3-Bean Salad, an American Classic

3-bean salad recipe is an American classic. Simple, sturdy, and naturally plant-based, it’s perfect for potlucks and picnics. The three beans often used are green beans, white beans, and some sort of pink or red bean. I think dark red kidney beans give this recipe the most eye appeal!

You can vary the types of beans, if you’d like, with black beans, pinto beans, or chickpeas — but the green beans are a must-have—they’re a characteristic ingredient!

Optional additions to 3 bean salad

• Adding a couple of cups of cooked pasta to this popular three-bean combo makes it even heartier. gives it a contemporary twist. Almost any type of small pasta will work — shells, twists, orecchiette, elbows, gemelli, etc.
• For more color, you can also add 1/2 medium red bell pepper, finely diced, and/or 3/4 cup lightly cooked corn kernels.

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Yield: 6

Classic Three Bean Salad

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3-bean salad recipe is an American classic. Simple, sturdy, and naturally plant-based, it’s perfect for potlucks and picnics.

Prep Time 20 minutes

Total Time 20 minutes

Ingredients

Dressing

• 1/4 cup red wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon Dijon-style mustard
• 1 tablespoon agave or maple syrup
• 1 teaspoon Italian seasoning

The salad

• 2 cups fresh green beans, trimmed and cut into 1-inch lengths, or thawed frozen cut green beans
• 15-ounce can red, pink, or kidney beans, drained and rinsed
• 15-ounce can cannellini (white beans), drained and rinsed
• 2 large celery stalks, diced
• 1/4 cup chopped fresh parsley
• 1/4 cup finely chopped red onion or 2 thinly sliced scallions
• Salt and freshly ground pepper to taste

Instructions

1. Combine the dressing ingredients in a small bowl, and whisk together. Set aside.
2. Meanwhile, steam the green beans in a medium saucepan with a small amount of water until bright green and tender-crisp. Drain and rinse under cool water.
3. Combine the green beans with the other two beans, celery, parsley, and onion in a serving bowl and toss well. 
4. Drizzle in the dressing, season with salt and pepper, and toss again. Taste to see if you’d like to add more vinegar, of any of the dressing ingredients. 
5. Cover and refrigerate for at least an hour to allow the salad to marinate. Taste once again to adjust flavorings before serving.

Notes

Optional additions: 

• Adding a couple of cups of cooked pasta to this popular three-bean combo makes it even heartier. gives it a contemporary twist. Almost any type of small pasta will work — shells, twists, orecchiette, elbows, gemelli, etc.
• For more color, you can also add 1/2 medium red bell pepper, finely diced, and/or 3/4 cup lightly cooked corn kernels. 

Here are more easy and tasty plant-based salads & sides.