Three Bean Salad

Three Bean Salad

Three bean salad is a popular dish that is made with a combination of three different types of beans, such as navy beans, kidney beans, and wax beans. The beans are typically cooked or blanched and then combined with a dressing made with vinegar, oil, and a variety of seasonings. The salad is often served cold or at room temperature and is a popular choice for picnics, barbecues, and other casual gatherings.

Beans are a healthy food that can be a valuable addition to your diet for a number of reasons:

  1. Beans are a good source of protein, which is important for building and repairing tissues in the body. They are also a good source of fiber, which can help to keep you feeling full and satisfied.
  2. Beans are rich in a variety of nutrients, including vitamins and minerals such as iron, folate, and potassium. They also contain antioxidants and other plant compounds that may have a range of health benefits.
  3. Beans are low in fat and calories, making them a good choice for those looking to maintain a healthy weight.

Three bean salad is popular because it is a tasty and convenient way to incorporate beans into your diet. It is also easy to prepare and can be made in advance, making it a convenient choice for busy schedules. Overall, three bean salad is a healthy and flavorful dish that is a great way to add more beans to your diet.


Course Rice, Potatoes, and Beans
Prep Time 15 minutes
Servings 8
Author N. J. Sorensen, RDN


  • 15 ounces garbanzo beans canned — rinsed and drained
  • 15 ounces kidney beans canned — rinsed and drained
  • 15 ounces cannellini beans canned — rinsed and drained
  • 2 each celery stalks — finely diced
  • ½ cup red onion — finely diced
  • 1 cup parsley — finely chopped
  • cup apple cider vinegar
  • cup granulated sugar
  • ¼ cup olive oil
  • 1 ½ teaspoons salt
  • ¼ teaspoon black pepper


  • In a large bowl add the beans, celery, onion, parsley and combine. In a separate bowl, whisk together the vinegar, sugar, oil, salt and pepper. Add the dressing to the bean mixture and toss to coat. Refrigerate the salad for one hour before serving.