This is one healthy three bean salad recipe that you don’t want to pass up! Perfect for summer picnics and potlucks, this classic vegan salad has been revamped with chickpeas, kidney beans, black beans, and fresh apples to add a flair of sweetness.
How do you make a three bean salad from scratch?
Short answer: you make it in a flash! Because this is possibly the easiest bean salad recipe you can make.
As we know, beans are packed with nutrition. But they also offer up a lot of culinary versatility. They can be used in dishes from soups to dips, burgers, casseroles, dressings, salads, and more (even desserts like chickpea brownies).
In the fall and winter they make their way into soups (like these 5 favorites), casseroles (like this Thai-Inspired Chickpea Almond Curry, this easy apple lentil dal, and these saucy chickpeas!).
In warmer months, beans become the base for veggie burgers and many salads like this sweet potato salad with black beans and this classic chickpea salad.
So many ways to #useyourbean. 😉
What makes this three bean salad so unique?
When (1) we don’t have much time (2) it’s too hot to cook, or (3) we are wiped and want a quick fix… that’s when a good bean salad comes into play.
Like this easy 3 bean salad! This recipe is from my 4th cookbook Let Them Eat Vegan, and it’s one I turn to over and again. Why?
- it has simple ingredients that we almost always have on hand
- the seasonings are simple but satisfying: I love its tangy marinade!
- the flavors are fresh, crisp, and tangy: my recipe has a slight departure in ingredients from the traditional version, making it healthier and tastier (imho)!
- it tastes EVEN better after it’s had hours or even a day to marinate
- it’s easy – I think I mentioned that, right? 😬
Three Bean Salad Recipe Q&A
Yes, in fact, it tastes even better when made several hours, or even a day ahead. One thing to note, however: to preserve the color of the fresh apple, make the salad ahead of time omitting the apple. Then, just stir in the chopped apple before serving.
It can. There are quite a few versions of three-bean salad. Some use canned wax beans and/or canned green beans. Others use cooked beans like garbanzos, kidney beans, cannellini beans, and black beans. If you want to swap in some other beans, feel free to do so keeping the overall measures the same.
A personal preference. I find raw onions too sharp. However, you can soften their flavor by soaking sliced raw onions in ice-cold water for about a half-hour. I prefer the ease of green onions, plus I love the color.
About 3-5 days is best.
Absolutely, you can substitute chopped cucumber, chopped red cabbage, sliced radish, or another crunchy vegetable that you love. As for the apple, trust me, it works (as does the ground cloves, don’t skip it)! However, in the summer, a great substitute for the apple might be a firmer peach or nectarine.
So many serving options! Think about serving straight-up alongside grilled corn and steamed potatoes. Or, try topping on a bed of greens with an extra drizzle of dressing. Or, imagine it like a chunky salsa to serve with guacamole and tortilla chips! How about a buddha bowl, serving alongside a cooked grain, some steamed greens, and drizzled with a smoky tahini sauce. That should get you started!
All you need now: cutting board, knife, bowl, and a spoon. Get going with this easy recipe and let me know how you liked it! Enjoy… x Dreena
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Easy Three Bean Salad Recipe
Ingredients
- 4 cups combination of chickpeas rinse and drain first if using canned, kidney beans, and black beans
- ¾ cup green or red bell pepper or combination of both, chopped
- ¼ cup celery finely chopped
- ½ cup green onions mostly green portion, not as much white, sliced
- 3 ½ tbsp apple cider vinegar
- 1 tbsp pure maple syrup
- 1 – 1 1/2 tsp Dijon mustard use 1 1/2 tsp for extra ‘kick’
- ½ + 1/8 tsp sea salt
- Freshly ground black pepper to taste
- 1 cup apple cored first, peeling optional, chopped , and tossed in ½ tsp lemon juice
- couple pinches ground cloves
Instructions
- In a large bowl, combine all the ingredients (no need to mix the vinaigrette separately), tossing well to fully mix. Season to taste with extra salt and pepper if desired.
Notes
This post was original published May 2012, and has been updated for June 2021. Photos by Angela MacNeil.
Loraine Hayes says
This is soooo good!! I used green beans, chickpeas, and black beans. Thank you!
Dreena says
So happy you loved it, thanks Loraine for the great review and note
Gail says
I would add finely diced sweet onion (Walla Walla) for the onion.
Dreena says
That would be a wonderful addition, Gail!
Denice says
I’ve made this many times now. I add lots of extra celery and apple because I have it. The sald is absolutely delicious!!!
Thanks so much!
Dreena says
So happy you’re enjoying it, thanks Denice!
Janice says
Do you have the nutritional info? Also, I wanted to pin this but couldn’t on mobile. Bummer. Looks good though.
Sonya says
This salad looks good. Love the fact that theres no oil to destroy the “healthy” meal.
