Name: Easy No-Cook Three Bean Salad
Prep time: 30 min
Total time: 30 min
Ingredients: 15-ounce can kidney beans, drained and rinsed; 15-ounce can garbanzo beans (chickpeas), drained and rinsed; 15-ounce can cannellini beans, drained and rinsed; 3 bell peppers (red, orange and yellow), cored and diced; 3 Roma tomatoes (vine or grape tomatoes also work), seeded and diced; 1 English cucumber (with skin), diced; 1/2 red onion, diced; 1/2 cup fresh parsley, finely chopped; Salt and freshly ground pepper, to taste; 1/2 cup extra-virgin olive oil; 1/4 cup balsamic vinegar; 2 tablespoons pure maple syrup (or pure honey for non-vegans); 1 tablespoon Dijon mustard; 2 cloves garlic, minced; 1 teaspoon dried parsley, basil or oregano; Salt and freshly ground pepper, to taste

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Who doesn’t love a traditional Three Bean Salad? Honestly, I didn’t. Being a picky eater in the past, I always avoided beans, especially when served cold at parties, picnics and potlucks. But with a little culinary curiosity, I decided to reinvent this classic dish, transforming it into something I not only loved but was also excited to share.

By adding a colorful mix of fresh veggies, I created a nutritious no-cook bowl that’s as visually appealing as it is healthy. Gluten-free and 100% vegan, this Easy No-Cook Three Bean Salad is built to win over even the most bean-averse. It’s a true celebration of plant-based goodness and a perfect addition to your weekly meal prep.

Bowl Insights

The beauty of this Three Bean Salad lies in its simplicity and versatility, made possible by using canned beans. While canned beans contain some sodium, they are nutritionally similar to dried beans. To reduce sodium and enhance flavor, be sure to rinse and drain the beans well. If available, opt for low-sodium or no-added-sodium varieties too.

Now that the beans are out of the can, let’s break down the key ingredients that make this salad a standout bowl:

Kidney Beans: Provide a firm, satisfying chew and hearty texture. Rich in fiber, plant-based protein, antioxidants and essential vitamins and minerals like folate and iron.
Garbanzo Beans (Chickpeas): Add a creamy, nutty flavor to the mix. Packed with plant-based protein, fiber and B vitamins.
Cannellini Beans: Offer a soft, creamy texture that balances the salad. A great source of fiber, plant-based protein, and essential minerals like calcium and magnesium.
Bell Peppers: A trio of red, orange and yellow peppers adds a sweet, tangy crunch and vibrant color. High in fiber and antioxidants, including beta-carotene and vitamin C.
Roma Tomatoes: Juicy and sweet, offering a taste of summer in every bite. An excellent source of the antioxidant lycopene, as well as vitamins C and K.
English Cucumber: Crisp and refreshing, balancing the denser textures of the beans. Provides good hydration, along with vitamins C and K.
Red Onion: Adds a sharp, tangy flavor that complements the other ingredients. A potent source of fiber and antioxidants like anthocyanins and vitamin C.
Fresh Parsley: Provides a hint of peppery brightness to tie the salad together. Rich in beta-carotene, vitamin C and vitamin K.

Bowl Building Blocks

Here’s everything you’ll need to build this colorful, nutrient-packed bowl. Feel free to adjust the seasonings or swap out ingredients to match your taste preferences, making this recipe truly your own!

Base Bowl Blend

15-ounce can kidney beans, drained and rinsed
15-ounce can garbanzo beans (chickpeas), drained and rinsed
15-ounce can cannellini beans, drained and rinsed
3 bell peppers (red, orange and yellow), cored and diced
3 Roma tomatoes, seeded and diced
1 English cucumber, diced
1/2 red onion, diced
1/2 cup fresh parsley, finely chopped
Salt and freshly cracked black pepper, to taste

Balsamic Vinaigrette Dressing

1/2 cup extra-virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons pure maple syrup (or pure honey for non-vegans)
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 teaspoon dried parsley, basil or oregano
Salt and freshly cracked black pepper, to taste

Build Your Bowl

Bringing this Three Bean Salad together is quick and easy. With just a little chopping, mixing and tossing, you’ll create a vibrant, flavorful bowl that’s perfect as a main dish or side. For a detailed walkthrough, be sure to check out the full prepping segment on YouTube!

Prep Your Veggies: Dice the bell peppers, tomatoes, cucumber and onion into bite-sized pieces. Finely chop the parsley.
Rinse Your Beans: Thoroughly rinse and drain the kidney, garbanzo and cannellini beans.
Make the Dressing: In a blender, shaker or bowl, combine olive oil, balsamic vinegar, maple syrup, Dijon mustard, garlic and dried herbs. Season with salt and pepper. Blend, shake or whisk until smooth.
Mix the Beans: In a large bowl, toss the beans with a drizzle of dressing to coat them evenly.
Add Your Veggies: Layer the diced vegetables and herbs into the bowl.
Finish Your Bowl: Pour the remaining dressing over the salad and toss until everything is evenly coated.
Chill and Enjoy: For the best flavor, refrigerate the salad for at least 30 minutes before serving. Enjoy with crusty bread, pita bread, or even your favorite protein for a complete meal.
Store Properly: Store leftovers in an airtight container for up to 3 days. It tastes even better the next day!

Customize Your Bowl

This Three Bean Salad is incredibly versatile, making it easy to tailor to your taste or dietary needs. Whether you’re adding extra protein, swapping herbs, or experimenting with new flavors, there are plenty of ways to make this dish uniquely yours. Here are a few ideas to get you started!

Boost the Protein: Add extra protein by pairing the salad with baked tofu, tempeh or a side of quinoa.
Swap the Herbs: Substitute parsley with other fresh herbs like cilantro, dill or mint for a flavor twist.
Enhance the Flavor: Try diced avocado for creaminess, or crumbled feta cheese for a salty contrast.

Let Me See Your Bowl

If you enjoy this Three Bean Salad, which I’m quite sure you will, drop a comment below and share your pics on Instagram (@that.salad.lady) and TikTok (@thatsaladlady). Don’t forget to add the hashtags #thatsaladlady and #buildyourbowl. Add the hashtags #thatsaladlady and #buildyourbowl too.

Love it? Pin it on Pinterest and share it on Facebook using #thatsaladlady. I can’t wait to see your creations!