Name: Three Bean Summer Salad
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 1 can (15 oz) kidney beans, drained and rinsed; 1 can (15 oz) chickpeas, drained and rinsed; 1 can (15 oz) green beans, drained (or use fresh blanched); 1/2 red bell pepper, finely diced; 1/2 yellow bell pepper, finely diced; 1/4 small red onion, finely chopped; 2 tablespoons fresh parsley, chopped; 2 tablespoons extra virgin olive oil; 1 1/2 tablespoons apple cider vinegar; 1 tablespoon lemon juice; 1 teaspoon Dijon mustard; 1 teaspoon honey or maple syrup (optional); Salt and freshly ground black pepper, to taste

Three Bean Summer Salad a vibrant, refreshing three bean salad tossed in tangy, herby vinaigrette—perfect for potlucks, barbecues, or a light lunch. This salad is bursting with colors and flavors, making it not only visually appealing but also a healthy and satisfying dish.

Ingredients

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) chickpeas, drained and rinsed

1/2 red bell pepper, finely diced

1 can (15 oz) green beans, drained (or use fresh blanched)

1/2 yellow bell pepper, finely diced

1/4 small red onion, finely chopped

2 tablespoons fresh parsley, chopped

1 1/2 tablespoons apple cider vinegar

1 tablespoon lemon juice

2 tablespoons extra virgin olive oil

1 teaspoon Dijon mustard

1 teaspoon honey or maple syrup (optional)

Salt and freshly ground black pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large mixing bowl, combine the kidney beans, chickpeas, and green beans.

Add the diced red and yellow bell peppers, red onion, and chopped parsley.

In a separate small bowl, whisk together olive oil, apple cider vinegar, lemon juice, Dijon mustard, honey (if using), salt, and pepper.

Pour the dressing over the bean mixture. Toss gently to coat all components well.

Taste and adjust seasoning with additional salt, pepper, or vinegar as needed.

Cover and refrigerate for at least 30 minutes to allow flavors to meld.

Serve chilled or at room temperature, garnished with extra parsley if desired.

Servings and Timing

Servings: 4 servings

Prep Time: 15 minutes

Cooking Time: 0 minutes

Total Time: 15 minutes

Approximate Calories: 180 kcal per serving

Variations

Add more veggies: Feel free to add other vegetables like cucumber, cherry tomatoes, or even shredded carrots for extra crunch and flavor.

Swap the beans: I can easily swap out kidney beans for black beans or pinto beans, depending on what I have on hand.

For extra protein: Adding some diced tofu or tempeh will boost the protein content and make this salad even more filling.

Add some heat: If I like a bit of spice, I can throw in some diced jalapeños or chili flakes into the dressing for a zesty kick.

Storage/Reheating

This Three Bean Summer Salad stores really well in the fridge. I usually store leftovers in an airtight container, and it keeps for about 3-4 days. The flavors continue to develop as it sits, making it even tastier the next day. I prefer it chilled or at room temperature, but if I want to eat it warm, a quick toss in a skillet will do the trick without affecting the flavor too much.

FAQs

Can I use fresh green beans instead of canned?

Yes, I can use fresh green beans, and I highly recommend blanching them for 2-3 minutes before adding them to the salad for a nice, crisp texture.

Can I make this salad in advance?

Definitely! In fact, I find that making it a day ahead allows the flavors to meld even better. Just cover and refrigerate, and it’s ready when I am.

Is this salad suitable for meal prep?

Absolutely! I often prepare it at the start of the week and enjoy it as a quick, healthy lunch or side throughout the week. The beans hold up well, and the dressing keeps everything fresh.

What other herbs can I use in this salad?

I love fresh parsley, but basil, cilantro, or dill would also work really well in this recipe. Feel free to experiment with different herbs to suit your taste.

Can I add cheese to this salad?

If I’m not keeping it vegan, I can definitely add some crumbled feta or goat cheese to this salad for a creamy, salty twist.

Conclusion

This Three Bean Summer Salad is a simple yet flavorful dish that is perfect for warm weather, potlucks, or even as a light lunch or dinner. With its vibrant colors, satisfying crunch, and tangy dressing, it’s sure to become a staple in my summer recipe rotation. Plus, it’s customizable, healthy, and quick to whip up—making it a winner every time!

Recipe:

Three Bean Summer Salad

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Author: Sophia
Total Time: 15 minutes
Yield: 4 servings
Diet: Vegan

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Description

A vibrant, refreshing three bean salad tossed in tangy, herby vinaigrette—perfect for potlucks, barbecues, or a light lunch. This salad is bursting with colors and flavors, making it not only visually appealing but also a healthy and satisfying dish.