When it comes to creating a refreshing salad, three beans are better than one! Three bean salads offer a trifecta of textures, flavors, and nutrients that can’t be beat. From classic combinations to bold twists, we’ve rounded up 18 mouth-watering three bean salad recipes that are sure to satisfy your cravings.
In this article, we’ll take you on a culinary journey around the world, featuring an array of international flavors and ingredients. Whether you’re in the mood for something tangy and zesty or smoky and savory, we’ve got a three bean salad recipe to match your taste buds’ desires.
Classic Three Bean Salad with Tangy Vinaigrette
A timeless favorite, this three-bean salad is a perfect blend of textures and flavors, elevated by a tangy vinaigrette. Perfect for picnics, potlucks, or as a quick and easy side dish.
Ingredients:
– 1 cup dried navy beans, soaked overnight and drained
– 1 cup dried kidney beans, soaked overnight and drained
– 1 cup canned black beans, rinsed and drained
– 1/2 cup chopped red bell pepper
– 1/2 cup chopped yellow onion
– 1/4 cup olive oil
– 2 tablespoons apple cider vinegar
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, combine soaked navy beans and kidney beans. Add enough water to cover and bring to a boil. Reduce heat and simmer for 45 minutes or until tender.
2. Drain and rinse the cooked beans.
3. In a large bowl, combine black beans, red bell pepper, yellow onion, and chopped parsley (if using).
4. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper to make the vinaigrette.
5. Pour the vinaigrette over the bean mixture and toss to combine.
6. Serve at room temperature or chilled.
Cooking Time: 45 minutes (for beans)
Spicy Southwest Three Bean Salad with Lime Dressing
This vibrant salad combines the flavors of the Southwest with a kick of heat and a squeeze of freshness, perfect for a quick lunch or dinner. With three types of beans, crunchy vegetables, and a zesty lime dressing, this recipe is a flavorful twist on traditional bean salads.
Ingredients:
– 1 cup cooked black beans
– 1 cup cooked kidney beans
– 1 cup cooked pinto beans
– 1 red bell pepper, diced
– 1 small onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, combine black beans, kidney beans, pinto beans, red bell pepper, onion, and jalapeño.
2. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper to make the dressing.
3. Pour the dressing over the bean mixture and toss to coat.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Garnish with cilantro leaves, if desired. Serve chilled or at room temperature.
Cooking Time: 10 minutes (not including chilling time)
Mediterranean Three Bean Salad with Feta and Olives
Add a burst of Mediterranean flavor to your meal with this simple and delicious three-bean salad, featuring crumbly feta cheese and briny olives.
Ingredients:
– 1 cup cooked cannellini beans
– 1 cup cooked kidney beans
– 1 cup cooked black beans
– 1/2 cup chopped red onion
– 1/4 cup chopped fresh parsley
– 1/4 cup crumbled feta cheese
– 1/4 cup pitted and sliced green olives
– 2 tbsp olive oil
– 1 tsp lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the cannellini beans, kidney beans, black beans, red onion, and parsley.
2. In a small bowl, whisk together the olive oil and lemon juice.
3. Pour the dressing over the bean mixture and toss to coat.
4. Top with crumbled feta cheese and sliced olives.
5. Season with salt and pepper to taste.
6. Serve at room temperature or chilled.
Cooking Time: 10 minutes
Asian-Inspired Three Bean Salad with Sesame Ginger Dressing
This refreshing salad combines the flavors of Asia with the comfort of a classic bean salad, perfect for a quick and easy lunch or dinner. The sesame ginger dressing adds a creamy and aromatic twist to this hearty dish.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 can kidney beans, drained and rinsed
– 1 can cannellini beans, drained and rinsed
– 1/4 cup chopped scallions
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon sesame oil
– 1 tablespoon grated fresh ginger
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the black beans, kidney beans, and cannellini beans.
2. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and grated ginger.
3. Pour the dressing over the bean mixture and toss to coat.
4. Stir in chopped scallions and season with salt and pepper to taste.
5. Serve chilled or at room temperature.
Cooking Time: 10 minutes
Avocado and Corn Three Bean Salad
This refreshing salad combines the creamy texture of avocado with the sweetness of corn, beans, and a hint of citrus flavor. Perfect for a light and satisfying side dish or main course.
