This modern three bean salad is my take on the classic with a creamier apple cider vinaigrette (with tahini!) and no refined sugar. Made with pantry staples, this is ones of the easiest plant-based sides or lunches you can make. Served by itself or even to top another salad, it's perfect for weekly meal prep!
Between work, errands, and everything in between, finding time to prep nourishing meals can feel aspirational at best! That's exactly why I created and love this modern three bean salad-it's the kind of make-ahead recipe that actually makes life easier. It comes together in just 10 minutes with mostly pantry staples (thank you, beans!), and it lasts for days, making work lunches, snacks, and quick side dishes effortless.
While I've always loved the classic version, I wanted something less sugary and a just slightly creamy-so this one has a tangy cider vinaigrette with just a touch of tahini for that perfect balance. I especially love these beans atop a thick slice of everything bagel avocado toast or scooped into a salad (they can even share dressing!). If you're looking for a simple, protein-packed salad to meal prep for the week, this is it!
And P.S. After you try this salad, you'll love trying my other cold bean salad with more Italian vibes: easy marinated white beans.
Key Ingredients & Notes
- Three types of beans - chickpeas, kidney beans, and cannellini beans (aka white kidney beans) are what we'll use for this salad. Feel free to swap in butter beans or Great Northern beans!
- Chopped veg - Celery, red onion, and finely chopped herbs like parsley or cilantro will provide a nice flavor and crunch to this salad (plus nutrients, of course!).
- Tahini - Tahini is what's going to make the dressing a more modern take on standard modern three bean salad. We're not using a ton - just a little bit to make the vinaigrette slightly creamy (but still very light!).
How to Make Three Bean Salad
- Step 1: Drain and rinse your beans, then combine them in a large bowl.
- Step 2: Dice up your celery, red onion, and finely chop parsley.
- Step 3: Blend up or whisk together the creamy cider vinaigrette.
- Step 4: Combine beans, veggies, and vinaigrette in a bowl and gently stir together. Serve immediately or chill until ready to eat!
Make It A Complete Meal
While great on its own, I actually love to combine three bean salad with other proteins and veggies, too. It's already spiced and dressed, so it basically works as a salad dressing and salad ingredients all in one, making it perfect for adding protein to a greens or grains salad, like this simple quinoa salad.
It's also great for heaping onto a hummus-lined piece of sourdough toast, or filling pita pockets with a thick layer of lemon dill hummus and a scoop of three bean. Stuff some greens or microgreens in there, and YUM!
By the way, if you have leftover green beans (I hope it's from making air fryer green beans...), you can cut those into one-inch pieces and toss them in the salad too. It's sort of a nod to more traditional three bean salad, except in our case, that makes it four bean. No complaints here!
Bean Salad FAQs
You can store this salad in any airtight container for up to a week in the fridge.
For sure! Canned beans are convenient, but if you prefer to soak and simmer dried beans for this salad, go for it!
More Meal Prep Salads
If you loved this salad, there's more where that came from!
Did you make this three bean salad? Don't forget to leave a star rating 🌟 and comment below, and tag me on Instagram and Pinterest - I love seeing what you made!
📖 Recipe
Modern Three Bean Salad
- Total Time: 10 minutes
- Yield: ~3 cups
Description
This three bean salad is made slightly more modern with a creamy apple cider vinaigrette with Dijon, tahini, and maple syrup! A delicious, healthy, plant-based lunch just for you!
Ingredients
- 1 15-oz. can chickpeas, drained and rinsed
- 1 15-oz. can kidney beans, drained and rinsed
- 1 15-oz. can cannellini beans, drained and rinsed
- ½ cup celery, diced
- ½ cup red onion, diced
- ½ cup fresh parsley, chopped
- ¼ cup extra virgin olive oil
- ⅓ cup apple cider vinegar
- 3 cloves fresh garlic
- 1 tbsp maple syrup (or honey)
- 1 tbsp Dijon mustard
- 1-2 tbsp tahini
- ½ tsp salt
- ½ tsp pepper
Instructions
- Combine ingredients: Add the chickpeas, kidney beans, cannellini beans, celery, red onion, and parsley into a large bowl. Stir to combine everything.
- Make the vinaigrette: To a blender, add olive oil, cider vinegar, garlic, maple syrup, Dijon, tahini, salt, and pepper. Blend until everything is well emulsified. Taste and add salt if desired.
- Dress salad: Pour the creamy apple cider vinaigrette over the three bean salad and toss gently to coat. Eat immediately or store in the fridge until you're ready!
Notes
- Fresh herbs: Try swapping parsley for cilantro, and even adding a tiny bit of fresh rosemary! I recommend fresh herbs for this one for optimal flavor.
- Storing: Modern three bean salad can be stored in the fridge in an airtight container for a week.
- Prep Time: 10
- Category: Lunch, Salad
- Method: Combine
- Cuisine: American
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Matt S says
I’m leaving a positive review, because this is really delicious. It’s easy to modify and play with and I’ve been looking for a marinated style bean side that’s not too difficult.
Tera Gigot says
Thank you! So glad you liked it!
Liz says
Really good. I used what I had so swapped Basil for the parsley and walnut butter for the tahini. I don’t eat chickpeas so I used kidney, cannellini, green and waxed beans. I’ll definitely make this again.
Tera Gigot says
Oh wow, amazing ideas Liz - I'm so glad you enjoyed it!