Fast Three Bean Salad

I’ve been trying hard to add more protein to my diet. I LOVE beans and this Three Bean Salad is delicious! Like many bean salads, it tastes better as it sits and is even better the next day once the dressing has soaked with the beans and veggies.

Serves: 6

Fast Three Bean Salad

40 minPrep Time

40 minTotal Time

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  • 1 (14.5 ounce) can cut green beans
  • 1 (15 ounce) can chickpeas
  • 1 (15 ounce) can red kidney beans
  • 1 red bell pepper (finely chopped)
  • 1 cup romaine lettuce (chopped)
  • 1/3 cup packed fresh parsley (finely chopped)
  • 3 green onions (finely chopped)
  • Salt and Pepper, to taste (for seasoning before serving)
  • Dressing:
  • 8 Tablespoons fresh lemon juice
  • 1 1/2 Tablespoons extra virgin olive oil (to taste)
  • 1 Tablespoon apple cider vinegar
  • 1 Tablespoon pure maple syrup
  • 1 Tablespoon Dijon mustard
  • 1/4 teaspoon salt


  1. Drain green beans and place in a large bowl.
  2. Drain and rinse the chickpeas and kidney beans and add them to the green beans.
  3. Then add in the red pepper, lettuce, parsley, and green onions. Mix together.
  4. Dressing
  5. In a small bowl, whisk together the dressing ingredients until combined. Adjust to taste if needed.
  6. Pour on dressing over salad and mix well. Place in the fridge for 30 minutes to allow the flavors to develop. Season with salt and pepper and adjust dressing to taste. Salad will taste even better the next day. Stores in the fridge for up to 3-4 days.


You can substitute 1 cup of cooked fresh beans that have been cut into 1 inch pieces instead of canned beans in this recipe. You can also use Italian dressing instead of making your own and it tastes great too.



899 cal


71 g


61 g


9 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
Recipe adapted from Oh She Glows
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