Ingredients:
– 1 ripe avocado, diced
– 1 cup cooked black beans
– 1 cup cooked kidney beans
– 1 cup cooked pinto beans
– 1 cup frozen corn kernels, thawed
– 2 tablespoons freshly squeezed lime juice
– 1 teaspoon olive oil
– Salt and pepper to taste
– Optional: chopped cilantro or scallions for garnish
Instructions:
1. In a large bowl, combine black beans, kidney beans, pinto beans, and corn kernels.
2. Add diced avocado and toss gently to combine.
3. Squeeze lime juice over the salad and drizzle with olive oil.
4. Season with salt and pepper to taste.
5. Garnish with chopped cilantro or scallions if desired.
Cooking Time: 10-15 minutes ( prep time: 5 minutes, cooking time: 0 minutes)
Balsamic Glazed Three Bean Salad with Red Onion
This sweet and savory salad combines the flavors of three types of beans, red onion, and a tangy balsamic glaze. Perfect for a quick weeknight dinner or as a side dish for your next gathering.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 can kidney beans, drained and rinsed
– 1 can cannellini beans, drained and rinsed
– 1/2 red onion, thinly sliced
– 2 tablespoons olive oil
– 2 tablespoons balsamic vinegar
– 1 teaspoon honey
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine black beans, kidney beans, and cannellini beans.
3. In a small saucepan, heat olive oil over medium heat. Add sliced red onion and cook until caramelized, about 5 minutes.
4. Remove from heat and stir in balsamic vinegar and honey.
5. Pour the glaze over the bean mixture and toss to combine.
6. Season with salt and pepper to taste.
7. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Herbed Three Bean Salad with Lemon Dijon Dressing
Elevate your salad game with this flavorful and refreshing recipe that combines the sweetness of beans, tanginess of lemon, and pungency of herbs. Perfect for a quick lunch or dinner, this three-bean salad is a delightful twist on a classic.
Ingredients:
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 can (15 oz) cannellini beans, drained and rinsed
– 1 can (15 oz) black beans, drained and rinsed
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 2 tablespoons lemon juice
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine kidney beans, cannellini beans, black beans, parsley, and garlic.
2. In a small bowl, whisk together olive oil, lemon juice, and Dijon mustard.
3. Pour the dressing over the bean mixture; toss to coat.
4. Season with salt and pepper to taste.
5. Serve immediately, or refrigerate for up to 24 hours.
Cooking Time: 10 minutes
Roasted Garlic Three Bean Salad with Cherry Tomatoes
Elevate your salad game with this flavorful and nutritious recipe! Roasting garlic brings out its sweetest notes, which perfectly complement the sweetness of cherry tomatoes and the earthiness of beans.
Ingredients:
– 3 cloves of garlic
– 1 can black beans, drained and rinsed
– 1 can kidney beans, drained and rinsed
– 1 can cannellini beans, drained and rinsed
– 2 cups cherry tomatoes, halved
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Wrap the garlic cloves in foil and roast for 30 minutes.
3. In a large bowl, combine black beans, kidney beans, cannellini beans, and roasted garlic.
4. Add cherry tomatoes, olive oil, apple cider vinegar, salt, and pepper to the bowl.
5. Toss gently to combine.
6. Garnish with chopped parsley, if desired.
7. Serve at room temperature.
Cooking Time: 30 minutes (roasting time) + preparation time
Smoky Chipotle Three Bean Salad
A flavorful and spicy twist on traditional bean salads, this recipe combines the smokiness of chipotle peppers with the sweetness of canned beans for a delicious and easy side dish.
Ingredients:
– 1 cup black beans, drained and rinsed
– 1 cup kidney beans, drained and rinsed
– 1 cup pinto beans, drained and rinsed
– 2 tablespoons olive oil
– 1 tablespoon lime juice
– 1 chipotle pepper in adobo sauce, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Chopped fresh cilantro for garnish (optional)
Instructions:
1. In a medium bowl, whisk together olive oil, lime juice, chipotle pepper, and cumin.
2. Add the black beans, kidney beans, and pinto beans to the bowl; toss to combine.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Just before serving, garnish with chopped cilantro if desired.
