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three bean salad being scooped by a wooden spoon

Three Bean Salad

Three Bean Salad is the perfect healthy lunch you can eat all week! Or, bring this to your next picnic in the park for a side dish that goes with anything!
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Course: Side Dish
Cuisine: American
Keyword: beans, three bean salad
Total Time: 10 minutes
Servings: 6 cups
Author: Karen


  • 1 15 oz can cannellini beans
  • 1 15 oz can kidney beans
  • 1 15 oz can garbanzo beans
  • ½ cup chopped red onion
  • 2 celery stalked, chopped
  • ¼ cup chopped fresh parsley
  • 2 teaspoon Italian seasoning blend


  • ¼ cup apple cider vinegar
  • ¼ cup extra virgin olive oil
  • 2 tablespoon granulated sugar
  • 1 teaspoon salt
  • ½ teaspoon black pepper


  • Rinse and drain all three cans of beans and place them in a large bowl.
  • Chop red onion, celery, and parsley and add to bowl with beans. Add Italian seasoning and set aside.
  • In a small bowl, whish together the apple cider vinegar, olive oil, sugar, salt and pepper.
  • Pour dressing over bean mixture and toss to combine until fully incorporated.


Allow bean salad to marinate in the fridge for a few hours for best flavor results.
Salad can be served chilled or at room temperature.
Store leftovers in an airtight container for up to one week.
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