This colorful Three-Bean Salad comes together in about 10 minutes and is no-cook for a quick and easy side dish that your family will love! Switch up the ingredients to suit your taste or use it as a ‘clean out the fridge’ meal to get rid of leftovers and odds and ends! Perfect for summer BBQs or a simple weeknight dinner, this salad is sure to become a staple in your household.
Ingredients You’ll Need for This Salad
- 2 cups Fresh or Frozen Corn
- 1 can (16 ounces) Kidney Beans, rinsed and drained
- 1 can (16 ounces) Red Beans, rinsed and drained
- 1 can (15-1/2 ounces) Cannellini Beans, rinsed and drained
- 1 can (15-1/4 ounces) Lima Beans, rinsed and drained
- 1 can (15 ounces) Black Beans, rinsed and drained
- 1 can (2-1/4 ounces) Sliced Ripe Olives, drained
- 1 large Green Pepper, chopped
- 1 small Onion, chopped
- 1/2 cup Chili Sauce
- 1/4 cup Olive Oil
- 1/4 cup Red Wine Vinegar
- 2 cloves Garlic, minced
- 2 teaspoons Dried Oregano
- 1/2 teaspoon Pepper
Step-by-Step Instructions
Gather Your Ingredients (5 minutes):
In a large bowl, combine the corn, kidney beans, red beans, cannellini beans, lima beans, black beans, olives, green pepper, and onion. Seriously, get everything together first, it makes life so much simpler!Make the Dressing (2 minutes):
In a small bowl, whisk together the chili sauce, olive oil, red wine vinegar, garlic, oregano, and a couple pinches of pepper. This is where magic happens! The smell, wow, you’ll want to keep that dressing close by!Mix It All Together (2 minutes):
Pour the dressing over the bean mixture and toss to coat. This is the fun bit! Make sure everything is covered. You want each bean to feel the love!Chill Out (1 hour):
Refrigerate for at least 1 hour before serving. I know the wait is tough, but trust me, the flavors need time to mingle and marry. It’s worth it!
If you loved this recipe and you’re a bean lover, be sure to check out my Tuscan Chicken and Beans, or my Arborio Rice and White Bean Soup!
Why This Recipe Works
Customizable
The secret to a delicious Three-Bean Salad is just how versatile it can be! You want to swap out black beans for chickpeas? Go for it! Not feeling green pepper? Throw in some diced cucumbers instead. Use what you have in your fridge or pantry, there are no wrong answers here!
Quick & Easy
You can whip this recipe up in under 10 minutes. I mean, who doesn’t love a last-minute side that requires virtually no cooking? It’s perfect for busy weeknights when you still want to serve something wholesome.
Budget-Friendly
Everyone’s searching for ways to save a bit of cash these days. This salad uses affordable, everyday ingredients. Canned beans, some veggies, and a handful of pantry staples, it doesn’t get simpler than that.
Make-Ahead Friendly
It’s absolutely perfect for meal prep! Make a big batch on Sunday, store it in the fridge, and you’ve got a healthy side or lunch ready for several days. Plus, it only gets better as the flavors develop over time!
Crowd-Pleaser
I can guarantee the whole family will love it! Friends pop by? Perfect side for picnics or potlucks, this salad has got you covered. Everyone always asks for the recipe!
Serving and Storage
How to Serve This Salad
This Three-Bean Salad is an excellent complement to grilled meats or BBQ dishes. I love serving it with burgers or alongside ribs! It also works wonderfully on its own as a light lunch or, if you’re feeling adventurous, as a topping on nachos or tacos!
Storage
The salad keeps really well in the refrigerator for about 3-5 days in an airtight container. If the beans absorb the dressing, you can always add a bit more oil and vinegar to freshen it up before serving.
Reheating Instructions
This salad is meant to be enjoyed cold, but if you’re really craving warmth, toss it in a skillet over medium heat for just a few minutes. Stir it often to heat evenly, but I recommend enjoying it chilled.
Freezer Friendly
Unfortunately, I wouldn’t recommend freezing this salad. Beans can get mushy upon thawing, and the fresh vegetables won’t hold up well either. Enjoy it fresh for the best texture and flavor!
Ah, there you have it, the perfect, colorful, flavorful Three-Bean Salad! It’s a great companion for all your meals, and really a testament to how simple ingredients can come together to create something truly special. So what are you waiting for? Grab those beans and get mixing!
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Quick and Easy Three-Bean Salad
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A colorful, no-cook Three-Bean Salad that comes together in about 10 minutes, perfect for summer BBQs or a simple weeknight dinner.
Ingredients
- 2 cups Fresh or Frozen Corn
- 1 can (16 ounces) Kidney Beans, rinsed and drained
- 1 can (16 ounces) Red Beans, rinsed and drained
- 1 can (15-1/2 ounces) Cannellini Beans, rinsed and drained
- 1 can (15-1/4 ounces) Lima Beans, rinsed and drained
- 1 can (15 ounces) Black Beans, rinsed and drained
- 1 can (2-1/4 ounces) Sliced Ripe Olives, drained
- 1 large Green Pepper, chopped
- 1 small Onion, chopped
- 1/2 cup Chili Sauce
- 1/4 cup Olive Oil
- 1/4 cup Red Wine Vinegar
- 2 cloves Garlic, minced
- 2 teaspoons Dried Oregano
- 1/2 teaspoon Pepper
Instructions
- Gather Your Ingredients: In a large bowl, combine the corn, kidney beans, red beans, cannellini beans, lima beans, black beans, olives, green pepper, and onion.
- Make the Dressing: In a small bowl, whisk together the chili sauce, olive oil, red wine vinegar, garlic, oregano, and pepper.
- Mix It All Together: Pour the dressing over the bean mixture and toss to coat.
- Chill Out: Refrigerate for at least 1 hour before serving.
Notes
The salad can be customized with any beans or vegetables you have on hand. It keeps well in the refrigerator for 3-5 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg