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5.0 from 9 votes

Easy Three Bean Salad Recipe

This three bean salad recipe is a fresh twist on the classic! It's quick, healthy, and delicious. Ready in about 20 minutes!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4
Course: Salad
Cuisine: American

Ingredients

  • 12 ounces fresh green beans
  • 1 (19 fluid ounce) can red kidney beans drained and rinsed
  • 1 (19 fluid ounce) can romano beans, chickpeas, or canellini beans drained and rinsed
  • 1 tablespoon fresh parsley chopped
  • 1 tablespoon fresh basil sliced thin (optional but tasty)
  • salt & pepper to taste
Dressing:
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon honey
  • 1 tablespoon white or cider vinegar
  • 1 tablespoon olive oil
  • 1 clove garlic minced

Instructions

    Cup of Yum
  1. Cook your green beans until tender-crisp. I bought one of those packs you can easily microwave, so I did that, but feel free to buy the beans loose and steam/boil/microwave them as you usually would.
  2. Once the beans are cooked, rinse them with cold water and let them drain thoroughly. Add them to a medium salad bowl.
  3. Meanwhile, add the dressing ingredients to a small bowl and whisk together (or add to a jar and shake).
  4. Add the canned beans to the bowl, along with the dressing and herbs. Toss. I recommend chilling it for at least an hour before serving, but you can serve it right away. Salad will keep in the fridge for a few days. 

Notes

  • Serves 4-6 depending on how much people eat.
  • Feel free to use any kind of beans you like!
  • Adjust ingredient quantities as needed (e.g. more oil or vinegar).
  • I used 19-ounce cans of beans, but if you can't find those, the smaller cans would work fine.