Three Bean Salad is loaded with fresh vegetables and herbs, and a tangy vinaigrette to top it all off! Only 15 minutes for this delicious side dish or lunch. Perfect for meal prep, too!
Slow summer days call for easy, no-fuss meals. For me in particular, easy, no fuss salads! You’ll love the absolute ease of this simple salad. It’s budget-friendly with canned beans, canned marinated artichokes, and uses crunchy and fresh veggies for texture and flavor.
I am loving these make-ahead salads like Buffalo Chicken or Avocado Bacon that I can enjoy for lunch or even for dinner when I don’t feel like cooking. As a nutritionist, I love the combination of the nutrients from 3 different beans, and then throwing in all of my favorite veggies. A perfect combination of fiber, protein, healthy fats, and antioxidants!
How to make Three Bean Salad
Here are the ingredients you will need:
- Kidney Beans
- Great Northern Beans
- Red onion
- Marinated artichoke hearts
- Fresh basil
- Avocado oil or olive oil
- Red wine vinegar
- Italian seasoning
- Salt and pepper
All we do is grab a medium to large size bowl and toss the beans with the veggies. You will make the dressing by combining the ingredients in a small container with a lid and shake. Toss with the veggies, add some salt and pepper, the top with fresh basil!
Tips, Adaptations, and serving
This dressing super simple, requiring no blenders or food processors. Juice from a lemon, crushed garlic, olive oil, and red wine vinegar. I also topped the whole thing with lemon pepper, so good to add that extra zing!!
Feel free to customize with all of your own favorite veggies as well. I threw in some pepperoncinis because I’m obsessed. Olives would also work. I love to add raw beets because it’s normally not a vegetable I eat that often, but you could easily substitute other vegetables like bell pepper or radish.
This dish would also make the perfect potluck or picnic dish! It’s super easy to pack and sure to be a crowd pleaser. It is also one that will last for a few days in the fridge. Make this on Sunday night (it will only take you a few minutes), and you can enjoy it throughout the week for your lunch. My only recommendation would be to add the fresh basil separately on each day you the salad. Definitely added to my list of easy lunch recipes!
Other Salads you will love!
This three bean salad comes together quickly in less than 15 minutes using just a handful of ingredients! Perfect for a picnic lunch, meal prep, or easy side dish.
- 1 14 oz can of Great Northern Beans
- 1 14 oz can of Kidney Beans
- 1 14 oz can of Garbanzo Beans
- 1 8 oz jar marinated artichoke hearts drained
- 1/3 cup chopped red onion
- 3/4 cup chopped cucumber
- 3/4 cup chopped cherry tomatoes
- Juice of 1 lemon
- 2 tbsp red wine vinegar or vinegar of your choice
- 1/4 cup avocado oil or olive oil
- 2 cloves crushed garlic
- 1 cup chopped fresh basil
- Salt to taste
- Lemon pepper (optional)
Begin by emptying the beans into a large colander. Rinse beans thoroughly and place in a large bowl.
Chop the artichokes in half (or leave as is) and add to the beans. Add remaining vegetables: onion, cucumber, and tomatoes.
In a small bowl whisk together lemon juice, vinegar, garlic cloves, and oil (or use a small container with a lid and shake). Pour over bean salad and toss to combine everything together.
Add fresh basil, salt, and lemon pepper (if using). Continue to toss until salad is completely combined. Serve chilled or at room temperature.
Salad can be refrigerated for up to 3 days.