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+ servings

Easy Three Bean Salad

This Easy Three Bean Salad is a delicious and simple vegan side dish that doubles as a topping or makes a great afternoon snack. Filling and colorful, it's perfect for any occasion.
Course Salad
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Calories 243kcal


  • 15 oz. canned kidney beans
  • 15 oz. canned black beans
  • 15 oz. canned cannellini beans
  • 1 medium celery rib
  • 1 small onion
  • 1 small bunch of parsley

For the dressing

  • 3 tbsp. olive oil
  • 1 tbsp. apple cider vinegar
  • ½ tsp. salt
  • ½ tsp. cumin powder
  • 2 garlic cloves, minced
  • a pinch of cayenne optional


  • Prepare the vegetables. Dice the onions, celery, and parsley. Set them aside. Rinse the cooked and cooled beans and set them aside as well.
  • Make the dressing. Add the apple cider vinegar, olive oil, minced garlic, cumin, salt, and cayenne pepper to a small mason jar. Shake well to fully incorporate the ingredients.
  • Assemble the Three Bean Salad. Place the beans into a large bowl and add the chopped celery, onions, and parsley. Now drizzle the dressing on top and toss well until everything is coated. Serve.



Add-ins and Substitutes

  • Substitute different beans. You can also make this salad with cooked green beans or chickpeas. For a lower carb or keto option, you can make it with black soybeans or lima beans.
  • Add more vegetables. Make this Easy Three Bean Salad with more vegetables, such as carrots, tomatoes, bell peppers, olives, corn, and cucumbers.
  • Substitute another dressing. Besides this homemade dressing, you can also use others, including the balsamic dressing in this Tomato Avocado Salad or whatever your favorite is.
  • Add more herbs. Add fresh herbs such as rosemary, mint, cilantro, or basil for even more flavor.

How to Store

Store any leftover Easy Three Bean Salad in an airtight container in the refrigerator. It will last for 3-5 days, but keep in mind that the longer the beans and vegetables sit in the dressing, the softer they will become. So try to eat this salad soon after making it for the best flavor and texture.


Calories: 243kcal | Carbohydrates: 33g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 436mg | Potassium: 627mg | Fiber: 10g | Sugar: 1g | Vitamin A: 36IU | Vitamin C: 4mg | Calcium: 81mg | Iron: 4mg