- Garbanzo Beans – A can of garbanzo beans, also known as chickpeas.
- Black Beans – A can of black beans.
- Kidney Beans – A can of red kidney beans; you could also use white kidney beans, also known as cannellini beans, if you prefer.
- Tomatoes – To impart a Mediterranean touch.
- Cucumber – For added veggies and texture.
- Red Onion – For color and crunch.
- Bell Pepper – The recipe specifies a yellow bell pepper, but you can use red or orange as well.
- Fresh Parsley – To introduce freshness and greens. You can also add other fresh herbs like basil, chives, or dill.
- Dressing – A blend of olive oil, red wine vinegar, garlic, Dijon mustard, honey, salt, and pepper.
And even though the recipe doesn’t call for it, a sprinkle of crumbled feta cheese on top pairs beautifully.
Dietary Adaptations
To Make it Gluten-Free: No adaptations are necessary; this recipe is naturally gluten-free.
To Make it Dairy-Free: No adaptations are necessary; this salad is dairy-free.
How to Prepare Three Bean Salad
- Drain the beans. Place chickpeas, black beans, and kidney beans in a colander to remove excess liquid, then rinse them thoroughly.
- Chop the vegetables. While the beans are draining, chop tomatoes, cucumber, red onion, and bell pepper into bite-sized pieces.</li >
- Whisk the dressing. In a small bowl or jar, combine olive oil, red wine vinegar, honey, minced garlic, Dijon mustard, salt, and pepper. Whisk or shake until well blended.
- Mix your salad. Add beans and vegetables to a large mixing bowl, top with dressing and chopped parsley, and toss until well combined.
- Season to taste. Taste the salad and adjust the salt and pepper seasoning to your liking.
- Serve and enjoy!
For detailed instructions, refer to the recipe card below.
The Ultimate Three Bean Salad Dressing
While a classic three bean salad typically features a mixture of vinegar, oil, and sugar, I believe this salad deserves a bit more flavor. The best dressing for three bean salad is a homemade blend of olive oil, red wine vinegar, honey, minced garlic, Dijon mustard, salt, and black pepper.
