Ready in mere minutes and delicious any time of the year, this sturdy, Classic Three Bean Salad in tangy vinaigrette is the perfect make-ahead recipe for parties, potlucks, backyard barbecues or any social gatherings.

Ready in mere minutes and delicious any time of the year, this sturdy, Classic Three Bean Salad in tangy vinaigrette is the perfect make-ahead recipe for parties, potlucks, backyard barbecues or any social gatherings.

Seriously, this salad could not be easier, or quicker to make: 5 minutes and a great big bowl are pretty much all you’re going to need. Yet, it’s an undeniable classic that most people seem to genuinely appreciate at parties… Even though beans legumes don’t normally tend to be anyone’s favorites, when you put them on the table as part of this delicious salad, they seem to magically turn into some kind of crazy attractive yummy stuff that everyone wants to get their hands on! 

Maybe it’s because of the beautiful vibrant color of the green beans, the deep, almost jewel-like red of the kidney beans or the delicious aromas of the tangy dressing that brings everything together? 

No matter what it is, this salad always is a winning option! Next time you’re invited to a party, you should put it on your list. Hey, not only does it only take minutes to make, but it also can and should be made ahead of time, stays good for days and tends to disappear so fast, so you won’t be stuck bringing back all kinds of leftovers. 

Unless maybe, you wanted to bring back some? In which case, I totally suggest making a double batch! It’ll only take a minute more… totally worth it! 

Combine all the ingredients in a large mixing bowl

Did I say how quick and easy this salad was to make? I wasn’t lying, it really is! Simply drain and rinse your kidney beans and chickpeas well and place them in a large mixing bowl along with the green beans, red onion and parsley.

About those green beans, you could use canned or fresh if you preferred, but seriously, I think that frozen beans are the best option. They taste just as good as fresh, and are just as convenient as canned… You don’t even need to cook them or anything; simply rinse them under cold running water until they are completely thawed and then let them drain really well.

Pour the vinaigrette right in...

Then, in a small container or glass measuring cup, combine all the ingredients for the vinaigrette and whisk vigorously until they are well combined and slightly emulsified. Pour that dressing right over the beans and toss to coat. 

Give all the ingredients a gentle toss until well combined

All that’s left to do now is place your salad in the refrigerator for a couple of hours, or even better yet overnight, to allow those flavors to meld and fully develop. I mean, technically, you could eat your salad right away, but it will taste a million times better after it’s had a chance to sit for a bit. So if time permits, by all means, let it do that!  

Should you generate leftovers — lucky you! — this salad will keep well for up to 4-5 days in the refrigerator.

Ready in mere minutes and delicious any time of the year, this sturdy, Classic Three Bean Salad in tangy vinaigrette is the perfect make-ahead recipe for parties, potlucks, backyard barbecues or any social gatherings.

Ready in mere minutes and delicious any time of the year, this sturdy, Classic Three Bean Salad in tangy vinaigrette is the perfect make-ahead recipe for parties, potlucks, backyard barbecues or any social gatherings.
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4.67 from 3 votes

Classic Three Bean Salad

Prep Time: 5 minutes
Total Time: 5 minutes
Ready in mere minutes and delicious any time of the year, this sturdy, Classic Three Bean Salad in tangy vinaigrette is the perfect make-ahead recipe for parties, potlucks, backyard barbecues or any social gatherings.
Servings: 6

Ingredients

  • 1 - 15 oz can kidney beans, drained and rinsed
  • 1 - 15 oz can chickpeas, drained and rinsed
  • 2 cups frozen cut green beans, thawed
  • 1/2 medium red onion , very thinly sliced
  • 1/4 cup chopped parsley

For the vinaigrette

Instructions

  • Place the kidney beans, chickpeas, green beans, red onion and parsley in a large mixing bowl.
  • In a small container or glass measuring cup, combine the ingredients for the vinaigrette and whisk vigorously until well combined and slightly emulsified.
  • Pour the dressing over the beans and toss to coat. Place your salad in the refrigerator for a couple of hours, or better yet overnight, to allow flavors to meld and fully develop before serving.
  • This salad will keep well for up to 4-5 days in the refrigerator.

Notes

*There's no need to cook the beans first; to thaw them rapidly, just rinse them under cold running water until completely thawed and then drain well.

Nutrition

Calories: 277kcal, Carbohydrates: 42g, Protein: 13g, Fat: 7g, Saturated Fat: 1g, Sodium: 233mg, Potassium: 604mg, Fiber: 12g, Sugar: 7g, Vitamin A: 483IU, Vitamin C: 12mg, Calcium: 77mg, Iron: 5mg
Course: Salad, Side Dish
Cuisine: American
Author: Sonia! The Healthy Foodie

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