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This 3 bean salad is a fresh, healthy, and flavorful side dish, perfect for the warm season. A vibrant and satisfying option that brings the best of Mediterranean flavors to your table.
Made with just a few simple ingredients—green beans, creamy cannellini, protein-rich chickpeas, peppery arugula, crisp radishes, cool cucumber, and sharp red onion—this salad is ideal for summer meals and effortless entertaining.
Whether you’re planning a picnic, backyard lunch, or a light dinner, this Italian bean salad is quick to make, naturally plant-based, and full of color and crunch.
WHY YOU WILL LOVE THIS ITALIAN BEAN SALAD
– This classic three bean salad is quick and easy: Ready in under 20 minutes.
– This Italian Bean Salad is naturally vegan and packed with plant-based protein.
– Vibrant and fresh, this recipe for three bean salad is ideal for warm-weather meals and potlucks.
-This easy three bean salad is the perfect make-ahead dish: The flavor gets better as it sits!
–No mayo: A light vinaigrette keeps it clean and healthy.
INGREDIENTS FOR THREE BEAN SALAD
Here’s what makes this salad shine:
For the Salad:
Green beans – Fresh and crisp, lightly blanched for bright color and snap. I use fresh green beans, as their texture is better than canned or frozen and if you blanch them, they maintain a bright green color.
Cannellini beans – Creamy and mild, adding richness and Mediterranean flair. I usually go for Cento brand as I like their consistency. Rinse them well before adding them to the salad.
Chickpeas (ceci) – Protein-packed and slightly nutty, for satisfying texture, chickpeas also known as garbanzo benas are a staple in any Italian kitchen. I recommend Goya chickpeas, as I noticed the skin peel off easily making thier texture even more creamier.
Arugula (rocket) – Adds a peppery bite and leafy contrast
Radishes – Thinly sliced for crunch, color, and mild spice
Cucumber – Hydrating and refreshing, a summer salad essential
Red onion – Adds sharpness; quick-pickling it can soften the bite.
Parsley: fresh parsley add a nice touch of freshness to the dish.
This is a no-mayo bean salad that’s as pretty as it is healthy, making it the perfect Italian summer salad.
Three Bean Salad Dressing
The dressing for 3 bean salad is a homemade vinaigrette brings balance and depth to the salad:
Extra virgin olive oil provides richness and body. I recommend using a good quality olive oil brand, such as Lucini or Fratelli Carli, my favorite since generations in my family.
Apple cider vinegar adds acidity to brighten the beans and greens.
Dijon mustard (optional) gives a subtle zing and helps emulsify the dressing
Dried oregano infuses an herby Italian flavor, and I really recommned to not skip it. Use an organic brand if possible.
Sea salt and black pepper tie it all together
This tangy dressing contrasts beautifully with the creaminess of the beans and the crunch of the veggies. It’s light, flavorful, and allows each ingredient to shine—just what a Mediterranean green bean salad needs.
THREE BEAN SALAD RECIPE
The recipe for three bean salad is very simple, requires little cooking and it is great in the warm season!
1. Blanch the green beans
Boil in salted water for 2–3 minutes until tender-crisp. Transfer to ice water to preserve color and texture.
2. Prep the vegetables
Rinse and drain the canned beans. Thinly slice radishes, cucumber, and red onion.
3. Make the vinaigrette
Whisk olive oil, red wine vinegar, Dijon, oregano, salt, and pepper until emulsified.
4. Assemble the salad
Combinethe cooked green bean, cannellini bean, garbanzo beans (chickpeas), cucumber, radish, onion in a large bowl. Toss gently with vinaigrette.
5. Serve or chill
Serve immediately or let chill for 30 minutes to develop flavors.
MORE SALAD WITH BEANS RECIPES
Kale Cannellini Bean Salad with Arugula Mint Pesto
Roasted Beetroot, Pumpkin and Lentil Salad
SERVING SUGGESTIONS
This 3 bean salad is very versatile, this is why you can serve as a side or light main:
As a side dish, it will pair well with some chicken meatballs, or grilled fish. It is also great with a Frittata, or some zucchini fritters.
If you instead are looking for a light bite, serve this Three Bean Salad with some focaccia and a plate of mozzarella or burrata.
This green bean salad recipe is a nice add on Italian platter of antipasti, along with some roasted bell peppers.
It’s also great for meal prep—a smart addition to any Italian side dishes lineup.
VARIATIONS AND SUBSTITUTION SUGGESTIONS
This bean salad is also fun to customize, here below a few ideas:
-For a touch of sweetness and color add some cherry tomatoes.
-If you prefer a different green, you can swap arugula with baby spinach or spring mix greens.
-Do you like a briny punch? Look to add some capers and green olives, finely chopped!
-Need more protein on top of the 3 beans? Add some canned tuna or boiled eggs.
STORAGE TIPS
Store in an airtight container in the fridge for up to 3 days
The flavors deepen as it sits—perfect for make-ahead! Just a note, if prepping ahead, store the arugula separately and add before serving to keep it crisp
Avoid freezing—it can affect texture
FAQ: ITALIAN THREE BEAN SALAD
What kind of beans work best for 3 bean salad?
Cannellini, chickpeas, and green beans offer a great mix of creamy, firm, and crisp textures. You can also use red kidney beans or black beans if preferred.
Can I use canned green beans?
Fresh green beans are best for texture and flavor. If using canned, rinse them well and skip blanching.
How long do I boil green beans for salad?
Just 2–3 minutes in boiling salted water is enough. Then shock in ice water to stop the cooking.
Is this salad gluten-free?
Yes! This recipe is naturally gluten-free, vegan, and dairy-free.
Can I make it in advance?
Yes, and it actually tastes better after a few hours. Just keep the arugula separate if storing overnight.
Can I use apple cider vinegar instead of red wine vinegar?
Absolutely you can, just swap it in the same amount.
What can I use instead of arugula?
Try baby spinach, chopped parsley, or mixed spring greens.
Can I make it spicy?
Add a pinch of crushed red pepper flakes or a little chopped pepperoncini for heat.
I hope you liked this Three Bean Salad recipe! If you try this recipe and you liked it, please leave a star review below! I would be very appreciative of your comments! Make sure to tag me on Instagram @Italian_kitchen_confessions I hope you loved it! To get more ideas follow me on Pinterest.
Ingredients
- 1 cup cannellini beans
- 1 cup chickpeas
- 8 oz green beans blanched
- ⅓ cup cucumber sliced
- ⅓ cup radish finely chopped
- 2 cups arugula
- ¼ cup red onion sliced
- 1 tbsp parsley chopped
Dressing
- 2 tbsp olive oil extra virgin
- 2 tbsp apple vinegar
- 1 tsp Dijon Mustard
- 1 tsp oregano
- 1 tsp salt
- 1 tsp pepper
Instructions
- Blanch the green beans: Boil in salted water for2–3 minutes until tender-crisp. Transfer to ice water to preserve color and texture.
- Prep the vegetables: Rinse and drain the canned beans. Thinly slice radishes, cucumber, and red onion.
- Make the vinaigrette: Whisk olive oil, vinegar, Dijon, oregano, salt, and pepper until emulsified.
- Assemble the salad: Combine the cooked green bean, cannellini bean, garbanzo beans (chickpeas), cucumber, radish, onion and parsley in a large bowl. Toss gently with vinaigrette.
- Serve or chill: Serve immediately or let chill for 30 minutes to develop flavors.
Nutrition
