10-Minute Easy 3 Bean Salad with Green Beans
Jul 11, 2022 (Last updated May 15, 2026) by Hannah Sunderani
This easy 3 bean salad comes together effortlessly in 10 minutes! The recipe is made with canned chickpeas, kidney beans and fresh green beans. Vegan, gluten-free, and a great meat-alternative for plant-based foodies. Best of all is that it takes just 10 minutes to make.
I like to serve it alongside my oven-roasted crispy smashed potatoes for a well-rounded feast. So, let me tell you exactly how to make this 3 bean salad with green beans so that you can enjoy it pronto!
Why You’ll Love My Recipe
As a vegan I’m always looking for recipes that keep you full and satiated, i.e. simple plant-based alternatives to meat dishes. But to be honest, I usually pass on pre-prepared 3 bean salads at a parties because they’re waaay too mushy and sweet! (What’s with all the sugar in bean salads!?)
This recipe is crisp, tangy, and herby; with a subtle hint of sweetness from natural agave syrup. It’s a bean salad that I actually want go back for seconds. It also keeps really nicely without getting mushy, so you can prepare it well in advanced. Perfect for picnics or potlucks!
Hannah xx
How to make this 3 bean salad
Making this 3-bean salad with green beans is simple and straightforward. Anyone can do it and you definitely don’t need to be a master chef! Here’s what you’ll do:
Make this bean salad with me!
Make this salad with me on my YouTube Cooking Show Vegan Afternoon with Two Spoons. In this recipe I share 4 protein-packed salads including this plant-forward 3 bean salad!
So there we have it, a delicious 3 Bean Salad Recipe that’s perfect for picnics and potlucks, gluten-free, vegan and protein packed!
I’m sure you’re going to love this recipe as much as we do. If you do make this recipe please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have.
10-Minute Easy 3 Bean Salad with Green Beans
Ingredients
- 200 g fresh green beans (tips removed)
- 1 can kidney beans (14 oz/400mL)
- 1 can chickpeas (14 oz/400mL)
- 1/3 cup thinly sliced red onion
- 1/4 cup fresh parsley tightly packed, chopped
- 1 handful fresh basil leaves (optional)
Dressing:
- 1/4 cup apple cider vinegar
- 1/4 cup balsamic vinegar
- 1/4 cup avocado oil
- 1 tbsp dijon mustard
- 2 tbsp agave
- 1/2 tsp fine sea salt
Instructions
- Add 4 cups of water to a medium pot and bring to a boil. Meanwhile fill another bowl with icy water. Add the green beans to the pot and boil for 3 minutes, or until just tender. Then scoop out the green beans and submerge immediately into the icy water to cool. Drain and pat dry.
- Chop the green beans into bite sized pieces and add to a large mixing bowl. Strain and rise the canned kidney beans and chickpeas and add to the bowl, along with the red onion and fresh parsley.
- Prepare the dressing: In a small bowl combine the apple cider vinegar, balsamic vinegar, avocado oil, dijon mustard, agave and sea salt. Pour the dressing over the bean salad and toss to combine. Chill in the fridge for 1 to 2 hours. Transfer to a serving bowl, optional to sprinkle with a handful of fresh basil leaves before serving.
Watch The Video
Notes
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See more step-by-step instructions by visiting the recipe story here!
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