Italian Three Bean Salad

It’s my go-to for picnics, potlucks, and quick lunches. You can serve it cold, prep it ahead of time, and feel good knowing it’s full of fiber and plant-based protein. I make a big batch on Sundays, and it holds up beautifully in the fridge all week.

And if you’re into bean salads (I mean, who isn’t?), you’ll also love my Tuscan Bean Salad. It’s another veggie-packed winner that’s just as meal-prep friendly!

Ingredients

• Chickpeas – Canned chickpeas bring heartiness and a nutty flavor. Drain and rinse well.
• White beans – Cannellini or navy beans work best here for a soft, creamy texture.
• Red beans – Add color and a mild flavor. Kidney beans are perfect.
• Bell pepper – Diced for crunch and a pop of sweetness. Red, yellow, or orange work well.
• Celery – Thinly sliced for a crisp, refreshing bite.
• Shallots – Milder than red onion and great raw. They add a sweet-savory kick.
• Fresh parsley – Brightens everything up and adds that Italian touch.
• Avocado oil – Light and buttery. You can use olive oil instead if that’s what you have.
• Lime juice – Fresh is best! Adds brightness and balances the richness of the beans.
• Dijon mustard – Brings depth and a little zing to the vinaigrette.
• Salt & pepper – To taste, added at the end.

How to Make Italian Three Bean Salad

Step-by-Step Instructions:

1. Rinse the beans.
Open your cans of chickpeas, white beans, and red beans. Drain them using a colander, then rinse thoroughly under cold water. Let them drain completely while you prep the veggies.

2. Chop the veggies.
Dice the bell pepper and shallots into small, even pieces. Slice the celery stalks thinly. Chop your parsley finely — you’ll want about a quarter cup packed.

3. Combine the salad.
In a large mixing bowl, toss together the drained beans, diced bell pepper, celery, shallots, and parsley. Use a large spoon or salad tongs and mix gently to avoid crushing the beans.

4. Make the vinaigrette.
In a small bowl, whisk together the avocado oil, lime juice, and Dijon mustard until smooth and emulsified. Taste and season with salt and pepper to your liking.

5. Toss and chill.
Pour the dressing over the salad and gently toss until everything is well coated. Cover and chill in the fridge for at least 30 minutes to let the flavors meld together. Serve cold or at room temperature.

Tips for Success

• Don’t skip the chilling time. This salad really shines after it’s had time to rest and absorb the vinaigrette.
• Use fresh lime juice. Bottled juice just doesn’t have the same brightness.
• Rinse the beans well. Canned beans can be salty and starchy — a good rinse makes them taste fresher and lighter.

Variations

1. Change up the beans.
Swap in black beans, edamame, or pinto beans. It’s forgiving — just keep the total amount the same.

2. Add more crunch.
Chopped cucumber, diced radish, or even shredded carrots make great additions.

3. Make it a meal.
Add cooked quinoa, a can of tuna, or crumbled feta to turn this into a full lunch bowl.

Serve With & Storage

Great with:

• Grilled chicken, shrimp, or sausages
• Slices of crusty Italian bread
• Piled into a pita with greens and hummus

Storage Tips:

• Store in an airtight container in the fridge for up to 4 days.
• Stir before serving — the dressing can settle at the bottom.
• Avoid freezing (the texture of the beans changes).

Frequently Asked Questions