Dinner

Three Bean Salad Recipe

ByMariam Harutyunyan February 22, 2026February 22, 2026

Introduction

Three Bean Salad is a vibrant and tangy dish that’s perfect as a side or a light meal. Combining three types of beans with a bright, vinegar-based dressing, it’s flavorful, nutritious, and easy to prepare in advance.

A close-up view of a bean salad in a white bowl set on a white marbled texture. The salad has two main layers: the bottom layer consists of bright green beans, cut into short pieces with smooth texture, and the next layer is a mix of two types of kidney beans – red and cream-colored – evenly spread throughout. Small bits of finely chopped red onion and fresh green herbs are sprinkled on top, adding texture and color contrast to the dish. The beans have a shiny, slightly wet look, indicating they are dressed in a light vinaigrette. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/3 cup red wine vinegar
2 teaspoons granulated sugar

Kosher salt
Freshly ground black pepper

1/3 cup extra-virgin olive oil
1 small red onion, finely chopped (about 1/2 cup)

1 (15-ounce) can cannellini beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 (14.5-ounce) can cut green beans, drained and rinsed, or 1½ cups chopped blanched green beans

1 cup loosely packed fresh parsley leaves, finely chopped

Instructions

Step 1: In a large bowl, whisk together the red wine vinegar, sugar, 1 teaspoon kosher salt, and ⅛ teaspoon freshly ground black pepper until the sugar dissolves, about 30 seconds. Gradually whisk in the olive oil until the dressing is well combined. Stir in the finely chopped red onion and let the mixture sit for 5 minutes to mellow the onion’s sharpness.
Step 2: Fold in the cannellini beans, kidney beans, green beans, and chopped parsley. Gently toss everything together to coat the beans evenly with the dressing.

Step 3: Serve the salad immediately, or cover and refrigerate to marinate for at least 1 hour or up to overnight for deeper flavor. Stir gently before serving.

Tips & Variations

For added crunch, sprinkle in some chopped celery or bell peppers.
Use fresh green beans for a crisper texture, blanching them briefly before adding.

Adjust the vinegar and sugar balance to taste for a sweeter or tangier dressing.
Add a dash of Dijon mustard to the dressing for extra depth and creaminess.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors develop as it sits, making it even better the next day. Before serving, gently toss the salad again. It’s best served chilled or at room temperature and does not require reheating.