3 Bean Salad Recipe
This post may contain affiliate links. If you make a purchase through links on this site, I may earn a commission.
Read my Privacy Policy.
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….
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 Bean Recipes

3 Bean Salad Recipe Card

3 Bean Salad
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.
Tiffany, did you drain and/or rinse the beans before you put them all together? Thank you!
Amy – Sorry! Yes I did. I’ll add that to the recipe. 🙂
Yep, added “rinsed and rained” — that’ll work for me! 😉
Michelle – Hahaha!!! Well doesn’t everyone rinse their beans in the rain? LOL
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
Lys – Absolutely!!!
Is there something I can use in place of balsamic vinegar?
Diane – You could try a different vinegar? Or is it vinegar in general you are avoiding?
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?
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!
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!
Erena – Absolutely! 🙂