Cooking Time: 10-15 minutes (mostly hands-off)
Greek-Style Three Bean Salad with Cucumber and Mint
Experience the freshness of Greece in every bite with this light and zesty salad, perfect for a quick lunch or dinner.
Ingredients:
• 1 can (15 oz) garbanzo beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups chopped cucumber
• 1/4 cup chopped fresh mint
• 2 tbsp extra-virgin olive oil
• 2 tbsp red wine vinegar
• Salt and pepper to taste
• Crumbly feta cheese (optional)
Instructions:
1. In a large bowl, combine garbanzo beans, kidney beans, black beans.
2. Add chopped cucumber and mint; toss gently to combine.
3. Drizzle olive oil and red wine vinegar over the mixture; sprinkle with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Just before serving, crumble feta cheese on top (if using).
6. Serve chilled or at room temperature.
Cooking Time: 10-15 minutes (prep time included)
Sweet and Tangy Three Bean Salad with Honey Mustard
This sweet and tangy three bean salad is a perfect side dish for any occasion. The combination of canned beans, fresh vegetables, and a drizzle of honey mustard dressing makes it a flavorful and refreshing addition to your meal.
Ingredients:
– 1 (15 oz) can black beans, drained and rinsed
– 1 (15 oz) can kidney beans, drained and rinsed
– 1 (15 oz) can cannellini beans, drained and rinsed
– 1 cup cherry tomatoes, halved
– 1/2 cup red onion, thinly sliced
– 2 tablespoons honey mustard dressing
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine black beans, kidney beans, cannellini beans, cherry tomatoes, and red onion.
2. Drizzle the honey mustard dressing over the bean mixture and toss to coat.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled or at room temperature.
Cooking Time: 10-15 minutes (prep time: 10 minutes, chill time: 30 minutes)
Three Bean Salad with Quinoa and Fresh Herbs
This recipe is a perfect blend of textures and flavors, combining cooked quinoa with three types of beans, fresh herbs, and a tangy dressing. It’s a great side dish or light lunch option for any occasion.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 can black beans, drained and rinsed
– 1 can kidney beans, drained and rinsed
– 1 can cannellini beans, drained and rinsed
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh basil
– 2 tablespoons olive oil
– 2 tablespoons white wine vinegar
– Salt and pepper to taste
Instructions:
1. Cook quinoa according to package instructions using water or broth.
2. In a large bowl, combine black beans, kidney beans, cannellini beans, parsley, and basil.
3. In a small bowl, whisk together olive oil and white wine vinegar. Season with salt and pepper.
4. Pour dressing over the bean mixture and toss to coat.
5. Add cooked quinoa to the bowl and toss gently to combine.
6. Serve warm or at room temperature.
Cooking Time: 20-25 minutes (including quinoa cooking time)
Cilantro Lime Three Bean Salad with Jalapeños
This vibrant salad combines the freshness of cilantro and lime juice with the warmth of jalapeños, all wrapped up in a hearty three-bean package. Perfect for a quick lunch or dinner that’s packed with flavor.
Ingredients:
– 1 cup cooked black beans
– 1 cup cooked kidney beans
– 1 cup cooked pinto beans
– 1/2 cup chopped fresh cilantro
– 2 tablespoons freshly squeezed lime juice
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the black beans, kidney beans, and pinto beans.
2. Stir in the chopped cilantro, lime juice, and chopped jalapeño.
3. Drizzle with olive oil and season with salt and pepper to taste.
4. Serve immediately, garnished with additional cilantro if desired.
Cooking Time: 10 minutes
Three Bean Salad with Roasted Red Peppers and Basil
This vibrant salad is a perfect blend of flavors and textures, combining the natural sweetness of roasted red peppers with the savory taste of three beans. It’s a quick and easy side dish that’s perfect for warm weather gatherings.
Ingredients:
– 1 cup cooked kidney beans
– 1 cup cooked black beans
– 1 cup cooked cannellini beans
– 2 cups mixed greens (arugula, spinach, lettuce)
– 2 roasted red peppers, diced
– 1/4 cup chopped fresh basil
– 2 tablespoons olive oil
– 2 tablespoons apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the cooked beans, mixed greens, and roasted red peppers.
