Dinner

Three Bean Salad Recipe

ByHarper Ellington March 29, 2026March 29, 2026

Introduction

Three Bean Salad is a vibrant and refreshing dish that’s perfect for warm days or as a colorful side. Combining chickpeas, kidney beans, and crisp green beans with a tangy, zesty dressing, it’s easy to prepare and full of wholesome flavors. This salad is great for picnics, potlucks, or a healthy lunch.

A close-up view of a large white bowl filled with a colorful bean salad, consisting of three main layers: bright green cut green beans, small round beige chickpeas, and dark red kidney beans mixed throughout. Thin white strips of onion and slices of radish with red edges and white centers are scattered on top, adding texture and contrast. The salad appears lightly coated with a dressing, adding a slight shine, and is garnished with small sprigs of fresh herbs. Two silver serving spoons rest inside the bowl. The bowl is placed on a white marbled surface with a grey patterned cloth partially visible on the side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 2/3 cups chickpeas (drained, 14-ounce can)
1 2/3 cups kidney beans (drained, 14-ounce can)
8 ounces fresh green beans (washed and trimmed)
1/2 medium yellow or white onion (thinly sliced)
6-7 medium radishes (sliced)
1/4 cup fresh dill (chopped)
1/2 teaspoon salt
4 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon maple syrup
2 cloves garlic (minced)
1/2 teaspoon crushed red pepper flakes (optional)
1/2 teaspoon salt (more to taste)

Instructions

Step 1: Trim the ends off the green beans and cut them into 1-inch pieces. Slice the onion into thin quarter circles. Slice the radishes into very thin rounds, about 1/8-inch thick. Mince the garlic and finely chop the fresh dill.
Step 2: Bring 2 cups of water to a boil with 1/2 teaspoon salt. Prepare a bowl of ice water. Add the green beans to the boiling water and cook for 30 seconds. Drain and immediately plunge them into the ice water to stop cooking and keep them crisp. Drain again and set aside.
Step 3: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, maple syrup, minced garlic, crushed red pepper flakes (if using), and 1/2 teaspoon salt until smooth to make the dressing.
Step 4: Combine the drained chickpeas, kidney beans, blanched green beans, sliced onion, radishes, and chopped dill in a large bowl.
Step 5: Pour the dressing over the salad and toss thoroughly until everything is well coated. Taste and adjust salt if needed.
Step 6: Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld. Toss again before serving to redistribute the dressing.

Tips & Variations

Use fresh lemon juice for the best bright, tangy flavor. Bottled lemon juice can alter the taste.
If you prefer a milder onion flavor, soak the sliced onions in cold water for 10 minutes before adding.
Add chopped fresh parsley or basil for an herby twist.
For extra crunch, sprinkle toasted walnuts or sunflower seeds on top just before serving.
To make this salad vegan, ensure your Dijon mustard contains no honey.

Storage

Store the three bean salad in an airtight container in the refrigerator for up to 3 days. The flavors will deepen over time, but the green beans may soften slightly. Give the salad a gentle toss before serving again. This salad is best served chilled or at room temperature; no reheating is necessary.