Three Bean Salad (Vegan)
Beverages
Ingredients:
- 1 can (400 g) chickpeas, drained and rinsed
- 1 can (400 g) kidney beans, drained and rinsed
- 1 can (400 g) cannellini or green beans, drained and rinsed
- ½ small red onion, very finely diced
- 2 celery stalks, thinly sliced
- ¼ cup (15 g) fresh flat-leaf parsley, finely chopped
- Dressing
- 3 tbsp red wine vinegar
- 2 tbsp olive oil
- 1 tbsp maple syrup or sugar
- 1 garlic clove, finely minced
- 1 tsp Dijon mustard
- ½ tsp salt, or to taste
- ¼ tsp black pepper
- ¼ tsp dried oregano
Equipments:
- Colander or strainer
- Large mixing bowl
- Small bowl or jar (for dressing)
- Whisk or fork
- Knife and cutting board
- Spoon or spatula for tossing
Features:
20 minutes or less
Refined Sugar-Free
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Raw
Nutrition:
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Instructions:
- Drain and Rinse the Beans
Drain all three cans of beans through a colander and rinse thoroughly under cold running water. Shake off excess water and pat dry with a paper towel — wet beans dilute the dressing and make the salad watery. If using fresh or frozen green beans instead of canned, blanch in salted boiling water for 2–3 minutes until just tender but still bright green, then drain and rinse under cold water to stop cooking. - Prep the Vegetables
Very finely dice the red onion — small pieces mean you get onion flavor in every bite without any sharp, dominant chunks. For a milder onion flavor, soak the diced onion in cold water for 5–10 minutes then drain and pat dry — this removes some of the harshness without losing the flavor. Thinly slice the celery and finely chop the parsley. - Make the Dressing
In a small bowl or jar, whisk together the red wine vinegar, olive oil, maple syrup, minced garlic, Dijon mustard, salt, black pepper, and dried oregano until smooth and emulsified. Taste — it should be bright, tangy, slightly sweet, and well-seasoned. Adjust vinegar for more acidity or maple syrup to balance. - Combine
In a large bowl, combine the drained chickpeas, kidney beans, cannellini beans, red onion, celery, and parsley. Pour the dressing over and toss gently but thoroughly to coat everything evenly. - Rest and Marinate
Cover the bowl and refrigerate for at least 30 minutes before serving — ideally 1–2 hours. This is the most important step: the beans absorb the dressing as they sit and the whole salad transforms. A three bean salad served immediately is good; one that has rested is exceptional. Toss again before serving and taste for seasoning — it may need a pinch more salt or an extra splash of vinegar after sitting. - Serve
Serve cold or at room temperature. Garnish with extra fresh parsley and a drizzle of olive oil. Excellent as a side dish, in a wrap, or spooned over greens as a protein-packed salad.
Notes:
Three bean salad is one of the great make-ahead dishes — it genuinely improves with time as the beans absorb the dressing. The sweet-tangy balance in the dressing is what defines this salad: too much vinegar and it’s harsh, too little and it’s flat. The maple syrup (or sugar) is not optional — it rounds out the acidity and makes the dressing taste complete. Taste the dressing before and after adding it to the beans, and adjust accordingly.
Rinsing canned beans thoroughly removes the starchy liquid (aquafaba) that can make the dressing slimy and cloudy. Pat them dry for the best result.
Tips:
Soaking the diced red onion in cold water for 5–10 minutes before adding it to the salad removes the harshest sulfur compounds while keeping the flavor and color. This is especially worth doing if you’re sensitive to raw onion. The Dijon mustard in the dressing acts as an emulsifier — it helps the olive oil and vinegar stay combined and coats the beans more evenly. Make this the night before if possible — overnight marinating takes it to another level. Always taste and re-season after resting, as the beans absorb salt and the dressing mellows.
Storage:
This salad keeps beautifully. Store in an airtight container in the fridge for up to 5 days — it gets better on days 2 and 3. Stir before serving and add a fresh splash of red wine vinegar and a pinch of salt if needed. Not suitable for freezing.
Swaps:
Use any combination of three beans — black beans, butter beans, borlotti beans, or edamame all work. Swap red wine vinegar for apple cider vinegar for a slightly different flavor. Replace Dijon with whole grain mustard for texture. Add ½ cup (75 g) diced red bell pepper for color and sweetness. Stir in 1 tbsp capers for a briny, punchy addition. Add ½ cup (80 g) corn kernels (fresh, frozen, or canned) for a sweet crunch. For a Mediterranean version, add Kalamata olives, sun-dried tomatoes, and fresh basil in place of parsley.
Three Bean Salad (Vegan)
Ingredients:
- 1 can (400 g) chickpeas, drained and rinsed
- 1 can (400 g) kidney beans, drained and rinsed
- 1 can (400 g) cannellini or green beans, drained and rinsed
- ½ small red onion, very finely diced
- 2 celery stalks, thinly sliced
- ¼ cup (15 g) fresh flat-leaf parsley, finely chopped
- Dressing
- 3 tbsp red wine vinegar
- 2 tbsp olive oil
- 1 tbsp maple syrup or sugar
- 1 garlic clove, finely minced
- 1 tsp Dijon mustard
- ½ tsp salt, or to taste
- ¼ tsp black pepper
- ¼ tsp dried oregano
Features:
Instructions:
- Drain and Rinse the Beans
Drain all three cans of beans through a colander and rinse thoroughly under cold running water. Shake off excess water and pat dry with a paper towel — wet beans dilute the dressing and make the salad watery. If using fresh or frozen green beans instead of canned, blanch in salted boiling water for 2–3 minutes until just tender but still bright green, then drain and rinse under cold water to stop cooking. - Prep the Vegetables
Very finely dice the red onion — small pieces mean you get onion flavor in every bite without any sharp, dominant chunks. For a milder onion flavor, soak the diced onion in cold water for 5–10 minutes then drain and pat dry — this removes some of the harshness without losing the flavor. Thinly slice the celery and finely chop the parsley. - Make the Dressing
In a small bowl or jar, whisk together the red wine vinegar, olive oil, maple syrup, minced garlic, Dijon mustard, salt, black pepper, and dried oregano until smooth and emulsified. Taste — it should be bright, tangy, slightly sweet, and well-seasoned. Adjust vinegar for more acidity or maple syrup to balance. - Combine
In a large bowl, combine the drained chickpeas, kidney beans, cannellini beans, red onion, celery, and parsley. Pour the dressing over and toss gently but thoroughly to coat everything evenly. - Rest and Marinate
Cover the bowl and refrigerate for at least 30 minutes before serving — ideally 1–2 hours. This is the most important step: the beans absorb the dressing as they sit and the whole salad transforms. A three bean salad served immediately is good; one that has rested is exceptional. Toss again before serving and taste for seasoning — it may need a pinch more salt or an extra splash of vinegar after sitting. - Serve
Serve cold or at room temperature. Garnish with extra fresh parsley and a drizzle of olive oil. Excellent as a side dish, in a wrap, or spooned over greens as a protein-packed salad.
