Easy Three Bean Salad | Elizabeth Rider

This Easy Three Bean Salad is perfect if you’re looking for a quick, refreshing side dish that’s both nourishing and full of flavor.

Unlike traditional bean salads that are loaded with mayo or sugar, this version is dressed in a light red wine vinaigrette with a touch of honey and Dijon. Crisp-tender green beans and protein-rich cannellini and kidney beans soak up the bright dressing while fresh basil and parsley for a fresh herbed finish. It’s the perfect make-ahead dish for barbecues, potlucks, or even a healthy lunch prep.

Best part is that it comes together in just 20 minutes and tastes even better after it rests for a bit.

What You’ll Love About Three Bean Salad

• Quick & Easy: Ready in 20 minutes with minimal prep, which makes it great for weeknight meals.
• Plant-Based Protein: Beans offer fiber and protein to keep you satisfied.
• Light, Fresh Dressing: A quick homemade dressing made without mayo or processed ingredients.
• Make-Ahead Friendly: Tastes even better after it sits in the fridge.
• Naturally Gluten-Free & Dairy-Free: A great choice for most dietary needs, especially gluten-free and dairy-free.

What You’ll Need To Make This Easy Three Bean Salad

For the Salad:

• Fresh green beans: Just blanched until crisp-tender for texture and color. Great for using up fresh green beans from your summer garden.
• Cannellini beans & red kidney beans: For protein, fiber, and contrast. Light or dark kidney beans work based on your preference.
• Fresh basil: Adds vibrant flavor and a summery finish. Feel free to add additional summer herbs like fresh parsley or chives.
• Green onion: Offers a subtle bite and freshness. If you don’t have green onions, chopped white onion is a great substitute.

For the Dressing:

• Red wine vinegar: For a bright, tangy base. Feel free to use sherry vinegar is you have that on hand as well.
• Dijon mustard: Helps emulsify the dressing and adds depth to the dish.
• Honey: Balances the acidity of the vinegar with a touch of sweetness.
• Extra virgin olive oil: A heart-healthy fat that makes everything come together.
• Kosher salt & black pepper: Essential for bringing out all the flavors.

(See the printable recipe card below for full measurements.)

How To Make This Easy Three Bean Salad

1. Blanch the green beans: Bring a pot of salted water to a boil. While it heats, prepare a large bowl of ice water. Cook the green beans for 2–3 minutes until just tender but still vibrant. Immediately transfer to the ice water to stop the cooking. Drain well.
2. Make the vinaigrette: In a large bowl, whisk together red wine vinegar, Dijon mustard, and honey until smooth. Slowly whisk in olive oil until fully combined.
3. Assemble the salad: Add the blanched green beans, cannellini beans, kidney beans, fresh basil, and green onion to the dressing. Sprinkle generously with kosher salt and freshly ground pepper.
4. Toss & serve: Gently toss everything together until well coated. Serve immediately or refrigerate for 1–2 hours to let the flavors meld. The dressing for this easy three bean salad is even better once it has rested a while.

Tips & Variations

• Make it ahead: This salad holds up well in the fridge for up to 3 days. This makes it perfect for assembling ahead of time for potlucks and your summer weekend barbecues.
• Switch the beans: If you are not a fan of the beans, try using garbanzo beans or black beans for a twist.
• Add crunch: Toss in some diced celery or cucumber for a little texture.
• Add cheese: A sprinkle of feta or shaved parmesan is a delicious addition.
• Change up the herbs: Try fresh dill or chives instead of basil for a different flavor profile.
• Storage: Store in an airtight container in the refrigerator for up to 3 days. The beans will continue to soak up the dressing, making it even more flavorful. Stir gently before serving, and if needed, add a drizzle of olive oil to refresh.

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