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+ servings

Three Bean Salad

A simple salad of pantry staples that's full of fiber and flavor.
Prep Time10 mins
Course: Salad
Servings: 6 servings


  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can can garbanzo beans, drained and rinsed
  • 1/4 red onion, finely chopped, or a diced shallot or 3-4 thinly sliced green onions
  • 2 celery stalks, finely chopped
  • 1/2 cup loosely packed chopped flat-leaf parsley (or dill, cilantro, rosemary or whatever you have!)
  • Super simple salad dressing
  • 1/4 cup cane or refined sugar, or honey or maple syrup to taste
  • Maldon or kosher salt and pepper to taste


  • In a medium bowl, mix all the beans together. 
  • Add any other chopped onions or vegetables you have on hand: diced bell pepper, diced cucumber, diced green beans or cherry tomatoes. Add the herbs and toss to combine.
  • Drizzle with about 1/2 cup of super simple salad dressing. Add the sugar, salt and pepper and mix well. 
  • Let the salad come to room temp before serving, and taste for seasoning because you may need more salt or salad dressing. 


Lasts about a week. Store covered in a container in the refrigerator.