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!

CAN YOU FREEZE 3 BEAN SALAD?

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.

MORE HEALTHY BEAN RECIPES:

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3 BEAN SALAD RECIPE:

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

Ingredients

  • 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)

Instructions

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

Notes

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

Nutrition

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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12 Comments

  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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