20 Minute Three Bean Salad

This quick three bean salad is the perfect make-ahead side for busy weeknights or summer meals. It comes together in just one dish using simple pantry ingredients and fits right into our 28-minute approach—minimal prep, big flavor, and no stress.

This colorful bean salad pairs really nicely with our Chimichurri Carne Asada, Southwestern Bowl, Red Enchiladas, and our Chicken Fajita Tacos. If you love salads packed with fresh ingredients, be sure to also check out our Bow Tie Pasta Salad and Grapefruit Arugula Salad.

🫘The Three Beans

We use three kinds of beans in this salad, as each bean brings a unique flavor and texture to the mix. We love kidney beans for their slightly sweet flavor and deep red color. Garbanzo beans (or chickpeas) are starchy, white beans that offer a nutty flavor to this dish. And finally, our vegan bean salad includes black beans, which are softer with a mild flavor that nicely absorbs the other flavors of the salad’s ingredients.

🛒 Ingredients

Notes on key ingredients are provided below. Please see the recipe card below for a full list of ingredients and quantities.

Beans (Kidney, Garbanzo and black)– strained and rinsed

Corn– unsweetened, canned corn is ideal ( strained and rinsed) but frozen can will work as well if thawed ahead of time.

Shallot– chopped

Red bell pepper– chopped

Cucumber– peeled and chopped

Cilantro– both leaves & stems, finely chopped

Basil-just leaves, finely chopped

Olive oil– a good quality, extra-virigin olive oil, which will be basis of the lime dressing

Lime juice– for added flavor and punch

Salt & pepper-to flavor the dressing, adjust according to preference

Avocado– sliced and placed on top of finished salad

↪️ Substitutions

• Feel free to use any other bean/legume (like pinto beans or lentils) or combination of beans for this dish. 
• For added spice, consider adding a pinch of red pepper flakes to this salad. 
• So many herbs and spices work with this vegan bean salad. For example, dill or thyme would taste great in this dish.
• Add or swap veggies as desired. Chopped tomatoes, olives or celery would be nice add-ons!
• Feel free to swap our dressing for a dressing of your choice. A simple vinaigrette or jarred dressing of your choice are always options!

👨🏼‍🍳 Instructions

✔️ Expert Tips and Tricks

• If time permits, consider tossing the salad in the dressing a few hours before serving and placing in the fridge so that flavors can meld together.
• Slice avocado right before serving so that it doesn’t brown as it sits.
• Be careful not to smash beans as you stir this vegan bean salad. We recommend using a spoon instead of tongs.

🧊 Make Ahead and Storage

This bean salad can be prepared up to three days in advance of serving, but without the avocado. We recommend slicing the avocado right before serving.

Store this salad in an airtight container in the fridge for up to three days. However, be sure to slice fresh avocado right before serving, as sliced avocado tends to brown easily over time. We don’t recommend freezing this dish.

🍽️ Ways to Serve This Three Bean Salad

Our bean salad can be served alone or alongside another dish. This salad pairs nicely with some of the following:

• Tacos, enchiladas, chicken bowls or burritos.
• Sandwiches or wraps, like these Hot Dog Crescent Rolls, Turkey Burger Sliders or Sweet Potato Wraps.
• Grilled chicken, pork or beef dishes, like this Chimichurri Carne Asada, Panko Parmesan Pork or any of these pork chop recipes.
• Over rice, quinoa or even mashed potatoes!
• Over chips or nachos.
• With fresh cornbread or baked bread of your choice.

❓FAQ