Dreena Burton’s Easy 3-Bean Salad

This is a fresh, oil-free variation on the three-bean salad often found in grocery store delis. It tastes best after a day in the fridge so the flavors can meld, but you can absolutely eat it fresh. The hearty combination of chickpeas, kidney beans, and black beans is complemented by crunchy celery, sweet apple, and bell pepper so each bite is equal parts refreshing and satisfying. A light Dijon vinaigrette rounds out the flavor profile to create the perfect grab-and-go salad for busy weekdays. If you prep a big batch in advance, it'll keep well in the fridge for 3 to 4 days. Just be sure to toss just before serving to redistribute the tasty dressing!

Tip: Ground cloves add great nuanced flavor to this salad. Start with a pinch and see how you like it!

From Let Them Eat Vegan

For more inspiration, check out these tasty ideas:

By Dreena Burton,

Ingredients

  • 1 medium apple, peeled if desired, cored, and chopped (¾ cup)
  • ½ teaspoon lemon juice
  • 4 cups cooked chickpeas, kidney beans, and black beans, rinsed and drained if using canned
  • 1 cup chopped green and/or red bell pepper
  • ½ cup sliced scallions (mostly green parts)
  • ¼ cup finely chopped celery
  • 3½ tablespoons apple cider vinegar
  • 1 tablespoon pure maple syrup
  • 1 to 1½ teaspoons Dijon mustard
  • ½ teaspoon sea salt
  • Freshly ground black pepper, to taste
  • Pinch ground cloves, plus more to taste (see tip in intro)

Instructions

  • In a large bowl combine apple and lemon juice; toss to coat. (This will help preserve the color of the apple.) Add the remaining ingredients; toss to combine. If you like, season with additional salt and black pepper.

Comments (4)

(5 from 2 votes)

Recipe Rating

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Lorrie

I used three cans. One each of chickpea, black bean and black eye peas. Turn out delicious. I am trying to add this to my weekly planner but I can’t find it on that app.

Trish

Delicious! Bean salad was one of my favorite salads until I found out how much sugar is in traditional bean salads. I never thought I'd find a 3 bean salad I like without sugar! Thank you!

Trudy

For this recipe if I use canned beans, would I use 1 can of each of those beans? Or more?

Yone

I believe most canned beans have 1 1/2 cups per can. So if it were me I would measure them first.

About the Author

Headshot of Dreena Burton

About the Author

Dreena Burton

Dreena Burton has written six cookbooks charting her journey as a plant-powered cook and at-home mother of three. Always passionate about creating nutritious recipes, she is an advocate of using the “vegan basics” (beans, nuts, seeds, whole grains, fruits, and vegetables) to create dishes that are healthy but also very satisfying and delicious! For more on her plant-powered recipes and newest cookbook, Dreena’s Kind Kitchen: 100+ Whole-Foods Vegan Recipes to Enjoy Every Day, visit dreenaburton.com, and follow her on Instagram and Facebook.
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