Here's a fresh and punchy three bean salad recipe: a popular summer salad that's usually served cold — great for potlucks, picnics, or BBQs. It features cannellini beans, kidney beans and green beans along with a classic sweet-tangy vinaigrette, and quick pickled onions. It's vibrant, simple, and perfect as a side for your hot dogs and burgers!
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When it comes to summer salads, you're spoiled for choice on One Carefree Cook! Choose creamy salads like the dill pickle potato salad with mayo and sour cream and cucumber salad with a greek yogurt dressing, or light fruity ones like the peach and watermelon salad or strawberry cucumber salad. And if you love a classic savory-sweet salad with a light vinaigrette dressing, this three bean salad is right up your alley.
So, what makes this salad work?
Well, for one it strikes the perfect balance between flavor, texture and freshness. I personally do not like green beans out of a can, so I always go for fresh lightly steamed ones that have crisp edges and retain some of that lovely green colour, unlike the limp tired looking canned green beans.
The classic vinaigrette, with its sweet-tangy profile, ties everything together, while garlic, salt, and pepper add depth. Instead of regular sliced onions, quick-pickled red onions introduce a pop of acidity and crunch, making the salad so much more interesting!
Ingredients
How to make quick pickled onions
- Combine red wine vinegar, water, sugar, and salt in a bowl. Whisk the ingredients until the sugar dissolves.
- Tip in the sliced onions, making sure they are completely submerged in the mixture.
- Let sit at room temp for at least 15 minutes while you prep the salad. (Longer = tangier!)
Blanching green beans
Blanching green beans is super easy and makes them bright green, crisp-tender, and perfect for salads. Here’s how to do it:
- Trim the beans at both ends and halve if they are too long.
- Bring a saucepan of water to a boil and add a generous pinch of salt (like you would for pasta). Add the trimmed green beans and boil for 2–3 minutes, just until they turn bright green and slightly tender but still crisp.
- Immediately transfer them to a bowl of ice water to stop the cooking and lock in that color and texture. Let them chill for 2–3 minutes, then drain well before using.
That’s it! Perfect green beans for your three-bean salad — no mush, no dull color.
Making the dressing
Whisk up all the dressing ingredients until well combined. Taste and adjust sugar/vinegar balance if needed and keep aside while you assemble the salad ingredients.
Assembling the salad
- Toss the green beans, cannellini beans, and kidney beans in a large bowl and add the pickled onions (drain them well first).
- Pour the dressing over the salad and toss gently.
- Chill for at least 30 minutes before serving for the best flavor and serve cold with your favourite main dish!
Variations
This salad is easy to adapt based on what's in your fridge or pantry. Here are a few suggestions:
- Swap the kidney beans or cannellini beans for black beans or chickpeas for a different texture and flavor.
- Add thinly sliced red peppers and/or chopped celery for a fresh pop of color.
- Crumbled feta or a handful of olives gives it a Mediterranean twist, while a sprinkle of toasted seeds or nuts adds crunch.
- For extra zest, try a dash of Dijon mustard in the dressing.
- You can even turn it into a full meal by tossing in cooked quinoa or grilled chicken. It’s a flexible enough recipe — feel free to make it your own.
FAQ's
Yes! In fact, it's better when made ahead — chilling it for a few hours or overnight helps the flavors meld.
Most likely, they've been over-blanched. Boil for just 2–3 minutes and immediately shock in ice water to keep them crisp.
It stays good for 2-3 days in the fridge. After that, the texture may soften, but it’s still safe to eat.
The salad is traditionally served cold or at room temp, but a slightly warm version (especially with sautéed green beans) can be really cozy and unique. Go ahead and see what you like best!
More summer salads
- Angel hair coleslaw with pineapple
- Pico de gallo
- Butter lettuce salad
- Caprese salad with burrata
Did you try this three bean salad recipe? Do leave a recipe rating and review in the comments section below. I would love to hear from you!
Three Bean Salad
Equipment
- small saucepan for blanching the green beans
- medium bowl for ice cold water
- medium bowl for pickling onions
- large bowl for assembling the salad
Ingredients
Ingredients for Pickled Onions
- 1 red onion small, sliced very fine
- ½ cup red wine vinegar
- ½ cup plain water
- 1 tablespoon white sugar
- ½ teaspoon sea salt
Salad Ingredients
- 6 oz green beans
- 1.5 cups red kidney beans from a can, drained and rinsed
- 1.5 cups cannellini beans from a can, drained and rinsed
Dressing Ingredients
- 2 tbsp white vinegar or the red wine vinegar used for pickling onions
- 2 tbsp avocado oil or any neutral oil
- 1 tbsp white sugar
- 2 cloves garlic minced
- ¾ tsp sea salt adjust to taste
- ½ tsp black pepper adjust to taste
Instructions
Make the pickled onions
- Combine red wine vinegar, water, sugar, and salt in a bowl. Whisk the ingredients until the sugar dissolves.
- Add the sliced onions, making sure they are completely covered by the liquid.
- Let the bowl of onions sit at room temp for at least 15 minutes while you prep the salad.
Blanch the green beans
- Trim the beans at both ends and halve if they are too long.
- Bring a saucepan of water to a boil and add a generous pinch of salt (like you would for pasta). Add the green beans and boil for 2–3 minutes, just until they turn bright green and slightly tender but still crisp.
- Immediately transfer them to a bowl of ice water to stop the cooking and lock in the color and texture. Let them chill for 2–3 minutes, then drain well.
Make the dressing
- Put all the ingredients under dressing in a bowl and whisk well.
Assemble the salad
- Drain the pickled onions.
- Toss the green beans, cannellini beans and kidney beans in a large bowl and add the drained pickled onions.
- Pour the dressing over the salad and toss gently.
- Chill for at least 30 minutes before serving for the best flavor and serve cold.
Notes
- Option: Reserve 2 tablespoon the red wine vinegar used for pickling the onions instead of white vinegar for adding to the dressing.
- Don't forget to shock the green beans in ice cold water after they are cooked, so they don't turn mushy.
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