Andrea Tersigni says
Made a huge bowl of this 3 bean salad. Oh my!!! Delicious!!! I divided the bowl big bowl into two. One bowl was the recipe exactly as written. The second bowl omitted the apple and added fresh corn kernels and fresh chopped cilantro. Thank you ~~ what a fantastic and flavorful salad.
Dreena says
Wonderful to hear, thanks Andrea! The ingredient swaps sound terrific too!
Margaret Pengelly says
Just looking for recipes that work for Eat for Life. My usual bean salad uses green beans, yellow beans and kidney beans but with oil and sugar so I’m going to use this dressing and my usual beans which will be fewer carbs. Tried your black bean/mango dip last night and loved it. So glad I found you :).
Dreena says
That’s lovely to read, thanks Margaret! Hope you find many more recipes to enjoy. 🙂
Mary says
Hi Dreena what is the specific recipe for
For the 3 Bean Salad?
Dreena says
Hi Mary, it’s in the post – you don’t see it?
Lynn says
I can’t have maple syrup; any suggestions to substitute that? I can’t wait to try this; the apple addition is brilliant! Thanks very much!
Dreena says
You can omit it, or use another sweetener that’s suitable for you. Enjoy!
Anna says
I have your book and made this before. So delicious and colorful, and even better the next day.
Laurie says
I needed a last minute recipe for our church picnic tomorrow. Very easy and I had all the ingredients on hand. I used red, green and yellow peppers… Love all the colors!
Kallie Henley says
We are going to the zoo this weekend and I want to pack something easy but different the sandwiches… I think I found it! Thank you, Kallie
Julie says
Could you suggest a substitute bean for the black beans? As much as I love black beans, I can’t eat them. I suffer with severe pains for a couple of days after eating them.
Dreena says
For sure, Julie. You can sub any other bean you like! More kidney beans, or white beans (cannellini or navy), or pinto, adzuki – any of these would work just fine, it’s a flexible recipe. 🙂
april says
This recipe looks great! Though I think I would omit the apples and cloves (cringe) and add in some couscous or quinoa.
Mary Ann Gray says
Could you tell me what kind of wooden bowl you used here? I would like to find a set like it. I love your recipes!
Dreena says
Thanks Mary Ann! 🙂 Well, the bowl was a gift from a friend… but I have a hunch that she picked it up at “Winners” – a Canadian store. Are you familiar with it?
Mary Ann Gray says
No, I live in Florida. I have seen a bowl like yours before and admired it, but did not know how to get one.
Eileen Salyards says
You might try amazon for “wooden bowl” and/or just google for it and see what comes up. Good luck!
Nancy says
Check out Holland Bowl Mills online. Great company and excellent bowls!
veganamericanprincess says
Can’t wait to try this bean salad!!! Looks delicious and sounds perfect for summer!! http://veganamericanprincess.com
Karen says
Think I’m going to make this today for our trip to NH this weekend. I’ve made a similar version in the past and my daughter LOVES it!
Received LTEV last week and have several pages marked for new dinners over the next few weeks!
Hannah says
It’s such an unassuming little salad, but I was surprised by how much I loved it! I never add fruits or particularly sweet ingredients to savory dishes, but this made me understand how well it can work when utilized properly.
Tiffany says
Hi Dreena,
I made your Mushroom Pecan burgers today. They were delicious!!! I also made your cinnamon sweet tortilla strips, a perfect sweet treat!! Thank you for the recipes 🙂
Tiffany says
By the way, I was able to make 9 medium sized mushroom pecan burgers. Do you know if they freeze well? Thank you 🙂
Dreena says
Lovely that you made both recipes Tiffany! Yes, the pecan burgers can be frozen. I shape them first, then add parchment paper between the layers. They might be a little more moist when pan-frying after thawing, but just try not to disturb them too much – flip once or twice rather than over and over and over! Hope that helps!!
Gena says
I adore all manner of legumes! Big, small, any color or variety. And I adore this easy, inspired salad. As always, thank you!
Dreena says
Thank you Gena, and thanks for tweeting to share too. 🙂 xo
Johanna says
I LOVE Bean Salads. I’m making it on Friday!! Thanks for tip to make it a day in advance.
Dreena says
Me too, love just about anything bean-y! Enjoy Johanna!
Melissa George says
I just made this – it’s yummy! It’s so light, cool and refreshing. It’s perfect for summer picnics and cook outs. Thanks for such a great recipe!
Dreena says
Wonderful to hear Melissa… and my pleasure! Thanks for sharing.
Dreena says
Wonderful, glad to know it arrived. Enjoy it, and thanks. 🙂
Joyness Sparkles says
This looks amazing! Thank you so much!
Our “Let Them Eat Vegan” cookbook arrived and I look forward to sitting down and doing some meal planning with it. 🙂