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This easy and healthy three bean salad is an updated version of the old fashioned traditional side dish! Fresh green beans, red kidney beans, romano beans (or use chickpeas), and a sweet and tangy vinaigrette make this one delicious salad.

Easy Three Bean Salad Recipe

This three bean salad recipe is a fresh twist on the classic! It's quick, healthy, and delicious. Ready in about 20 minutes!

Course Salad
Cuisine American
Keyword three bean salad
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Natasha Bull


  • 12 ounces fresh green beans
  • 1 (19 fluid ounce) can red kidney beans drained and rinsed
  • 1 (19 fluid ounce) can romano beans, chickpeas, or canellini beans drained and rinsed
  • 1 tablespoon fresh parsley chopped
  • 1 tablespoon fresh basil sliced thin (optional but tasty)
  • Salt & pepper to taste


  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon honey
  • 1 tablespoon white or cider vinegar
  • 1 tablespoon olive oil
  • 1 clove garlic minced


  1. Cook your green beans until tender-crisp. I bought one of those packs you can easily microwave, so I did that, but feel free to buy the beans loose and steam/boil/microwave them as you usually would.

  2. Once the beans are cooked, rinse them with cold water and let them drain thoroughly. Add them to a medium salad bowl.

  3. Meanwhile, add the dressing ingredients to a small bowl and whisk together (or add to a jar and shake).

  4. Add the canned beans to the bowl, along with the dressing and herbs. Toss. I recommend chilling it for at least an hour before serving, but you can serve it right away. Salad will keep in the fridge for a few days. 

Recipe Notes

  • Serves 4-6 depending on how much people eat.
  • Feel free to use any kind of beans you like!
  • Adjust ingredient quantities as needed (e.g. more oil or vinegar).
  • I used 19-ounce cans of beans, but if you can't find those, the smaller cans would work fine.