Easy Three Bean Salad

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Hands holding a spoon and the side of a bowl of our easy three bean salad recipe

Introducing our GO-TO side for summer gatherings (and beyond!): three bean salad! It travels well, keeps well, and comes together fast with simple, affordable pantry staples

Plus, it’s packed with fiber, crunchy veggies, and a flavorful, herby vinaigrette that makes you want more! Who knew beans could be so irresistible!? Just 10 minutes and 1 bowl required to make this bean-filled beauty. Let us show you how!

Parsley, red onion, celery, white beans, kidney beans, chickpeas, red wine vinegar, olive oil, salt, pepper, maple syrup, and dried oregano

Beans, beans, the magical fruit, the more you eat, the more you feel GREAT! That’s how the song goes, right? 😉 Well, we say it should! Because beans are one of the best sources of fiber, and fiber is one of the keys to promoting good health!

The dressing on these beans makes it EASY to get your fiber in. Olive oil, red wine vinegar, dried oregano, salt, pepper, and maple syrup combine for a punchy, subtly sweet, Italian-inspired dressing!

Whisking together olive oil, red wine vinegar, salt, pepper, and dried oregano

Fresh celery and red onion provide a subtle crunch, and optional fresh parsley is a nice, herby addition if you have it around!

Chopped celery, red onion, parsley, and three types of beans

A trifecta of beans (chickpea, cannellini, and kidney) provide a beautiful contrast of colors and textures. Stir everything together and you may have just made the easiest, most nourishing, flavor-packed dish to hit your kitchen this summer!

Stirring together a vinaigrette dressing with crunchy veggies, parsley, and beans

We hope you LOVE this three bean salad! It’s:

& SO quick & easy!

It’s the answer for grab-and-go lunches, summer gatherings, road trips, when it’s too hot to turn on the oven, and any time you have a mostly bare fridge with celery and onions staring you down! If you want to make it into a simple meal, we think this salad would be great served with fresh greens and avocado toast.

More Summer Salads

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Spoon and fork resting in a bowl of Italian three bean salad

Easy Three Bean Salad

Three bean salad: a GO-TO side for summer gatherings, or any time you’re craving an easy, fiber-packed dish made with pantry staples! Just 1 bowl and 10 minutes required.
Author Minimalist Baker
Overhead shot of a bowl of our easy three bean salad recipe
4.84 from 6 votes
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 (Servings)
Course Side
Cuisine Gluten-Free, Grain-Free, Italian-Inspired, Vegan
Freezer Friendly No
Does it keep? 3-5 Days


  • 2-3 Tbsp olive oil
  • 1/3 cup red wine vinegar
  • 1/4 tsp dried oregano
  • 3/4-1 tsp sea salt
  • 1/4 tsp black pepper (optional)
  • 1 tsp maple syrup
  • 1 (15 oz.) can cannellini beans, drained and rinsed
  • 1 (15 oz.) can kidney beans, drained and rinsed
  • 1 (15 oz.) can chickpeas, drained and rinsed
  • 4 stalks celery, diced (4 stalks yield ~1 cup or 120 g)
  • 1/2 medium red onion, diced (1/2 medium onion yields ~3/4 cup or 72g)
  • 1/2 cup chopped fresh parsley (optional)


  • To a large mixing bowl, add olive oil, red wine vinegar, oregano, sea salt, black pepper (optional), and maple syrup. Whisk to combine.
  • Next, add drained and rinsed cannellini beans, kidney beans, chickpeas, diced celery, diced red onion, and chopped parsley (optional). Stir well to combine. Taste and adjust as needed, adding more olive oil for richness, vinegar for punch, salt for overall flavor, or maple syrup for sweetness. Serve at room temperature or let marinate in the refrigerator for 30 minutes before serving.
  • Store leftovers in an airtight container refrigerated for up to 3-5 days. Not freezer friendly.



*Nutrition information is a rough estimate calculated with the lesser amount of salt and without optional ingredients.

Nutrition (1 of 6 servings)

Serving: 1 serving Calories: 218 Carbohydrates: 31.9 g Protein: 10.8 g Fat: 6.5 g Saturated Fat: 0.8 g Polyunsaturated Fat: 0.9 g Monounsaturated Fat: 3.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 480 mg Potassium: 415 mg Fiber: 9.5 g Sugar: 4.9 g Vitamin A: 22 IU Vitamin C: 1.7 mg Calcium: 56 mg Iron: 1.1 mg

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  1. mara says

    I have a slight allergy to raw celery. Any suggestions of what could replace it for a similar crunch?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Dixie, we prefer the flavor of red wine vinegar in this recipe, but white wine vinegar does work in a pinch!

  2. Arlene says

    This salad is so flavorful and so easy to make! I added baby Persian cucumbers for extra crunch and cilantro instead of parsley. It is so good!😋

  3. Shelley says

    I have never ventured into making a bean salad…this one was a great recipe!! I had a can of marinated bean salad and 6 bean medley and will reduce the vinegar next go. I wondered what happens when it’s frozen? Looking online there are recipes that say freezer friendly but this one advises against it. Is it because of the dressing? Or does it not hold up well? I had much go to waste because it was more than I could eat in five days and no one else was willing. ;) Thanks.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Shelley, we’re so glad you enjoyed the recipe! We haven’t tried freezing it, but think the dressing would develop a weird texture. Not certain though! Let us know if you try it out!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you’re enjoying the recipe, Adria. Thank you for the lovely review! xo

  4. Emma says

    Made this tonight! So Delish! I added a little less than half a purple onion and a little more maple syrup than the recipe called for and it was perfection! Served with bbq sausage. So quick and so easy! A welcomed Sunday night dinner! Will make again for sure. Thanks for the recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you enjoyed it, Emma. Thank you for the lovely review! xo

  5. Zopi says

    Love the idea and I cannot wait to make it. But, I’ve never used canned beans/ chickpea without cooking them as they can cause bloating. I love the simplicity of this recipe but I’m worried if it will cause any stomach issues. Any thoughts on how to proceed? Thanks xx

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Zopi, you can definitely use homemade, if preferred! If you don’t usually rinse canned beans, possibly try that (which is what we do recommend for this recipe anyways!) to see if it helps you.

  6. Star says

    I used to hate eating beans as a kid (my grandma literally fed me instant snacks) even though I’m Korean and Korean school meals are generally considered pretty healthy. Now I eat just about anything except maybe internal organs or bugs; but this bean salad is YUMMY.
    I always wanted to say thank you to the knowledge shared over here, given the wifi and all. Much Regards.

    p.s. …I personally prefer scallions & onions, so next time I would’ve spiced up things by adding those favs & a little more variety. (Red lettuces, for ex.)

  7. Janet says

    Love…love…loved this salad….so quick….so easy…and
    Really delicious. Thanks for another great recipe…😋

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad to hear it, Janet. Thank you for another lovely review! xo