Three-Bean Salad

Real Simple
Three-Bean Salad Recipe
Photo: James Baigrie
Cannellini beans, kidney beans and chickpeas star in this easy bean salad that’s flavored with a tangy fresh herb and lemon vinaigrette.
Makes 4 to 8 servings


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1 15-ounce can cannellini beans, drained and rinsed
1 15-ounce can chickpeas, drained and rinsed
1 15-ounce can kidney beans, drained and rinsed
2 celery stalks, finely chopped
1/2 red onion, finely chopped
1 cup fresh flat-leaf parsley leaves, finely chopped
2 tablespoons finely chopped fresh rosemary
3 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper


In a large bowl, combine the cannellini beans, chickpeas, kidney beans, celery, onion, parsley, and rosemary.

In a small bowl, whisk together the lemon juice, oil, salt, and pepper. Drizzle the vinaigrette over the salad and toss. Serve at room temperature.

Created date

May 2006

Nutritional Information

Calories 205
Caloriesfromfat 40 %
Fat 9 g
Satfat 1 g
Cholesterol 0 mg
Sodium 675 mg
Carbohydrate 26 g
Fiber 7 g
Sugars 4 g
Protein 7 g