Vegan, gluten-free and ready in under 15 minutes, this Three Bean Salad is a vibrant, healthy no-cook salad that’s perfect for quick weekday lunches, picnics, or barbecues.
The Best Easy Three Bean Salad (Vegan & Protein-Packed!)
Packed with plant-based proteins, crunchy vegetables, and a zesty lime dressing, this Three Bean Salad recipe is perfect for meal prep, barbecues, picnics, or a quick weekday lunch.
This is a bright and healthy vegan no-cook recipe that is the ideal crowd-pleaser when you have to cater for different diets.
Unlike store-bought canned bean salads that often rely on sugar, salt and vinegar, this version is fresh and vibrant with bold flavours from cumin, Dijon mustard, garlic, lime juice, and fresh coriander. Best of all? It comes together in under 15 minutes.
Why You’ll Love This Three Bean Salad Recipe
- Protein-Rich: Packed with black beans, kidney beans, and cannellini beans.
- Fibre-Dense: The beans and vegetables are both high in fibre, keeping you full for longer while supporting overall gut health and blood sugar levels .
- Meal Prep Friendly: It stays crunchy in the fridge for up to 4 days.
- Naturally Vegan & Gluten-Free: A safe and delicious option for almost any diet.
- Zesty & Fresh: No heavy mayo here, just heart-healthy olive oil and bright lime juice.
Watch How To Make This Three Bean Salad Recipe
Other Bean Recipes To Try
- Smoky Beans on Toast
- Avocado and Bean Salad
- Sweet Potato & Black Bean Mexican Casserole
- Chickpea Salad
How to Make This Three Bean Salad (Step-by-Step)
Ingredients
For the Salad
- can black beans
- can red kidney beans
- can cannellini beans
- red onion
- cucumber
- tomatoes
- yellow pepper
- fresh coriander
For the Dressing
- Dijon mustard
- extra‑virgin olive oil
- fresh lime juice
- garlic
- salt
- ground cumin
- cayenne pepper
- sugar, honey, or pure maple syrup
Step 1: Prepare the Beans
Drain and rinse the black beans, kidney beans, and cannellini beans thoroughly.
Step 2: Chop the Vegetables
Finely dice the red onion, cucumber, tomatoes, yellow pepper, and coriander. Set aside.
Step 3: Make the Dressing
In a small bowl or jar, whisk together the mustard, olive oil, lime juice, garlic, salt, cumin and cayenne pepper. Sweeten to taste with sugar, honey or maple syrup. Taste and adjust seasoning if needed.
Step 4: Build the Salad
Add the beans, vegetables and coriander to a large mixing bowl. Pour the dressing over the salad and toss until everything is evenly coated.
Step 5: Serve this Three Bean Salad
If you can let the salad rest for 10–15 minutes before serving to enhance its flavours and texture. Serve cold or at room temperature.
Variations & Add‑Ins
This Three Bean Salad recipe is incredibly versatile:
- Add avocado just before serving for creaminess
- Swap coriander for parsley if preferred
- Add jalapeño or chili flakes for more heat
- Wrap into a tortilla for a quick and speedy lunch
- Include quinoa or another wholegrain to turn it into a hearty main dish
Storage & Meal Prep
You can store this vegan Three Bean Salad in an airtight container in the fridge for up to 3 days. The flavours will continue to develop, making it ideal for meal prep.
Frequently Asked Questions (FAQs)
Absolutely. Chickpeas, butter beans, black eye peas or pinto beans make great substitutions if you don’t have one of the three listed.
Yes! It is high in plant-based protein, fibre, and healthy fats, making it an excellent choice for weight management and heart health.
Absolutely. In fact, this Three Bean Salad tastes even better after a few hours in the fridge. Making it ahead allows the beans to absorb the dressing.
This Three Bean Salad pairs well with grilled vegetables, vegan burgers, wraps, or as part of a picnic or barbecue spread.
I hope you enjoy this three bean salad recipe as much as I do. If you do make them, don’t forget to tag me on Instagram!
Three Bean Salad Recipe
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Watch How To Make This Recipe
Ingredients
- 400 g can black beans rinsed and drained
- 400 g can red kidney beans rinsed and drained
- 400 g can cannellini beans rinsed and drained
- ½ medium red onion finely diced
- 150 g cucumber finely diced
- 200 g tomatoes finely diced
- 1 yellow pepper finely diced
- 25 g fresh coriander finely chopped
DRESSING:
- 1 tsp Dijon mustard
- 80 ml extra-virgin olive oil
- 4 Tbsp fresh lime juice
- 2 cloves garlic grated
- ¼ tsp salt
- ¾ tsp ground cumin
- ¼ tsp cayenne pepper
- 1 tsp sugar, honey, or pure maple syrup according to taste
Instructions
- Rinse and drain the beans.400 g can black beans, 400 g can red kidney beans, 400 g can cannellini beans
- Cut the red onion, cucumber, tomatoes, and yellow pepper into small dice. Chop the coriander. Set aside½ medium red onion, 150 g cucumber, 200 g tomatoes, 1 yellow pepper, 25 g fresh coriander
- Make the dressing: In a small bowl or jar, whisk together the mustard, olive oil, lime juice, garlic, salt, cumin and cayenne pepper. Sweeten to taste with sugar, honey or maple syrup.1 tsp Dijon mustard, 80 ml extra-virgin olive oil, 4 Tbsp fresh lime juice, 2 cloves garlic, ¼ tsp salt, ¾ tsp ground cumin, ¼ tsp cayenne pepper, 1 tsp sugar, honey, or pure maple syrup
- Place the beans in a large salad bowl. Add the diced red onion, cucumber, tomatoes, yellow pepper, and coriander.
- Add the dressing and toss well until everything is well combined.
- If you have time, let the salad rest for 10–15 minutes before serving as this will enhance its flavours and texture.
Nutrition
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/three-bean-salad-recipe/
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