Classic Three Bean Salad

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Looking for a tasty recipe that’s the perfect simple summer side dish for your upcoming BBQ or potluck? This classic three bean salad is not only healthy, tasty, and delicious, but also won’t break the bank! This is also the type of recipe that gets better after it has sat in the refrigerator for a few hours, so it’s an easy one to make ahead before your event.

Classic Three Bean Salad


  • 1 15oz. can kidney beans ($0.50)
  • 1 15oz. can cannellini beans ($0.55)
  • 1.5 cups frozen green beans (thawed) ($0.44)
  • 1/4 cup chopped parsley ($0.17)
  • 1/4 cup finely diced red onion ($0.05)
  • 1/4 cup apple cider vinegar ($0.24)
  • 1/4 cup olive oil ($0.64)
  • 2 Tbsp sugar ($0.12)
  • 1 tsp salt ($0.03)
  • 1/4 tsp freshly cracked pepper ($0.02)
  • 1 tsp Dijon mustard ($0.03)


  1. Rinse and drain the kidney beans and cannellini beans. Place the kidney beans, cannelini beans, and thawed green beans in a bowl.
  2. Slice the red onion, then soak the onion in a bowl of ice water for about five minutes before draining and finely dicing. Chop the parsley. Add the onion and parsley to the bowl with the beans.
  3. In a separate bowl, whisk together the vinegar, sugar, olive oil, salt, pepper, and Dijon.
  4. Pour the dressing over the beans, onion, and parsley, then stir to combine.
  5. Transfer the bean salad to the refrigerator and let the beans marinate in the dressing for about 30 minutes before serving. Give the salad a good stir just before serving to redistribute the dressing.
3-Bean Salad