Easy Three Bean Salad

Name: Easy Three Bean Salad (10-Minute)
Prep time: 10 min
Total time: 10 min
Yield: 6 servings
Cuisine: Gluten-Free
Ingredients: 2-3 Tbsp olive oil; 1/3 cup red wine vinegar; 1/4 tsp dried oregano; 3/4-1 tsp sea salt; 1/4 tsp black pepper ((optional)); 1 tsp maple syrup; 1 (15 oz.) can cannellini beans, drained and rinsed; 1 (15 oz.) can kidney beans, drained and rinsed; 1 (15 oz.) can chickpeas, drained and rinsed; 4 stalks celery, diced ((4 stalks yield ~1 cup or 120 g)); 1/2 medium red onion, diced ((1/2 medium onion yields ~3/4 cup or 72g)); 1/2 cup chopped fresh parsley ((optional))

Three bean salad is a fiber-packed side dish combining canned cannellini beans, kidney beans, and chickpeas with a tangy red wine vinegar dressing. It's ready in 10 minutes and requires just one bowl, making it ideal for summer gatherings or quick weeknight meals.

🌍Gluten-Free 🌍Grain-Free 🌍Italian-Inspired 🌍Vegan 🏷️3 bean salad Bean salad

🏷️

🏷️Garbanzo bean salad

🏷️Italian three bean salad

🏷️Three bean salad

Total

10 min

Servings

6

Difficulty

Medium

Est. Cost

$23–$38

Recipe Source

View original recipe

From Minimalist Baker · by Minimalist Baker

Ingredients

2-3 Tbsp olive oil
1/3 cup red wine vinegar
1/4 tsp dried oregano
3/4-1 tsp sea salt
1/4 tsp black pepper ((optional))optional
1 tsp maple syrup
1 (15 oz.) can cannellini beans, drained and rinsed
1 (15 oz.) can kidney beans, drained and rinsed
1 (15 oz.) can chickpeas, drained and rinsed
4 stalks celery, diced ((4 stalks yield ~1 cup or 120 g))
1/2 medium red onion, diced ((1/2 medium onion yields ~3/4 cup or 72g))
1/2 cup chopped fresh parsley ((optional))optional

12 Ingredients

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Instructions

1
To a large mixing bowl, add olive oil, red wine vinegar, oregano, sea salt, black pepper (optional), and maple syrup. Whisk to combine.
2
Next, add drained and rinsed cannellini beans, kidney beans, chickpeas, diced celery, diced red onion, and chopped parsley (optional). Stir well to combine. Taste and adjust as needed, adding more olive oil for richness, vinegar for punch, salt for overall flavor, or maple syrup for sweetness. Serve at room temperature or let marinate in the refrigerator for 30 minutes before serving.
3
Store leftovers in an airtight container refrigerated for up to 3-5 days. Not freezer friendly.

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Tips & Notes

Pro tips

Drain and rinse canned beans thoroughly under cold water to reduce sodium and prevent excess liquid from diluting the dressing.
Dice celery into uniform, bite-sized pieces so it stays crisp and distributes evenly throughout the salad.
Let the finished salad rest at room temperature for 10–15 minutes before serving so flavors meld, then chill if preferred.
Taste and adjust salt and vinegar to your preference; the dressing should be tangy but balanced.