• Skip to main content
  • Skip to primary sidebar
Supper in the Suburbs
menu icon
go to homepage
  • Recipes
  • Go Vegan!
  • Learn to Cook
  • Grow Your Own

subscribe
search icon
Homepage link
  • Recipes
  • Go Vegan!
  • Learn to Cook
  • Grow Your Own

×
Home » Recipes

Three Bean Salad

Published: Apr 24, 2016 · Modified: Jan 4, 2023 by Emma · This post may contain affiliate links · 25 Comments

  • Facebook
  • X
  • LinkedIn
  • Email

Three Bean Salad is a healthy lunch that won't leave you wanting more. It's filling, tasty, and lasts well in your lunchbox. Find the recipe below.

Healthy body, healthy mind

How many times have you heard the saying never trust a skinny chef - well the same can probably be said for food bloggers! I'm far from skinny but that's no surprise considering we eat 3 meals a day and then spend the rest of our time either thinking about, testing, or researching food. Food is on our hips as much as it's on or minds. That being said I'm trying my best to cut back on naughty make and bakes.

Luckily, cutting back on calories doesn't mean you have to cut back on flavour, particularly at lunchtime. Today I'm sharing a salad recipe that is made with less green leafy veg than you'd expect but more beans. It's my quick and easy three bean salad. You can literally throw this together in minutes and it will last in the fridge for up to a week.

In fact, this is one of those recipes that actually tastes better the longer you leave the flavours to sit and meld, so I highly recommend making a huge batch on a Sunday evening and tucking into it at lunchtimes throughout the working week.

Serving suggestions

Three bean salad is great on its own. The beans mean its super filling and won't leave you craving snacks later in the afternoon. That being said, it's such a versatile recipe that it also works well served up at BBQ's, buffets, or as part of a mezze platter with hummus, pitta and falafel. I particularly love this recipe with a BBQ'd tuna steak!

Three Bean Salad

How to make a three bean salad

So what goes in to a three bean salad? Well first of all there's three different types of bean! My favourite are kidney beans, black eyed beans and rosecco beans but you can choose any combination you like! Just make sure you buy the ready cooked, tinned varieties which doesn't require any effort on your part.

On top of the bean base I add, diced red pepper, cucumber, cherry tomatoes, spring onions, parsley, mint, red chilli and sweetcorn. The dressing is a simple combination of olive oil, lemon juice plenty of pepper and salt.

Beyond a little bit of dicing, this salad is so simple to put together and easily scaled up meaning there is no excuse not to pack a healthy lunch every day of the week. I don't exaggerate when I say that we have a caterer's size container of this stuff in our fridge at all times!

Three Bean Salad

The recipe

Three Bean Salad

Three Bean Salad

This Three Bean Salad is super healthy and packed full of protein and fibre. It's great on its own or as a side salad.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Total Time 10 minutes mins
Course lunch, Salad, Side Dish
Cuisine American
Servings 4 people
Calories 493.21 kcal

Ingredients
 
 

  • 720 g beans tinned, drained weight
  • 150 g sweetcorn tinned, drained weight
  • 10 cherry tomatoes
  • 1 red pepper
  • 0.5 large cucumber
  • 5 spring onions
  • 1 bunch parsley
  • 2 lemons juice only
  • 100 ml olive oil
  • Salt and pepper

Instructions
 

  • Add the drained beans and sweetcorn to a large bowl.
  • Diced the tomatoes, red pepper, cucumber and spring onions and add to the bean mix.
  • Scrunch the parsley together and shred before adding to the rest of the salad.
  • Squeeze over the lemon juice, drizzle with olive oil and season.
  • Give the whole salad a stir and let sit for at least 10 minutes at room temperature before serving.

Notes

Tastes best served at room temperature.
Lasts for up to a week in an airtight container in the fridge.

Nutrition

Calories: 493.21kcalCarbohydrates: 51.89gProtein: 16.39gFat: 27.05gSaturated Fat: 3.72gSodium: 22.5mgPotassium: 888.49mgFiber: 15.18gSugar: 8.48gVitamin A: 2633.97IUVitamin C: 102.22mgCalcium: 88.74mgIron: 5.5mg
Tried this recipe?Let us know how it was!

More salad recipes

Broccoli and Raisin Pasta Salad

Broccoli and Raisin Pasta Salad

Golden Bulgur Wheat Salad

Golden Bulgur Wheat Salad

Mexican Inspired Coucous Salad

Mexican Inspired Giant Coucous Salad

Vegan Beetroot and Feta Salad with Balsamic and Micro Greens

Vegan Beetroot and Feta Salad

More lunch recipes

For the full range of lunch recipes on the blog check out the lunch time collection.

You can easily search for recipes, including by meal, in my recipe index.

More Recipes

  • Vegan Beetroot Smørrebrød on a green napkin with a knife and fork
    Vegan Beetroot Smørrebrød
  • A plate topped with Kartoffelmad a type of Danish open-faced sandwich made of rye bread, potato slices, vegan creme fraiche, fried onions and chives.
    Kartoffelmad (Potato Smørrebrød)
  • Three Vegan Maritozzi on a plate dusted with icing sugar.
    Vegan Maritozzi
  • A bowl of tofu scramble with vegan feta on top of a yellow napkin on a white marble counter. A knife and fork are to the right of the bowl.
    Tofu Scramble with Vegan Feta

Reader Interactions

Comments

  1. Ludmilla says

    April 24, 2016 at 3:29 pm

    I am Brazilian and I love beans!! Your recipe looks delicious and light!

