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Vibrant three bean salad with red onion, herbs, and a rosemary garnish in a rustic ceramic bowl.

The Best Classic Three Bean Salad

This Classic Three Bean Salad is a quick, no-cook dish bursting with vibrant herbs, crisp veggies, and a tangy-sweet vinaigrette. Perfect as a side dish or light lunch, this crowd-pleasing recipe is ready in minutes and gets better as it chills.
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Course: Side
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • 15 oz can cannellini beans, rinsed and drained
  • 15 oz can kidney beans, rinsed and drained
  • 15 oz can garbanzo beans, rinsed and drained
  • 1/2 red onion, finely chopped (about 3/4 cup)
  • 2 celery stalks, finely chopped (about 1 cup)
  • 1 cup loosely packed chopped flat-leaf parsley
  • 1 tsp fresh rosemary, finely chopped
  • 1/3 cup apple cider vinegar
  • 1/4 cup granulated sugar (adjust to taste)
  • 3 tbsp extra virgin olive oil
  • 1 1/2 tsp salt
  • 1/4 tsp black pepper

Equipment

  • Large mixing bowl
  • small whisking bowl
  • Whisk
  • Measuring Cups and Spoons
  • Sharp knife
  • Cutting Board

Method
 

  1. Finely chop the red onion, celery, parsley, and rosemary. Soak chopped red onion in cold water for 10–15 minutes to reduce sharpness, then drain well.
  2. Open and rinse all canned beans in a colander under cold water until clear. Drain thoroughly.
  3. In a large mixing bowl, combine the beans, chopped celery, drained red onion, parsley, and rosemary.
  4. In a small bowl, whisk together the apple cider vinegar, sugar, olive oil, salt, and black pepper until emulsified.
  5. Pour the dressing over the bean and veggie mixture. Toss gently but thoroughly to coat everything evenly.
  6. Cover and chill for at least 2–4 hours, preferably overnight, to allow flavors to meld.
  7. Let sit at room temperature for 15–20 minutes before serving. Toss once more and enjoy.

Notes

Soaking red onions helps mellow their sharpness. Be sure to rinse beans thoroughly for better flavor and texture. Adjust sugar and vinegar to taste for ideal balance. Don’t skip the chilling step — it lets the flavors meld beautifully. Store in the fridge, but avoid freezing.