This Bean Salad Recipe is a three bean salad (3 bean salad) made with black, kidney and cannellini beans, some vegetables and cilantro all tossed in a delicious bean salad dressing.

bowl of three bean salad

This recipe will remind you a bit of a classic three bean salad, but we’ve added celery, cucumber, onion, tomato, cilantro and tossed it in a lime vinaigrette spiced up with authentic Mexican flavors..  

bowl of 3 bean salad

3 Bean Salad Recipe

  • Black Beans
  • Kidney Beans
  • Cannellini Beans
  • Red Onion
  • Celery
  • Cucumber
  • Tomatoes
  • Cilantro
  • Bean salad dressing

Variations

  • Add chopped red pepper
  • Toss in more minced jalapeno (more than whats in the jalapeno dressing)
  • Add corn
  • Sprinkle in Cojita cheese
  • Add green or black olives
  • Sprinkle in a little dried oregano 

How to Make this Three Bean Salad

This is 3 bean salad recipe comes together in about 15 minutes start-to-finish. 

  1. Make dressing:  Whisk the ingredients together and refrigerate the ingredients for the dressing and refrigerate before use.
  2. Prepare vegetables:  Wash, peel and chop the onions and cucumber  then toss in a large mixing bowl.
  3. Rinse beans:  Rinse and drain the canned beans very well and add them to the large mixing bowl.
  4. Mix salad:  Drizzle just enough dressing around inside edges of the salad bowl then fold the ingredients into the dressing. This is a good method for tossing salads with dressing, rather than pouring the dressing right on the ingredients which weighs the ingredients down and can make them soggy. We’re just going for a light and even coating on the ingredients. Then gently toss to combine.  s
  5. Cilantro:  Sprinkle in chopped cilantro leaves and toss again.
  6. Season:  Season with salt and freshly ground black pepper to taste.

How to Prep This 3 Bean Salad Ahead of Time

This is an easy salad to prep ahead of time because we’re working with hearty ingredients. Just prep the ingredients ahead of time, drain and rinse the beans, peel and chop the cucumber, celery and onion and refrigerate in bowls or baggies separately. Whisk the ingredients for the dressing then pour into a mason jar and refrigerate. Dressing always tastes even better if it’s allowed to rest for a couple of hours before serving.  Then when you’re ready to serve, just chop the cilantro and add all of the ingredients to a bowl and toss with the dressing. This salad travels well and it makes a great addition to summer barbecues, picnics and potlucks.  It’s also a filling main for vegans!

bowl of bean salad ingredients

Bean Salad Dressing

This dressing uses simple ingredients to lightly toss your salad with.  You can adjust the seasoning after tossed, adding more or less, to your liking.

  • Lime juice
  • Extra-virgin olive oil (or avocado oil)
  • Garlic, smashed
  • Honey or pure maple syrup 
  • Dijon mustard
  • Jalapeno
  • Cumin powder
  • Salt and freshly ground black pepper to taste

You will likely have a little dressing left-over that you can use to freshen up any leftover bean salad with.

How to Make Bean Salad Dressing

  1. In a small bowl, whisk together the olive oil, lime juice and the rest of the ingredients.
  2. You can also add the ingredients to a mason jar, seal the lid tightly and shake to mix the ingredients well.

bowl of legumes and chopped vegetables

What I Love About This Recipe

  • It’s quick and easy to make
  • Makes a great side dish or vegan main
  • Perfect for potluck and barbecues
  • It’s hight in protein and fiber
  • Great to add to a green salad for a little added protein

bowl of three bean salad

Serving Suggestions

This salad can be served as a healthy side dish with burgers, quesadillas and more.

More Healthy Bean Salad Recipes

bowl of three bean salad
Yield: 8 servings

Bean Salad Recipe

Prep Time 15 minutes
Total Time 15 minutes

This Bean Salad Recipe is loaded with black, kidney and cannellini beans, vegetables and cilantro all tossed in a jalapeno lime vinaigrette.

Ingredients

  • 1 15-ounce can black beans, rinsed and drained
  • 1 15-ounce can cannellini beans, rinsed and drained
  • 1 15-ounce can kidney beans, rinsed and drained
  • 1/4 cup red onion, chopped fine
  • 3/4 cup celery, chopped
  • 1 small cucumber, peeled seeded and chopped
  • 3/4 cup fresh cilantro, chopped
  • 2 tomatoes, chopped fine

Bean Salad Dressing

  • 1/4 cup lime juice
  • 1/2 cup extra-virgin olive oil (or avocado oil)
  • 1 clove garlic, smashed, peeled and minced
  • 2 tablespoons plus 1 teaspoon honey or pure maple syrup
  • 1 teaspoon Dijon mustard
  • 1 teaspoon jalapeno, minced
  • 1/4 teaspoon cumin powder
  • salt and freshly ground black pepper to taste

Instructions

  1. In a large bowl, add the ingredients for the salad and toss.
  2. Drizzle the dressing over the ingredients and toss again.
  3. Refrigerate for 45-60 minutes before serving.

For the Bean Salad Dressing

  1. Add ingredients to a mason jar and shake well until blended. Refrigerate before using.

Notes

VARIATIONS:

  • Add chopped red pepper
  • Toss in more minced jalapeno (more than whats in the dressing)
  • Add corn
  • Sprinkle in Cojita cheese
  • Add green or black olives
  • Sprinkle in a little dried oregano 

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 321Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 578mgCarbohydrates: 38gFiber: 10gSugar: 6gProtein: 12g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations.