Classic Three Bean Salad Recipe – Easy Make-Ahead Side Dish for Backyard BBQs and Potlucks
This Three Bean Salad is one of those classic make-ahead recipes that’s always a good addition to the table. Made with a mix of beans, crisp onion, fresh herbs, and a sweet and tangy homemade dressing, it’s easy to prepare and tastes even better after it has time to chill. It’s perfect for BBQs, potlucks, picnics, summer cookouts, or as a simple side dish to keep in the fridge for easy lunches and dinners.
Looking for another easy make-ahead side? Try this refreshing Greek Pasta Salad.
How to Make 3 Bean Salad
Here are the ingredients you need to make this protein-packed Three Bean Salad recipe, plus step by step instructions for how to make it.
Ingredients
- 15.5 oz can kidney beans, rinsed and drained
- 15.5 oz can cannellini beans, rinsed and drained
- 15 oz can black beans, rinsed and drained
- 1 stalk of celery, diced
- ½ medium yellow onion, diced
- ¼ cup parsley, chopped
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp minced garlic
- ½ tsp cumin powder
- ¼ tsp salt
Step by Step Instructions
1. Open and drain all of the beans, then rinse them well under cold running water.
2. Dice the onion and bell pepper, then chop the parsley.
3. Add the drained beans, chopped vegetables, and parsley to a large mixing bowl.
4. In a small bowl or measuring cup, whisk together the olive oil, apple cider vinegar, and seasonings until the dressing is well combined.
5. Pour the dressing over the bean mixture and toss gently until everything is evenly coated. Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to blend.
6. Give the salad a quick stir before serving.
Note
This recipe makes enough to serve about 8-12 people, depending on portion size, making it a great choice for potlucks, BBQs, and family gatherings.
Three Bean Salad is one of those recipes that’s easy to make and always comes in handy. It’s filling, full of flavor, and pairs well with everything from burgers and grilled chicken to sandwiches and picnic favorites. Make a batch ahead of time, and you’ll have a simple side dish ready whenever you need it.
Three Bean Salad
Ingredients
- 15.5 oz can kidney beans, rinsed and drained
- 15.5 oz can cannellini beans, rinsed and drained
- 15 oz can black beans, rinsed and drained
- 1 stalk of celery, diced
- ½ medium yellow onion, diced
- ¼ cup parsley, chopped
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp minced garlic
- ½ tsp cumin powder
- ¼ tsp salt
Instructions
- Open and drain all of the beans, then rinse them well under cold running water.
- Dice the onion and bell pepper, then chop the parsley.
- Add the drained beans, chopped vegetables, and parsley to a large mixing bowl.
- In a small bowl or measuring cup, whisk together the olive oil, apple cider vinegar, and seasonings until the dressing is well combined.
- Pour the dressing over the bean mixture and toss gently until everything is evenly coated.
- Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to blend.
- Give the salad a quick stir before serving.
