This Three Bean Summer Salad is a refreshing, colorful, and nutritious dish perfect for summer gatherings or a quick healthy lunch. Packed with protein, fiber, and a variety of vegetables, it’s a dish that’s as satisfying as it is delicious. The medley of beans and fresh veggies, combined with a tangy vinaigrette dressing, creates a mouthwatering combination that’s sure to be a hit at any table.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly versatile, light, and full of vibrant flavors. The combination of beans provides a satisfying texture while the dressing brings a zesty kick. It’s not only easy to make but also quick to prepare, making it an excellent choice for a last-minute meal or a crowd-pleasing side dish. Plus, this salad is a great source of plant-based protein, which makes it both filling and nutritious.

Ingredients

1 can of kidney beans, drained and rinsed
1 can of chickpeas, drained and rinsed
1 can of black beans, drained and rinsed
1 cup of cherry tomatoes, halved
1 cup of diced cucumber
½ cup red onion, finely chopped
¼ cup fresh parsley, chopped
¼ cup olive oil
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
Salt and pepper to taste
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large bowl, combine the kidney beans, chickpeas, black beans, cherry tomatoes, cucumber, red onion, and fresh parsley.
In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper until well combined.
Pour the dressing over the salad and toss gently to coat the ingredients evenly.
Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
Serve chilled, and enjoy!

Servings and Timing

Servings: 4-6
Preparation time: 10 minutes
Chilling time: 30 minutes

Variations

I like to get creative with this salad by adding different vegetables or herbs based on what’s in season or what I have on hand. Some great variations include:

Adding diced bell peppers or zucchini for extra crunch and color.
Swapping out the parsley for cilantro for a slightly different flavor.
For a bit of sweetness, I add a handful of corn kernels or sliced strawberries.
If I want to make the salad heartier, I’ll include some diced avocado.

Storage/Reheating

This Three Bean Summer Salad stores well in the fridge for up to 3 days. I recommend keeping the dressing separate if you plan to store leftovers, as it helps prevent the salad from getting soggy. Just toss everything together again when ready to serve. I wouldn’t recommend reheating this dish since it’s best enjoyed chilled, but it’s delicious cold or at room temperature.

FAQs

Can I use dried beans instead of canned beans?

Yes, you can! If you prefer to use dried beans, make sure to cook them beforehand and allow them to cool before adding them to the salad.

Can I make this salad ahead of time?

Absolutely! In fact, the flavors get better as they sit together. You can make this salad a day or two ahead and store it in the fridge until you’re ready to serve.

Is this recipe gluten-free?

Yes, this Three Bean Summer Salad is naturally gluten-free, making it a great choice for anyone with dietary restrictions.

Can I add cheese to this salad?

If you like cheese, crumbled feta or shredded mozzarella would make a great addition to the salad. Just sprinkle it on top after tossing everything together.

How can I make this salad spicier?

To add a little heat, I sometimes toss in some chopped jalapeños or a pinch of red pepper flakes in the dressing.

Conclusion

This Three Bean Summer Salad is a simple, delicious, and healthy dish that I can enjoy on its own or as a side to complement any meal. It’s quick to make, packed with flavor, and perfect for any summer occasion. Whether you're having a picnic, a barbecue, or just looking for a light lunch, this salad will always hit the spot.

Three Bean Summer Salad

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Author: Sophia
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 40 minutes
Yield: 4-6 servings
Category: Salad
Method: No-cook
Cuisine: American
Diet: Vegan

Print Recipe

Description

A refreshing and nutritious Three Bean Summer Salad with a variety of beans, fresh veggies, and a tangy vinaigrette dressing, perfect for summer gatherings or a quick healthy lunch.

Instructions

In a large bowl, combine the kidney beans, chickpeas, black beans, cherry tomatoes, cucumber, red onion, and fresh parsley.
In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper until well combined.
Pour the dressing over the salad and toss gently to coat the ingredients evenly.
Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
Serve chilled, and enjoy!