Easy Summer Three Bean Salad
By Rebecca St.Clair
This classic three bean salad is full of vibrant fresh flavours. Earthy red kidney beans, steamed fresh green beans, and buttery cannellini beans are drizzled with olive oil and subtly sweet balsamic vinegar. Tossed with bright tomatoes and fresh herbs for the perfect light yet bold salad, perfect to bring on a picnic or al fresco dinner.
This recipe is bursting with sunny-bright flavours. Make this any time of year for a little bit of summer in every bite. This dish will feed a crowd and bring a nostalgic charm to potluck tables and breezy backyard barbecues.
Why You’ll Love This Recipe
Quick and Easy – Only a light steam of green beans and some quick chopping is required for this recipe.
Flavour – Packed with perfect sweet-savoury contrast, mixed with fresh herbs and spices.
Fresh – A colourful array of fresh ingredients make this a crisp and tender salad that’s completely satisfying.
Vegetarian/gluten-free – Perfect for anyone following a vegetarian, or gluten-free diet.
Mediterranean diet – This is a delicious part of a healthy Mediterranean diet.
How to store a three bean salad
This salad taste great fresh but actually taste even better the next day, after the flavours have had a chance to mix and develop flavours together in the fridge overnight.
To store this salad in the fridge,
- mix the ingredients together in a bowl including the dressing.
- Cover completely in plastic wrap or store in an airtight container.
- Store in the fridge for up to 4 days.
Substitutions for three bean salad
Feel free to make this recipe your own by swapping out some of the ingredients for your own favourites.
The green beans in this recipe can easily be exchanged for steamed asparagus.
Exchange the fresh herbs in this recipe with a more refreshing mint or your favourite herbs.
Boost the protein in this salad by adding on some cooked quinoa or lentils. This recipe can also be served as a side dish to your favourite meal.
Ingredients
Red kidney beans – Full of plant-based protein. Use canned or prepared dried beans.
Cannellini beans – Buttery and tender, these can be replaced with the same amount of chickpeas.
Green beans – Garden fresh and then steamed for the perfect texture.
Cherry tomatoes – Can be replaced by 1 diced large whole tomato.
Fresh parsley – Use either flat leaf or curly leaf.
Fresh basil – Adds tons of flavour.
Balsamic vinegar – Adds the perfect tangy sweet depth of flavour.
Olive oil – This healthy fat adds flavour to the salad dressing.
Salt/pepper – Taste.
How to make a classic Three Bean Salad
- Rinse and drain 1 can of red kidney beans and 1 can of cannellini beans or prepare dried.
- Chop 1/2 pound of fresh green beans into 1-inch pieces.
3. Bring a large pot of water to a boil and place the beans into a steamer basket. Steam the beans for 8 minutes or until tender.
4. Remove and set aside to cool.
5. Chop 2 cups of cherry tomatoes into quarters and add to a large salad bowl.
6. Add to the bowl 1/4 cup finely diced fresh basil, and 1/4 cup finely diced fresh parsley.
7. Add the cooked green beans and drizzle on top 3 Tablespoons olive oil and 1/4 cup of balsamic vinegar.
8. Season with 1/2 teaspoon salt and 1/4 teaspoon of pepper.
9. Toss the salad together to coat everything with the dressing.
10. Serve immediately.
Classic Three Bean Salad
This salad is bursting with sunny-bright flavours. Make this dish any time of year for a little bit of summer in every bite.
Ingredients
- 1/2 pound green beans 225 g
- 1 can red kidney beans 540 ml
- 1 can cannellini beans 540 ml
- 2 cups cherry tomatoes quartered
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup balsamic vinegar
- 3 tbsp olive oil 60 ml
- 1/2 teaspoon salt 2 g
- 1/4 teaspoon pepper 1 g
Instructions
- Rinse and drain 1 can of red kidney beans and 1 can of cannellini beans or prepare dried.
- Chop 1/2 pound of fresh green beans into 1-inch pieces.
- Bring a large pot of water to a boil and place the beans into a steamer basket. Steam the beans for 8 minutes or until tender.
- Remove and set aside to cool.
- Chop 2 cups of cherry tomatoes into quarters and add to a large salad bowl.
- Add to the bowl 1/4 cup finely diced fresh basil, and 1/4 cup finely diced fresh parsley.
- Add the cooked green beans and drizzle on top 3 Tablespoons olive oil and 1/4 cup of balsamic vinegar.
- Season with 1/2 teaspoon salt and 1/4 teaspoon of pepper.
- Toss the salad together to coat everything with the dressing.
- Serve immediately.
Notes
Boost the protein in this salad by adding on some cooked quinoa or lentils. This recipe can also be served as a side dish to your favourite meal.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 234Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 308mgCarbohydrates 33gFiber 8gSugar 4gProtein 11g
Nutrition information isn’t always accurate.
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