Three-bean salad is one of those classic dishes that feels just right for potlucks, picnics, or easy make-ahead meals. It’s fresh, tangy, and comes together in just minutes. If you love this recipe, you’ll also want to try my Mediterranean Chickpea Salad, it’s another flavor-packed option that’s just as simple to throw together.
What is Three Bean Salad?
Three bean salad is a cold side dish made with chickpeas, kidney beans, and pinto beans tossed in a sweet and tangy vinaigrette. It’s versatile, protein-rich, and perfect for serving at gatherings since it tastes even better after chilling in the refrigerator.
Can I Use Different Beans?
Absolutely. While this recipe calls for chickpeas, kidney beans, and pinto beans, you can swap in other varieties like black beans, cannellini beans, or green beans. The key is mixing beans with different colors and textures to make the salad visually appealing and satisfying.
Serving Suggestions
This salad works as a side dish for oven-roasted chicken, 2-ingredient pulled pork sandwiches, or honey barbeque meatloaf. It’s also hearty enough to enjoy on its own for a quick vegetarian lunch. Garnish with extra parsley or even crumble in a little feta cheese for an added twist.
Can You Make This Salad Ahead of Time?
Yes, this recipe is a great make-ahead option. It’s best to prepare it at least 4 hours before serving, but you can also make it the night before for maximum flavor. The beans hold up well in the dressing, so you don’t need to worry about sogginess.
How Long Does Three Bean Salad Last in the Fridge?
This salad keeps well for 3–5 days in an airtight container. In fact, it often tastes best the next day once the flavors have had time to blend. Just be sure to give it a gentle stir before serving.
Three Bean Salad
Ingredients
- 1 can (15.5 ounces) garbanzo beans (chickpeas), drained and rinsed
- 1 can (15.5 ounces) kidney beans, drained and rinsed
- 1 can (15.5 ounces) pinto beans, drained and rinsed
- ½ medium red onion thinly sliced
- ⅓ cup apple cider vinegar
- ¼ cup granulated sugar
- 3 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- fresh parsley, finely chopped, for garnish
Instructions
- In a large mixing bowl, combine garbanzo beans, kidney beans, pinto beans, and onion. Toss gently to mix everything evenly.
- In a small bowl, whisk together apple cider vinegar, sugar, oil, salt, and pepper until the sugar is mostly dissolved.
- Pour the dressing over the bean mixture and toss gently until everything is well coated.
- Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.
- Before serving, give the salad a final toss and sprinkle with parsley for garnish.
- Serve chilled or at room temperature.
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