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

This salad is best served at room temperature. If storing in the fridge, allow the salad to come to room temperature and mix well again before serving.
Versatile - you can mix up your beans! You can just use a three bean or four bean mix if you like, or experiment with other types of beans such as black beans, navy beans or pinto beans. You can also add some chopped red or green capsicum too!
Storing - this salad will keep well in an airtight container in the fridge for up to 4 days. This recipe is not suitable for freezing.

Nutrition