Three Bean Salad

15 min prep time, serve 6 people

Three Bean Salad the best for quick side dishes.  Packed with protein and fiber and when they’re made without mayo, they’re perfect for serving on a hot summer day!


  • Salad
    • 15.5 oz garbanzo beans, drained and rinsed
    • 15.5 oz red beans, drained and rinsed
    • 15.5 oz cannellini beans, drained and rinsed
    • 3 garlic cloves, minced
    • 2 Roma tomatoes, diced
    • 1 red onion, diced
    • 1 red bell pepper, diced
    • 1/4 cup cilantro leaves, chopped
    • 1/4 cup parsley, chopped
  • Dressing
    • 1/3 cup olive oil
    • 4 tbsp red wine vinegar
    • salt, black pepper to taste


  1. In a large bowl, add the garbanzo beans, red beans, cannellini beans, garlic, chopped red onion, diced tomato, red bell pepper, chopped parsley, and cilantro.
  2. In a small bowl, whisk olive oil, vinegar, salt, and pepper to make your vinaigrette dressing. Pour vinaigrette over the ingredients in the large bowl and toss well to coat.
  3. Transfer the salad to the refrigerator for several hours to allow the beans to soak up the flavor of the dressing.
  4. Serve.