Easy Vegan Three-Bean Salad With Fresh Green Beans

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If you’re craving something fresh, simple, and full of flavor, this easy vegan three-bean salad is it!

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With crisp green beans, hearty cannellini beans, black beans, and fresh vegetables tossed in a tangy dressing, this is a protein-packed salad that comes together in minutes with simple ingredients.

• Prep time: 10 minutes
• Cook time: 5 minutes
• Total time: 20 minutes
• Servings: 6
• Prep level: Beginner +

Ingredient Notes

• Fresh green beans: Quickly blanching them keeps their color bright and their texture crisp-tender. Frozen green beans can work in a pinch, but fresh really makes the salad pop.
• Cannellini beans: Creamy and mild, these white beans add a silky texture. You can swap in navy beans or great northern beans if you prefer.
• Black beans:​ Earthy and hearty, they bring a depth of flavor. Pinto beans or red kidney beans can be used.
• Red onion: Adds a sharp bite and pop of color. For a softer flavor, use sweet onions or shallots.
• Cucumber – Brings extra crunch and refreshing flavor. Other flavorful vegetables that you can use are chopped green or red bell pepper or cherry tomatoes.
• Fresh herbs: I like to use parsley in my salad. Other great options include fresh basil, oregano, and mint.
• Simple vinaigrette – A mix of olive oil, apple cider vinegar / red wine vinegar, fresh garlic cloves, maple syrup, and seasonings ties everything together with a zesty flavor.

Easy Vegan Bean Salad

To make this three-bean salad, start by boiling the green beans in a large pot of salted water just until tender, then transfer them to an ice bath to cool. Lay out beans to dry on a clean kitchen towel.

In a large bowl, combine the cooled green beans with the cannellini beans, black beans, red onion, and cucumber. Whisk the dressing ingredients together in a small bowl, then pour it over the bean mixture and toss until everything is coated.

Sprinkle in the chopped parsley and give the salad another toss. Chill the salad to let the flavors meld, then serve and enjoy!

See the recipe card below for complete measurements and detailed instructions.

Laura Belle’s Tips

1. Don’t skip the blanching – Just a quick dip in boiling water, then straight into an ice bath, keeps the fresh green beans crisp and bright green.
2. Rinse beans – It removes the canned taste and a sticky liquid from the beans, resulting in a cleaner flavor. Rinsing also lowers the high sodium content found in the canning liquid. Simply empty canned beans into a colander over the sink, then rinse beans under cool water for a few seconds.
3. Make it a four, five, or six-bean salad – Add more of your favorite beans for a big batch of deliciousness!
4. Let it chill – Giving the salad at least 30 minutes in the fridge allows all the beans to soak up the vinaigrette for more flavor.
5. Make it ahead – This salad actually gets better as it sits, so it’s perfect for meal prep the day before.

​Optional add-ins

• Veggies: You can add chopped celery, cherry tomatoes, green or red bell peppers for new flavors and textures.
• Mix up the beans: There are lots of beans that you can use, all offering great texture and flavor. The most popular are garbanzo beans, wax beans, and black-eyed peas.

Storing

Refrigerator – This salad keeps well in an airtight container in the fridge for up to 4 days. The flavors mingle and deepen as it chills, so its actually tastier after sitting overnight. Refresh before serving, give it a quick toss.

What to Serve with Three-Bean Salad

This salad goes with just about anything! Here are some tasty pairing ideas:

• Grilled favorites​ – Pair with veggie skewers, portobello mushrooms, or grilled shrimp for a light summer meal.
• Burger & sandwiches​ – A fresh side for veggie burgers, chicken sandwiches, or even a simple steakburger.
• Cookout classics – Serve alongside corn on the cob, potato salad, or smoky BBQ mains like slow cooker chicken from Back To My Southern Roots.

Whether you’re serving it at a summer cookout, packing it for lunch, or just looking for a quick side to round out dinner, this easy three-bean salad is always a hit. It’s fresh, flavorful, and make-ahead friendly. Give it a try and watch it become your new go-to side dish. Cheers, Laura Belle

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Yield: 6

Easy Vegan Three-Bean Salad With Fresh Green Beans

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With crisp green beans, hearty cannellini beans, black beans, and fresh vegetables tossed in a tangy dressing, this is a protein-packed salad that comes together in minutes with simple ingredients.

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Ingredients

• 8 ounces fresh green beans, trimmed and halved
• 1 can (15.5 oz) cannellini beans, drained and rinsed
• 1 can (15.5 oz) black beans, drained and rinsed
• 1/2 cup thinly sliced red onion
• 1 cup diced cucumber – medium, peeled
• 3 tablespoons fresh parsley, finely chopped
• Vinaigrette:
• 1/4 cup olive oil
• 1/4 cup apple cider vinegar (red wine vinegar or lemon juice)
• 2-3 garlic cloves – minced
• 1 tablespoon maple syrup or honey
• ​Pinch of red pepper flakes – optional
• Salt and black pepper to taste

Instructions

1. Bring a pot of salted water to a boil.
2. Add the green beans and cook for 2 minutes, until crisp-tender.
3. Drain the green beans and immediately transfer to a bowl of ice water to stop the cooking. Once cool, drain well and place on a clean kitchen towel to dry.
4. In a large mixing bowl, combine the cooled green beans, cannellini beans, black beans, red onion, and cucumber.
5. Make the vinaigrette – In a small bowl, whisk together the olive oil, apple cider vinegar, garlic, maple syrup, red pepper flakes (if using), salt, and pepper.
6. Pour the vinaigrette over the salad and toss gently. 
7. Sprinkle the parsley and mix until the ingredients are well coated.
8. If time allows, cover and chill for at least 30 minutes to let the flavors develop.
9. Serve cold and enjoy!

Notes

Optional add-ins

Chopped celery, cherry tomatoes, and green or red bell peppers to this salad for new flavors and textures. 

There are lots of beans that you can use, all offering great texture and flavor. Use your favorite!

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 207Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 393mgCarbohydrates: 29gFiber: 5gSugar: 14gProtein: 5g

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