    Reply
    • Emma Walton says

      April 24, 2016 at 4:12 pm

      Thanks Ludmilla 😀 you can add in and swap out any beans you like! Enjoy 🙂

      Reply
  2. Jacqueline Meldrum says

    April 24, 2016 at 3:40 pm

    Now that's my kind of salad. Stumbled, pinned and yummed.

    Reply
    • Emma Walton says

      April 24, 2016 at 4:11 pm

      Thanks Jacqi 😀 glad you like it!

      Reply
  3. Cathy @ Planet Veggie says

    April 24, 2016 at 4:00 pm

    This is just my kind of salad - interesting and substantial. I love beans.

    Reply
    • Emma Walton says

      April 24, 2016 at 4:11 pm

      Thanks Cathy 🙂 it's got to be filling or I'm looking for biccies by 3pm 😛

      Reply
  4. Lucy says

    April 24, 2016 at 4:08 pm

    I love beans! They're so healthful and filling. This would be a perfect take-to-work lunch. Yum!

    Reply
    • Emma Walton says

      April 24, 2016 at 4:10 pm

      Thanks Lucy! When I'm working long hours it certainly hits the spot and keeps me full until dinner time 🙂

      Reply
  5. Christine | Vermilion Roots says

    April 24, 2016 at 4:51 pm

    I love a good salad for lunch especially one that keeps me full and energized for the rest of the day, like this one! 🙂

    Reply
    • Emma Walton says

      April 24, 2016 at 5:21 pm

      Thanks Christine! It's nice to be able to enjoy a light lunch that doesn't leave you starving for the rest of the day!

      Reply
  6. Valentina says

    April 24, 2016 at 5:00 pm

    This is so pretty! Love that it's also healthy and will travel well. Perfect. 🙂

    Reply
    • Emma Walton says

      April 24, 2016 at 5:21 pm

      Thanks Valentina! It really does travel well - perfect for picnics, long journeys or work lunch 🙂

      Reply
  7. Dini @ The Flavor Bender says

    April 24, 2016 at 5:17 pm

    I love a good bean salad!! This looks delicious 🙂 I agree that they taste even better when the flavors mingle together longer! 🙂

    Reply
    • Emma Walton says

      April 24, 2016 at 5:21 pm

      Thanks Dini! Glad you like it 🙂

      Reply
  8. Claire @foodiequine says

    April 25, 2016 at 9:44 pm

    I am currently suffering form a food blogging induced expanded waistline so this is right up my street as a lunch idea. Never come across rosecoco beans before. Off to investigate!

    Reply
    • Emma Walton says

      April 26, 2016 at 8:58 am

      Haha I know that feeling Claire! Rosecoco beans are so pretty (and tasty) I'll put them in anything 😛

      Reply
  9. sue | theviewfromgreatisland says

    July 08, 2016 at 1:46 pm

    I know bean salad is healthy, and filling...but I've never seen it so gorgeous and colorful!

    Reply
    • Emma Walton says

      July 08, 2016 at 2:10 pm

      Thanks Sue. Colourful food is always the tastiest! And this recipe is no exception 🙂

      Reply
  10. Sarah says

    July 08, 2016 at 1:56 pm

    This looks so simple to make and I LOVE that you have fresh herbs in it! Herbs always add the necessary pop of freshness and flavor to any summer salad...can't wait to try this! 🙂

    Reply
    • Emma Walton says

      July 08, 2016 at 2:11 pm

      Thanks Sarah. Once I started putting herbs in salads I just couldn't stop. It makes them taste ten times better!

      Reply
  11. Tania says

    July 08, 2016 at 2:51 pm

    I love this colorful salad! Healthy body - healthy mind. That's exactly right! 🙂

    Reply
    • Emma Walton says

      July 08, 2016 at 3:27 pm

      Thanks Tania. Glad you like it 🙂

      Reply
  12. Tara says

    July 08, 2016 at 3:19 pm

    Such a delicious looking lunch! I love all the colors. My husband would definitely love this.

    Reply
    • Emma Walton says

      July 08, 2016 at 3:28 pm

      Thanks Tara. You'll have to give it a go and let me know what he thinks!

      Reply
  13. Immaculate says

    July 08, 2016 at 4:00 pm

    What a riot of Colors !!!! Love the fact that you included black eyed peas in the mix. Going on my to make summer salads list. Thanks for sharing.

    Reply
5 from 1 vote (1 rating without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

Hi, I'm Emma. I'm a UK based food blogger who's been sharing recipes with the world since 2011. I'm passionate about eating a plant based diet using local, seasonal ingredients.

More about me

Popular

  • Poached Rhubarb
    Poached Rhubarb
  • Delicate White Asparagus with Butter Vinaigrette-01
    White Asparagus with Butter Vinaigrette
  • Sautéed Tenderstem Broccoli with Lemon and Garlic
    Sautéed Tenderstem Broccoli with Lemon and Garlic
  • Mediterranean Lemon Roasted Vegetables
    Mediterranean Lemon Roasted Vegetables

Seasonal

  • A whole vegan cheesecake topped with blueberry compote
    Vegan Blueberry Cheesecake
  • Two Lavender Lemon and Prosecco Cocktails with slices of lemon
    Lavender, Lemon and Prosecco Cocktail
  • A stack of 6 vegan carrot cake pancakes topped with vegan cream cheese frosting and chopped pecan nuts.
    Vegan Carrot Cake Pancakes
  • Roasted broccoli and chickpea Caesar salad
    Roasted Broccoli and Chickpea Caesar Salad

Footer

↑ back to top

About

  • About Me
  • Privacy Policy

Contact

  • Contact
  • Press Page

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 Supper In The Suburbs

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.