This three bean salad is a light, fresh, and totally satisfying dish that's perfect for pretty much any time you need a quick side or a simple meal. It's loaded with a mix of borlotti, kidney, and black beans, all tossed in a deliciously zesty dressing.
If you love beans, you have to try this three bean salad - it's so good that you'll find yourself eating it straight from the bowl you made it in.
I usually make the salad with a mix of borlotti, red kidney beans and black beans, but you can use pinto beans, green beans or cannellini beans, too. And, of course, it doesn't have to be literally three beans - feel free to add more if you like.
The dressing is what makes the bean salad truly special, with the agave syrup and Dijon mustard being key flavor elements.
Why you'll love this three bean salad
- It's incredibly easy to whip up with simple ingredients you probably already have.
- The mix of creamy beans and fresh veggies makes it both tasty and healthy.
- It's versatile enough for a quick family dinner or a crowd-pleasing side at BBQs and potlucks.
What you'll need
Beans - Canned beans are your friend here; just make sure to drain and rinse them well to get rid of the salt excess.
Veggies - Dice all the veggies small so they blend in nicely with the beans; I prefer to grate the carrot because dicing means hard bits in the salad. If you like a lot of crunch, you can dice the carrot, too.
Extra virgin olive oil - Using a good-quality extra virgin olive oil makes the dressing richer and more flavorful.
Lemon juice - Freshly squeezed lemon is best for a bright flavor!
Garlic - I like to crush the garlic to release more of its aroma into the dressing.
Agave syrup - To add a subtle sweetness to the dressing
Dijon mustard - This adds a bit of tang and also helps emulsify the dressing for a smooth texture.
Pro tip
This three-bean salad tastes better as it sits! Let the salad marinate in the refrigerator for a few hours or even overnight.
How to make three bean salad
In a small bowl, whisk together the extra virgin olive oil, lemon juice, grated garlic cloves, agave syrup, Dijon mustard, salt, and ground black pepper until well combined.
In a large bowl, add the drained and rinsed borlotti beans, red kidney beans, and black beans. Mix in the grated carrot, diced red bell pepper, diced celery ribs, and chopped fresh parsley with the beans.
Pour the dressing over the bean and vegetable mixture. Toss gently to ensure everything is evenly coated.
Cover the salad and refrigerate for at least 30 minutes so the flavors develop better. Give the salad a final toss before serving and enjoy cold or at room temperature.
Substitutions and variations
- If you want your three-bean salad to have a bit of a kick, add a pinch of chili flakes or a diced jalapeño.
- Both fresh cilantro and parsley work well in this salad.
- Add a diced avocado right at the end for extra creaminess.
Helpful tips
- Make sure you use fresh veggies - the fresher the vegetables, the crunchier and more flavorful the salad.
- To avoid excess liquid and sodium, make sure to rinse and drain the canned beans thoroughly.
- When combining the beans and veggies with the dressing, stir gently to avoid mashing the beans.
What to serve with three bean salad
- The salad is perfect with crusty bread, toast, or with your favorite tortilla chips.
- It also works great as a side for plant-based burgers made from beans, lentils, or vegetables.
- Alternatively, make it a full meal by serving the salad with a side of seasoned quinoa, brown rice, or couscous.
Leftovers and storage
- Keep the salad in an airtight container in the refrigerator; it stays fresh for up to four days.
- This salad is best enjoyed cold, but if you prefer it at room temperature, let it sit out for about 15 minutes before serving.
- I don't recommend freezing this salad, as it can affect the texture of the beans and veggies when thawed.
More vegan salad recipes
- Vegan Couscous Salad
- Vegan Tzatziki Pasta Salad
- Summer Berry Salad
- Easy Chickpea Tabbouleh
- Fava Bean Chickpea Salad
If you've tried this three bean salad recipe, please don't forget to rate it and leave a comment below! I'd love to hear what you thought.
Want more recipe inspiration? You can find me on Instagram, Facebook and Pinterest.
Three Bean Salad
Ingredients
For the dressing
- ¼ cup (60 ml) extra virgin olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 2 garlic cloves, grated or crushed
- 1 tablespoon agave syrup
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For the salad
- 1 can (14 oz / 400 g) borlotti beans, drained and rinsed
- 1 can (14 oz / 400 g) red kidney beans, red kidney beans, drained and rinsed
- 1 can (14 oz / 400 g) black beans, drained and rinsed
- 1 medium carrot, grated
- 1 medium red bell pepper, diced
- 2-3 celery ribs, diced
- ¼ cup (15 g) fresh parsley, chopped
Instructions
- In a small bowl, whisk together the extra virgin olive oil, lemon juice, grated garlic cloves, agave syrup, Dijon mustard, salt, and ground black pepper until well combined.¼ cup extra virgin olive oil2 tablespoons lemon juice2 garlic cloves1 tablespoon agave syrup1 teaspoon Dijon mustard½ teaspoon salt¼ teaspoon ground black pepper
- In a large bowl, add the drained and rinsed borlotti beans, red kidney beans, and black beans. Mix in the grated carrot, diced red bell pepper, diced celery ribs, and chopped fresh parsley with the beans.1 can (14 oz / 400 g) borlotti beans1 can (14 oz / 400 g) red kidney beans1 can (14 oz / 400 g) black beans1 medium carrot1 medium red bell pepper2-3 celery ribs¼ cup fresh parsley
- Pour the dressing over the bean and vegetable mixture. Toss gently to ensure everything is evenly coated.
- Cover the salad and refrigerate for at least 30 minutes so the flavors develop better. Give the salad a final toss before serving and enjoy cold or at room temperature.
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