Three Bean Salad

An overhead shot of bean salad with gold salad servers resting in the bowl.

A classic Three Bean Salad recipe made using cannellini beans, kidney beans, chickpeas, celery, red onion and parsley tossed with a simple lemon vinaigrette.

5 from 1 vote

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Course: Dinner, Salads

Cuisine: Salad, western

Diet: Vegetarian

Prep Time: 10

Total Time: 10

Servings: serves

Calories: 255kcal

Author: Lucy - Bake Play Smile

Cost: $5

Equipment

mixing bowl
colander or sieve

Ingredients

For The Salad

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
¼ red onion finely diced, optional
⅓ cup fresh parsley chopped

For The Lemon Vinaigrette

¼ cup (60g) fresh lemon juice
¼ cup (60g) olive oil
1 teaspoon minced garlic or 1 garlic clove, crushed
1 tsp Dijon mustard
1 teaspoon honey or maple syrup
salt and pepper to taste

Instructions

Place the rinsed and drained chickpeas, red kidney beans and cannellini beans into a mixing bowl along with the celery, red onion and parsley.
Mix to combine.
Place the lemon vinaigrette ingredients into a small jar. Shake until well combined.
Pour the lemon vinaigrette over the salad and mix until combined.
Place the salad into a serving dish or bowl.
Serve immediately or store in the fridge for up to 4 days.

Notes

RECIPE NOTES & 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.
Versatile - add black beans or butter beans, or stir through diced capsicum, cucumber or cherry tomatoes for extra colour and crunch.

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