Classic Three Bean Salad

I don’t know about you, but when I meet an easy recipe that actually gets better if you let it sit in the fridge overnight, I’m all about it. It makes meal prep 100% more appealing and life so much easier. That’s what you’re getting with this three bean salad. I took canned (yes, canned…so convenient) kidney beans and chickpeas, quickly blanched green beans, and red onion, and tossed them together with a wonderfully well-rounded apple cider vinaigrette.

As the salad sits for an hour or so (or overnight), every bean and every little sliver of red onion soaks up the dressing. The red onion gets a sort of quick pickle, and the beans soften just a smidge and take on all that tangy, subtly sweet goodness of the dressing. And that’s it! Super simple and it’s got that old-school potluck charm, but in a good way.

My Take On a Classic Three Bean Salad Recipe

Let’s bring three bean salad back! This is such a classic. Here’s why I’m making this version for every potluck from now until Christmas:

• The dressing on this salad is the driving flavour force, and it’s perfectly balanced. The apple cider sets the tone with a strong hit of acidity, but that’s rounded out by the sweetness of the maple syrup and the savoury bite of the Dijon. Because the beans get at least an hour to absorb the dressing, those flavours really permeate the whole dish.
• I love the three very different textures of the beans all hanging out together. You’ve got the creamy kidney beans, the slightly firmer chickpeas, and the subtle crunch of the green beans. It’s somewhere between a light summer salad and a more filling, satisfying side.
• This salad is made for meal prep. As it sits in the fridge, the flavours actually get better over time. The dressing seeps into each and every bean and sort of quick-pickles the red onion, mellowing its sharpness. It’s awesome as a make-ahead potluck dish or just a meal prep staple to enjoy throughout the week. 

Notes on Ingredients

Grab those canned beans and get ready to make this super easy make-ahead salad. Here’s what you’ll need (see the recipe card for measurements):

For the salad

• Canned kidney beans – You could use dried, cooked kidney beans if you prefer, but canned beans are just so convenient. Be sure to drain and rinse them well.
• Canned chickpeas – Or cannellini beans, if you prefer. Drained and rinsed. Again, feel free to make yours from scratch.
• Cut green beans – Fresh or frozen. Fresh green beans have a slightly firmer texture, but frozen green beans are very convenient and work just fine if you’re careful not to overcook them.
• Red onion – Or shallots. Thinly sliced. And I mean really thinly sliced. You don’t want big ol’ hunks of onion disrupting the subtle flavours of this salad.
• Fresh parsley – Finely chopped. You could add other herbs too. In the fall, I’ll sometimes go with some fresh thyme leaves.

For the dressing

• Apple cider vinegar – Champagne vinegar or red wine vinegar would also work. So would lemon juice (freshly squeezed).
• Maple syrup – Just a little bit. The sweetness goes well with this otherwise savoury dressing.
• Extra virgin olive oil – Choose one you enjoy on its own. I prefer young extra virgin olive oils for their subtle peppery notes.
• Dijon mustard – Choose a ground mustard (as opposed to whole grain). It helps round out the dressing and helps the olive oil and vinegar combine more smoothly.
• Garlic clove – Finely grated or minced. The garlic adds some nice depth to the dressing.
• Seasonings – Just a little fine sea salt and freshly ground black pepper.

How to Make Three Bean Salad

This salad is quite simple to make and will only take about 20 minutes of active time. Here’s how it’s done. Please see the recipe card for more detailed instructions.

Prepare the beans

• Drain and rinse the canned beans. Drain the kidney beans and chickpeas in a colander, then rinse with cold water and drain again.
• Trim the green beans. If using fresh green beans*, trim the ends and cut the beans into 1½-inch (3.8cm) pieces.
• Blanch. Blanch the green beans in boiling water for 3 to 4 minutes. Drain and plunge in an ice bath for a couple of minutes, then drain again.

*For frozen green beans: Bring a pot of water to a boil, reduce to a simmer, add the frozen green beans, and cook for 2-3 minutes (less if the beans are very thin).

Assemble and chill

• Make the dressing. Whisk together the apple cider vinegar, maple syrup, olive oil, Dijon, garlic, and seasonings.
• Dress the salad. Toss the dressing into the bean mixture.
• Chill. Cover the bowl and refrigerate the salad for at least 1 hour, tossing halfway through if possible.
• Serve. Give the salad a final toss, taste, and adjust seasonings if needed, and serve cold.

Variation Ideas

• Lemon-herb. Swap the apple cider vinegar for freshly squeezed lemon juice and go a little heavier on the herbs, adding some fresh chopped dill and basil. I’d ease up a smidge on the maple syrup for this one.
• Italian-style. Use cannellini beans as your second canned bean and swap the apple cider vinegar for red wine vinegar. Instead of parsley, add chopped fresh basil and oregano and a pinch of red pepper flakes. You could even mix in some chopped sun-dried tomatoes for a Tuscan-inspired spin.
• Add a little cheese. I will sometimes toss some Vegan Feta into this salad to make it a little heartier. Vegan mozzarella balls would also work well.

What to Serve With Three Bean Salad

This easy three bean salad is a fabulous potluck bring-along because it goes well with almost everything. Serve it as a side dish with your favourite Grilled Veggie Burgers or these Vegan Pulled Mushroom Sandwiches. I love it alongside a deli-style sandwich or wrap like my Vegan BLT or this Veggie Wrap.

So far as sides go, serve it up with a classic Potato Salad or pasta salad. This Macaroni Salad always goes over well. Like coleslaw? Try my KFC Coleslaw Recipe.

Make-Ahead and Storage

This hearty salad was basically made to be, well, made ahead. Because the flavours really only get better with time (up to 3 days), you can (and perhaps, should) plan on making it a couple of days in advance. Here’s how to store it properly:

• Refrigerator: Seal your fully assembled and dressed three bean salad in an airtight container and store it in the fridge for up to 4 days. The green beans start to lose their crunch after 2-3 days, but the flavours will still be there. Toss before serving.
• Freezer: While you can freeze this salad, I don’t recommend it. The green beans won’t thaw particularly well (they get soggy/droopy). That said, you can seal three bean salad in a freezer-safe airtight container and store it in the freezer for up to 2 months. Thaw it in the fridge and drain any liquid before serving. You might want to toss it with a little fresh dressing, too, to wake it back up.

More Easy Salad Recipes

Keep your salad game fresh with these vegan recipes (let me know which is your favourite):

• Greek Cucumber Salad
• Caesar Pasta Salad
• Chickpea Panzanella Salad
• Beet “Feta” Salad
• Farro Salad

Enjoy friends! If you make this three bean salad recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below and give the recipe a rating! Thanks so much!