Bright, crunchy, tangy, and filling—this colorful three-bean salad is inspired by the dish shown in your image, with chickpeas, kidney beans, fresh vegetables, herbs, and a lemony vinaigrette. Traditional versions commonly combine kidney beans, chickpeas, and a third bean with vinegar-based dressing.
E
Epicurious
+1
Prep time: 20 minutes
Marinating/chilling: 15–30 minutes
Total: 35–50 minutes
Servings: 4
Approx. calories: ~280 kcal per serving, depending on oil and vegetables
🫘 Ingredients
For the salad
1 cup chickpeas, cooked or canned, drained and rinsed
1 cup red kidney beans, cooked or canned, drained and rinsed
1 cup black beans or cannellini beans, cooked or canned, drained and rinsed
1 cup cherry tomatoes, halved
½ red bell pepper, diced
½ yellow bell pepper, diced
½ small red onion, thinly sliced
½ cucumber, diced
¼ cup fresh parsley, finely chopped
2 tbsp fresh cilantro, chopped
1 small jalapeño, finely sliced, optional
¼ cup Kalamata or black olives, sliced, optional
Lemony-herb dressing
3 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
1 tbsp red-wine vinegar or apple-cider vinegar
1 tsp Dijon mustard
1 small garlic clove, minced
½ tsp dried oregano
½ tsp ground cumin
¼ tsp black pepper
½ tsp salt, or to taste
½ tsp honey or maple syrup, optional
Optional toppings
2 tbsp chopped walnuts, almonds, pistachios, or pumpkin seeds
A little feta cheese
Extra parsley or cilantro
Lemon zest
Crushed red pepper
Detailed Method
1. Prepare the beans
Drain and rinse canned beans thoroughly. Allow them to drain well so excess water doesn’t dilute the dressing.
Tip: If using dried kidney beans, cook them thoroughly before adding them to the salad; don’t use raw or inadequately cooked kidney beans.
2. Prepare the vegetables
Halve the cherry tomatoes, dice the peppers and cucumber, and thinly slice the red onion. Chop the parsley and cilantro.
For a milder onion flavor, soak the sliced onion in cold water for about 5–10 minutes, then drain.
3. Make the dressing
Add olive oil, lemon juice, vinegar, Dijon mustard, garlic, oregano, cumin, pepper, salt, and optional honey/maple syrup to a small bowl or jar.
Whisk or shake vigorously until emulsified.
4. Combine
Add all three beans, tomatoes, peppers, cucumber, onion, herbs, and olives to a large bowl.
Pour over the dressing and toss gently so the beans remain intact.
5. Let the flavors develop
Cover and refrigerate for 15–30 minutes before serving. For an even more developed flavor, you can make it several hours ahead; bean salads often benefit from resting in their dressing.
K
Kitchn
+1
6. Finish
Taste before serving and adjust:
More lemon → brighter
More vinegar → tangier
Olive oil → smoother
Salt → brings the flavors together
Chili flakes/jalapeño → more heat
Top with optional nuts or seeds immediately before serving for crunch.
Nut & Allergen Information
Base recipe: Nut-free and naturally vegetarian/vegan if honey is replaced with maple syrup.
The optional nuts are not necessary for the recipe. If adding them:
Walnuts: rich, slightly bitter, crunchy
Almonds: firm and mildly sweet
Pistachios: especially good with lemon and herbs
Pumpkin seeds: technically seeds rather than tree nuts and provide excellent crunch
Potential allergens:
Dijon mustard may contain mustard, a recognized allergen in some countries.
Feta introduces milk/dairy.
Check canned beans, dressings, mustard, and packaged toppings for cross-contact if preparing for someone with a severe allergy.
For a completely nut-free version, simply omit the optional nuts/seeds.
Serving Suggestions
Serve chilled or close to room temperature as:
A light lunch with pita or crusty bread
A side for grilled chicken, fish, or tofu
A filling vegetarian meal
A picnic or BBQ side
A topping for greens or quinoa
A filling for wraps or pitas
A three-bean salad is particularly suitable as a make-ahead dish because the dressing has time to penetrate the beans and vegetables.
G
Goya Foods
+1
Storage
Store in an airtight container in the refrigerator.
Best quality: about 3–5 days. If making it several days ahead, reserve delicate fresh herbs and crunchy toppings until serving.
Do not leave the finished salad sitting at room temperature for prolonged periods, particularly outdoors or in hot weather.
Q&A
Q: Can I use different beans?
Absolutely. Chickpeas, kidney beans, cannellini beans, black beans, black-eyed peas, and green beans all work well. Traditional recipes are quite flexible about the three-bean combination.
G
Goya Foods
+1
Q: Can I make this the day before?
Yes. In fact, making it ahead can improve the flavor. Add delicate herbs and crunchy nuts just before serving.
Q: Is it vegan?
Yes, if you use maple syrup—or omit the sweetener—instead of honey and don’t add feta.
Q: Is it gluten-free?
The ingredients listed are naturally gluten-free, but check packaged ingredients such as mustard and canned products for labeling/cross-contact if necessary.
Q: Can I make it oil-free?
Yes. Replace the olive oil with additional lemon juice/vinegar plus a little water, although the texture will be less rich.
Q: How can I make it higher in protein?
Increase the chickpeas/beans or add tofu, edamame, lentils, or a protein such as grilled chicken.
Q: Why rinse canned beans?
Rinsing removes excess packing liquid and can reduce some of the sodium while giving the salad a cleaner flavor.
Q: What if the salad tastes bland?
Add salt first, then lemon juice or vinegar. Beans absorb seasoning, so the finished salad usually needs a little more acidity and salt than the dressing tastes like on its own.
Q: Can I add nuts?
Yes! Toasted walnuts, almonds, or pistachios are excellent. Add them immediately before eating so they stay crunchy.