Three Bean Salad

Ingredients & Substitutions

Here I explain the best ingredients for my 3 bean salad recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Beans – I used canned chickpeas, cannellini beans, and kidney beans for this three bean salad, but honestly, you can swap in whatever beans you like. Black beans, pinto, lima, garbanzos, wax beans, or even blanched green beans all work. If you’re using 15-ounce cans instead of 19-ounce, just use about 1 1/2 cans to match. Roasted chickpeas are fun too if you want a little crunch!
• Bell pepper – I went with an orange one this time, but any color is great. You can also switch it up with tomatoes, hot peppers, corn, or even sliced olives.
• Celery – Adds great crunch. Sometimes I mix in chopped nuts or seeds as well, like walnuts, almonds, or sunflower seeds.
• Shallots – I like using shallots because they’re mild, but red onion works great too.
• Parsley – I love the fresh flavor here, but if you only have dried, use about 1 teaspoon for every tablespoon fresh. You can also use fresh dill, basil, or mint if you’re in the mood to switch it up.
• Olive Oil – I stick with extra virgin for the best flavor in the dressing, but avocado oil works too.
• Lime Juice – I went with bottled for convenience, but fresh would make the salad brighter. You can also swap in lemon juice or apple cider vinegar if that’s what you’ve got.
• Dijon Mustard – I usually go with Dijon, but yellow mustard or whole grain mustard would be great too. You can also add a splash of Worcestershire sauce or even a little garlic if you want a bolder dressing.

VARIATION: Add sweetener.

If you like your dressing a little sweet, try adding a touch of Besti Granulated, sugar free honey, sugar free maple syrup, or your favorite sugar-free sweetener. Just go with what works for your tastes.

How To Make Three Bean Salad

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Rinse. Drain and rinse the beans under cold water, then pat them dry so the dressing sticks better.
2. Combine. Add the beans, bell pepper, celery, shallots, and parsley to a big mixing bowl.
3. Make the dressing. Whisk together the olive oil, lime juice, and mustard in a small bowl until smooth.
4. Toss it all together. Pour the dressing over the salad and give it a good toss. I like to chill my three bean salad for a bit before serving so the flavors really come together.

Serving Ideas

If you’re making this three beans salad recipe for a cookout or summer dinner, here are some of my favorite mains to serve with it:

• Beef – I love this salad with grilled burgers or steak. It adds something fresh to balance out the smoky flavor. Surf and turf is a fun option too.
• Chicken – Grilled chicken kabobs or bruschetta chicken are my go-tos. Anything with summer vibes or a little char works great.
• Fish & Seafood – Try it with grilled shrimp or Cajun fish. I’ve even served it with grilled lobster tail for a backyard dinner that feels a little extra.
• Pork – Pulled pork or grilled pork chops pair really well with three bean salad. The freshness of the salad balances out the richness.