Easy & Healthy: Three Bean Salad

I don’t make a traditional three bean salad. It actually started out as a dish I put together from leftovers in the fridge and pantry. I don’t use green beans and I add in pepper and carrots for more crunch. I usually make this Three Bean Salad in a big batch to have on hand for lunches or even a quick snack. High in protein and fiber, it’s a great dish for weight-loss. 

Aside from eating just as it is, there’s so much you can do with this salad once prepared: use as a topper on melba toast or crostini, use in a lettuce roll-up, add to a soup or a regular salad.


  • 15 oz can cannellini beans (drained and rinsed)
  • 15 oz can chickpeas (drained and rinsed)
  • 15 oz can red kidney beans (drained and rinsed)
  • 2 celery stalks (optional – chopped to desired size) or you can use green bell pepper
  • 2 carrots (chopped to desired size)
  • 1/2 red onion (finely chopped)
  • 1 cup parsley leaves (fresh, chopped)
  • 1/4 cup extra-virgin olive oil
  • 3 tbsp apple cider vinegar 
  • 1 tsp sea salt
  • 1/4 tsp black pepper
In a large bowl, mix the beans, celery (or pepper), carrots, onion, and parsley.
In a separate small bowl, whisk together olive oil, vinegar, salt, and pepper. Add the dressing to the beans. Toss to coat.
  • Refrigerate the beans for several hours – the longer the beans sit, the more they soak up the flavor of the dressing. I find this salad to be best the day after it is prepared.


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