Traditional Three Bean Salad
Traditional Three Bean Salad
This easy and colorful three-bean salad is perfect for summer picnics or potlucks. The combination of creamy kidney beans and nutty chickpeas in a tangy dressing is a crowd-pleaser.


  • ½ red onion
  • ½ large english cucumber
  • ½ cup fresh parsley
  • 15 oz chickpeas, 1 can, drained and rinsed
  • 15 oz kidney bean, 1 can, drained and rinsed
  • 15 oz cannellini bean, 1 can, drained and rinsed
  • ¼ cup olive oil
  • ¼ cup red wine vinegar
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon pepper


  1. Thinly slice the red onion and add to a large bowl.
  2. Quarter the cucumber, remove the seeds and dice, then add to the bowl with the red onion.
  3. Use a fork to remove the leaves from the parsley, then finely chop and add to the bowl.
  4. Add the chickpeas, kidney beans, and cannellini beans to the bowl.
  5. In a liquid measuring cup or small bowl, combine the olive oil, red wine vinegar, oregano, salt, and pepper, and whisk together.
  6. Pour the dressing over the salad and mix well until evenly distributed.
  7. Enjoy!


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