Three Bean Salad

Name: Three Bean Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 400 g chickpeas (rinsed and drained); 400 g red kidney beans (rinsed and drained); 400 g cannellini beans (rinsed and drained); 4 celery stalks (diced); 1/4 red onion (finely diced, optional); 1/3 cup fresh parsley (chopped); 1/4 cup (60g) fresh lemon juice; 1/4 cup (60g) olive oil; 1 tsp minced garlic (or 1 garlic clove, crushed); 1 tsp Dijon mustard; 1 tsp honey (or maple syrup); salt and pepper (to taste)

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When it comes to quick and healthy sides, nothing beats a Three Bean Salad. It’s fresh, crunchy, protein-packed and comes together in just 10 minutes — the ultimate salad for BBQs, meal prep or a fuss-free family dinner.

If you love wholesome and flavour-packed salads like my Crispy Rice Salad or my Roast Vegetable and Couscous Salad, this recipe is going be another for your favourites list.

Gold salad servers placed in a bowl of three bean salad.

This classic salad combines chickpeas, kidney beans and cannellini beans with crunchy celery, fresh parsley, and a simple lemon vinaigrette. It’s the kind of recipe that’s perfect for feeding a crowd, storing in the fridge for lunches, or taking along to a BBQ when you need something that ticks the boxes of healthy, filling and delicious.

Beans are also budget-friendly, full of fibre and protein, and keep you fuller for longer — which makes this salad a brilliant side dish that doubles as a light lunch. For other easy and nutritious salad options, try my Beetroot Salad with Feta or my Cypriot Grain Salad.

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Why You're Going To Love This Recipe
Salad Ingredients
Variations
How To Make Three Bean Salad
Recipe Tips
Three Bean Salad FAQs
More Healthy Salad Recipes
Three Bean Salad

Why You're Going To Love This Recipe

⏱ 10 minutes prep – no cooking, no fuss... so many yummy flavors.
🥗 Nutritious & filling – beans = protein + fibre powerhouse.
🌱 Vegetarian & gluten-free friendly (see variations below).
🧺 Perfect for BBQs, summer picnics & gatherings – easy to scale up.
🥡 Meal prep hero – lasts up to 4 days in the fridge.

Salad Ingredients

This colourful salad is so quick and easy to assemble using the convenience of canned beans and pulses.

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

The ingredients for a salad made with canned beans, celery, red onion and parsley with a lemon dressing.

Chickpeas (garbanzo beans), kidney beans & cannellini beans – canned beans keep this recipe quick and easy. Make sure you rinse and drain them well to remove the brine and excess salt.
Celery – adds crunch and freshness.
Red onion – optional, but it gives a lovely bite.
Parsley – fresh parsley brightens up the flavour.
Lemon vinaigrette – a simple mix of lemon juice, olive oil, garlic, Dijon mustard and honey/maple syrup. Balances tangy, savoury and sweet beautifully.

Variations

Gluten-Free – this recipe is naturally gluten-free; just check your mustard is certified GF.
Four Bean Salad – add black beans or butter beans to make it extra hearty.
Extra veggies – stir through diced capsicum/red bell pepper, fresh green beans, cucumber, peas, corn or cherry tomatoes for colour and crunch.
Make it a meal – top with crumbled feta, grilled chicken, or even tuna for extra protein.
Different herbs - substitute the parsley for fresh herbs such as basil, dill or cilantro/coriander.

How To Make Three Bean Salad

Whether you're vegetarian or simply like to incorporate some meat-free meals in your diet, this three-bean salad makes a healthy side dish or lunchbox salad.

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Rinse and drain the chickpeas - place in a colander and rinse well under cold water. Drain and place in a large bowl.

Rinse and drain the beans - repeat with the red kidney beans and cannellini beans, add these to the chickpeas.

Chopped celery, parsley and finely chopped red onion added to beans and chickpeas in mixing bowl.

Prep the veggies – finely dice the celery and red onion, then chop the parsley.

Combine in a bowl – mix the beans, celery, onion and parsley in a large bowl.

Make the dressing – whisk together the lemon juice, extra virgin olive oil, garlic, Dijon mustard and honey in a small bowl (or shake them in a jar until combined).

A jar of vinaigrette held above salad ingredients.

Toss it all together – pour the dressing over the bean mixture and gently stir until everything is evenly coated.

Recipe Tips

Always rinse and drain canned beans to remove the brine (it can be salty and give a “tinny” flavour).
This salad tastes best at room temperature, so if it’s been in the fridge, let it sit out for 15 minutes, then give it a quick stir before serving.
Make it ahead – the flavours get even better after a few hours in the fridge.
Use a jar to shake up your dressing – faster and less mess.
Store leftovers in an airtight container in the fridge for up to 4 days.
This recipe is not suitable for freezing (the beans will go mushy).
Double the recipe if you’re feeding a crowd — it scales really well.

A sprig of parsley garnishing a white bowl of three bean salad.

Three Bean Salad FAQs

Can I make this ahead of time?

Definitely! In fact, it tastes even better the next day as the flavours develop. Chill in the refrigerator until needed, then take it out 15 minutes before serving to come to room temperature. Just before serving, give it a quick stir.

Can I swap the beans?

Absolutely. Black beans, butter beans, navy beans or even lentils all work well.

Can I use dried beans instead of canned?

Yes you can, just soak and cook them first. Canned beans make it much faster, but dried beans work perfectly if you prefer from scratch.

What can I serve it with?

It’s a great BBQ side with grilled meats, or serve with crusty bread for a light vegetarian lunch.

More Healthy Salad Recipes

If you’re looking for more fresh, flavour-packed sides to add to your table, here are some of my most popular healthy salad recipes that everyone will love.