | 188IU | 4% |
| Vitamin C | 5mg | 6% |
| Calcium | 141mg | 14% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.