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.
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.