Three Bean Salad Recipe Recipe
This classic Three Bean Salad recipe is full of tangy flavor, fiber and lots of plant protein! An easy make-ahead side dish for picnics, potlucks, and BBQs. Vegan and Gluten-Free.
How to Make the Best Three Bean Salad Recipe
This classic Three Bean Salad is the ultimate make-ahead side dish for any gathering. Packed with protein, fiber, and tangy flavor, it’s a perfect complement to grilled meats, BBQ ribs, or as a standalone vegetarian option. The combination of three different beans—cannellini, kidney, and garbanzo—creates a hearty salad that’s both satisfying and surprisingly light.
What makes this salad special is its bright, vinegar-based dressing infused with whole grain mustard and a hint of maple syrup. The flavors deepen and meld together beautifully as it sits in the refrigerator, making it an ideal dish to prepare a day or two ahead. Fresh vegetables like red onion, celery, and green beans add crunch and texture, while fresh oregano and parsley provide herbaceous freshness.
Whether you’re heading to a summer picnic, family barbecue, or potluck dinner, this Three Bean Salad is guaranteed to be a crowd-pleaser. It’s naturally vegan and gluten-free, serves a crowd, and actually tastes better the longer it sits. Make a big batch and watch it disappear!
Three Bean Salad Recipe
This classic Three Bean Salad recipe is full of tangy flavor, fiber and lots of plant protein! An easy make-ahead side dish for picnics, potlucks, and BBQs. Vegan and Gluten-Free.
Ingredients
Dressing
Beans & Vegetables
Herbs
Instructions
Make the Dressing
- In a large bowl, whisk together the red wine vinegar, olive oil, maple syrup, whole grain mustard, salt, pepper, and cayenne.
- Taste the dressing and adjust the seasonings—add more olive oil if it's too tangy, or more maple syrup if you prefer it sweeter.
Assemble the Salad
- Add the drained beans, blanched green beans, red onion, celery, oregano, and parsley to the bowl with the dressing.
- Stir gently to combine, making sure all the ingredients are evenly coated with the dressing.
Chill & Serve
- Store in the refrigerator, stirring a few times during the first couple of hours to distribute the dressing and ensure all the beans get marinated evenly.
- Adjust seasoning with salt, pepper, or maple syrup as needed before serving.
Notes
- For best flavor, blanch the fresh green beans until tender-crisp, then plunge them into ice water to stop the cooking process.
- This salad tastes even better the next day as the flavors continue to meld. It keeps well in the refrigerator for up to 5 days.
- For a stronger ginger flavor, add an extra teaspoon of maple syrup or a splash of apple cider vinegar.
- This recipe is naturally vegan and gluten-free, making it perfect for potlucks with diverse dietary needs.