2. In a small bowl, whisk together the olive oil and apple cider vinegar.
3. Pour the dressing over the bean mixture and toss to coat.
4. Sprinkle chopped basil on top and season with salt and pepper to taste.
5. Serve at room temperature or chilled.
Cooking Time: 10 minutes
Three Bean Salad with Creamy Tahini Dressing
A flavorful and healthy salad perfect for picnics, potlucks, or a quick weeknight dinner. This recipe combines the creaminess of tahini dressing with the sweetness of canned beans.
Ingredients:
– 1 cup cooked black beans
– 1 cup cooked kidney beans
– 1 cup cooked cannellini beans
– 1/2 cup chopped red bell pepper
– 1/4 cup chopped fresh cilantro
– 2 tablespoons tahini
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the cooked beans, red bell pepper, and cilantro.
2. In a small bowl, whisk together the tahini, lemon juice, and olive oil until smooth.
3. Pour the dressing over the bean mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 10 minutes (prep) + 30 minutes (marinating)
Three Bean Salad with Mango and Cilantro
A refreshing twist on traditional bean salads, this recipe combines the natural sweetness of mango with the savory flavors of three different beans.
Ingredients:
– 1 cup black beans, drained and rinsed
– 1 cup kidney beans, drained and rinsed
– 1 cup pinto beans, drained and rinsed
– 2 cups diced fresh mango
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– 1 tablespoon lime juice
– Salt to taste
Instructions:
1. In a large bowl, combine black beans, kidney beans, and pinto beans.
2. Add diced mango, chopped cilantro, olive oil, and lime juice. Toss until well combined.
3. Season with salt to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 5 minutes (prep time only)
This recipe makes approximately 6 servings. Enjoy!
Three Bean Salad with Pickled Vegetables
A refreshing and flavorful side dish perfect for picnics, barbecues, or as a light lunch. This recipe combines the sweetness of canned beans with the tanginess of pickled vegetables.
Ingredients:
– 1 cup canned kidney beans, drained and rinsed
– 1 cup canned black beans, drained and rinsed
– 1 cup canned pinto beans, drained and rinsed
– 1/2 cup chopped fresh cilantro
– 1/4 cup pickled vegetable mix (such as carrots, cauliflower, and red bell peppers)
– 2 tablespoons olive oil
– 2 tablespoons apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine kidney beans, black beans, and pinto beans.
2. Add chopped cilantro and pickled vegetable mix; toss gently to combine.
3. In a small bowl, whisk together olive oil and apple cider vinegar.
4. Pour dressing over bean mixture and toss to coat.
5. Season with salt and pepper to taste.
Cooking Time: 10 minutes
Three Bean Salad with Crispy Bacon and Ranch Dressing
This classic salad gets a satisfying boost from the addition of crispy bacon and tangy ranch dressing, making it a perfect side dish for your next BBQ or potluck.
Ingredients:
– 1 can each black beans, kidney beans, and cannellini beans, drained and rinsed
– 6 slices of bacon, cooked until crispy
– 1/2 cup mayonnaise
– 1/4 cup ranch dressing
– 1 tablespoon Dijon mustard
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Chopped fresh parsley or chives for garnish (optional)
Instructions:
1. In a large bowl, combine the black beans, kidney beans, and cannellini beans.
2. Cook the bacon until crispy, then chop into small pieces. Add to the bean mixture.
3. In a separate bowl, whisk together the mayonnaise, ranch dressing, Dijon mustard, oregano, salt, and pepper.
4. Pour the dressing over the bean mixture and stir until combined.
5. Refrigerate for at least 30 minutes to allow flavors to meld.
6. Serve chilled, garnished with chopped parsley or chives if desired.
Cooking Time: 15-20 minutes (mostly prep time)
Summary
Get ready to spice up your salad game! This collection of 18 refreshing three bean salad recipes offers a world of flavor and creativity. From classic combinations with tangy vinaigrettes to bold twists with spicy southwest flavors, Mediterranean flair, and international inspirations, there’s something for every taste bud. Discover how to add fresh herbs, roasted garlic, or crispy bacon to elevate your salads. Whether you’re in the mood for sweet and tangy or smoky and savory, these recipes will leave you feeling full and inspired.