3 Bean Salad Recipe

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This 3 bean salad is fast and easy to throw together (under 10 minutes!) and gives you a great side dish for summer barbecues!

Beans, beans, the magical fruit, the more you eat, the more you…

Okay, we won’t go there….

Clean Eating 3 Bean Salad

But seriously, this salad was awesome! I love balsamic vinegar, so this was right up my alley. I adjusted the spices as I went along until I got them just right.

With all the summer festivities coming up soon, I thought that putting together a quick dish you can “dump, mix and take along” would be perfect. I mean, just because it’s summer doesn’t mean our schedules slow down any. Am I right?

So yes, this recipe uses canned beans. However, if you choose to use home cooked beans instead, the measurement is about 1 1/3 cups per type of bean. So feel free to get creative here!

This makes a great side dish to any barbecued meats. And if you’re vegetarian, enjoy this with some brown rice on the side and some veggies!


Sure can! Packed properly, this dish will last about 3-4 months in the freezer. If you don’t plan to freeze, this will last about 4-5 days in the fridge.


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Clean Eating 3 Bean Salad

3 Bean Salad

If you don't have aged balsamic handy, put double the amount of vinegar on a small pot and boil it down by half. This will "age" the vinegar a bit for a more robust flavor.
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Course: Beans, Salad, Side Dish
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8 servings
Calories: 174kcal
Author: The Gracious Pantry


  • 15 oz. can chickpeas (rinsed and drained)
  • 15 oz. can pinto beans (rinsed and drained)
  • 15 oz. can kidney beans (rinsed and drained)
  • 2 tbsp. olive oil
  • 3 tbsp. aged balsamic vinegar (see notes above)
  • 1 tsp. onion powder
  • 2 tsp. garlic powder
  • 2 tsp. Italian seasoning (see link above to make your own)


  • In a large mixing bowl, combine all ingredients and mix well until the beans are well coated with dressing. 


Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.


Serving: 0.5cup | Calories: 174kcal | Carbohydrates: 25g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Sodium: 429mg | Potassium: 383mg | Fiber: 8g | Sugar: 2g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 2mg
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  1. Amy Barlow says:

    Tiffany, did you drain and/or rinse the beans before you put them all together? Thank you!

    1. The Gracious Pantry says:

      Amy – Sorry! Yes I did. I’ll add that to the recipe. 🙂

  2. Michelle G says:

    Yep, added “rinsed and rained” — that’ll work for me! 😉

    1. The Gracious Pantry says:

      Michelle – Hahaha!!! Well doesn’t everyone rinse their beans in the rain? LOL

  3. where you use the onion powder and the garlic powder, can that be replaced by chopped red onion/shallots and chopped/crushed garlic. I would rather use fresh products first. Even the Italian Herbs could be replaced by a mix of herbs from the garden.
    Just wondering what you think

    1. The Gracious Pantry says:

      Lys – Absolutely!!!

  4. Is there something I can use in place of balsamic vinegar?

    1. The Gracious Pantry says:

      Diane – You could try a different vinegar? Or is it vinegar in general you are avoiding?

  5. I don’t have balsamic vinegar in the house. I do have apple cider vinegar. Maybe add a bit of sugar to it for a sweet/sour taste?

    1. The Gracious Pantry says:

      Diane – That could work, but I would back off slightly on the amount and add to taste. Yes, a little maple syrup would be yummy or even some coconut sugar. Enjoy!

  6. Erena DiGonis says:

    This looks like a great side dish to take to any get together, even though fall is almost here – it’s not just for summer. Easy to assemble and take with you. Thanks!

    1. The Gracious Pantry says:

      Erena – Absolutely! 🙂

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