This Easy Three Bean Salad is perfect if you’re looking for a quick, refreshing side dish that’s both nourishing and full of flavor.

Unlike traditional bean salads that are loaded with mayo or sugar, this version is dressed in a light red wine vinaigrette with a touch of honey and Dijon. Crisp-tender green beans and protein-rich cannellini and kidney beans soak up the bright dressing, while fresh basil adds a bright, herby finish. It’s the perfect make-ahead dish for barbecues, potlucks, or even a healthy lunch prep.

The best part is that it comes together in just 20 minutes and tastes even better after it rests for a bit.

Here’s the short version: blanch 8 ounces of fresh green beans for 3 minutes, then toss them with a can each of cannellini and red kidney beans, fresh basil and green onion in a dressing of red wine vinegar, Dijon, honey and olive oil. It takes 20 minutes, serves 4 to 6, and keeps for 3 days in the fridge.

What You’ll Love About Three Bean Salad

• Quick & Easy: Ready in 20 minutes with minimal prep, which makes it great for weeknight meals.
• Plant-Based Protein: Beans offer fiber and protein to keep you satisfied.
• Light, Fresh Dressing: A quick homemade dressing made without mayo or processed ingredients.
• Make-Ahead Friendly: Tastes even better after it sits in the fridge.
• Naturally Gluten-Free & Dairy-Free: A great choice for most dietary needs, especially gluten-free and dairy-free.

What You’ll Need To Make This Easy Three Bean Salad

For the Salad:

• Fresh green beans: Just blanched until crisp-tender for texture and color. Great for using up fresh green beans from your summer garden.
• Cannellini beans & red kidney beans: For protein, fiber, and contrast. Light or dark kidney beans both work.
• Fresh basil: Adds vibrant flavor and a summery finish. Feel free to add additional summer herbs like fresh parsley or chives.
• Green onion: Offers a subtle bite and freshness. If you don’t have green onions, chopped white onion is a great substitute.

For the Dressing:

• Red wine vinegar: For a bright, tangy base. Feel free to use sherry vinegar if you have that on hand.
• Dijon mustard: Helps emulsify the dressing and adds depth to the dish.
• Honey: Balances the acidity of the vinegar with a touch of sweetness.
• Extra virgin olive oil: A heart-healthy fat that makes everything come together.
• Kosher salt & black pepper: Essential for bringing out all the flavors.

(See the printable recipe card below for full measurements.)

How To Make This Easy Three Bean Salad

1. Blanch the green beans: Bring a pot of salted water to a boil. While it heats, prepare a large bowl of ice water. Cook the green beans for 3 minutes, until just tender but still vibrant. Immediately transfer to the ice water to stop the cooking. Drain well.
2. Make the vinaigrette: In a large bowl, whisk together red wine vinegar, Dijon mustard, and honey until smooth. Slowly whisk in olive oil until fully combined.
3. Assemble the salad: Add the blanched green beans, cannellini beans, kidney beans, fresh basil, and green onion to the dressing. Sprinkle generously with kosher salt and freshly ground pepper.
4. Toss & serve: Gently toss everything together until well coated. Serve immediately or refrigerate for up to 2 hours to let the flavors meld. The dressing for this easy three bean salad is even better once it has rested a while.

Ideas to Serve with Three Bean Salad

This salad belongs next to anything from the grill: burgers, chicken, salmon or steak. It’s also a great potluck and picnic side because it doesn’t have mayo and holds up well. For a light lunch, spoon it over a bed of greens or serve it with a hard-boiled egg or two for extra protein.

Tips & Variations

• Make it ahead: This salad holds up well in the fridge for up to 3 days. This makes it perfect for assembling ahead of time for potlucks and your summer weekend barbecues.
• Switch the beans: If you’re not a fan of cannellini or kidney beans, try garbanzo beans or black beans for a twist.
• Add crunch: Toss in some diced celery or cucumber for a little texture.
• Add cheese: A sprinkle of feta or shaved Parmesan is a delicious addition.
• Change up the herbs: Try fresh dill or chives instead of basil for a different flavor profile.
• Storage: Store in an airtight container in the refrigerator for up to 3 days. The beans will continue to soak up the dressing, making it even more flavorful. Stir gently before serving, and if needed, add a drizzle of olive oil to refresh.

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Three Bean Salad FAQs

What’s in the three bean salad dressing?

Just four ingredients: 1/4 cup red wine vinegar, 2 teaspoons Dijon mustard, 2 1/2 tablespoons honey and 1/2 cup extra virgin olive oil. Whisk the vinegar, mustard and honey first, then slowly whisk in the oil so it emulsifies.

Can I use canned green beans?

Fresh green beans are what give this salad its crunch. Canned green beans are already cooked very soft, so they turn mushy once they’re tossed with the dressing. Stick with fresh for this one.

Why do the green beans go into ice water?

The ice bath stops the cooking right away, so the beans stay crisp and bright green instead of turning dull and soft as they cool.

Is three bean salad healthy?

This version is. It skips the mayo and the sugary dressing of a lot of classic bean salads, and the beans give you plenty of fiber and plant-based protein.

Bringing it to a party? Here are more potluck recipes everyone loves, and my Mediterranean Bean Salad is another great make-ahead option.