Classic(ish) Three-bean salad


This is our version of the classic picnic salad. We like it because we usually have canned beans in the pantry, which get us two-thirds of the way there! And our little secret? If we don’t have any fresh beans, we sometimes add an extra can and serve the salad over greens.

kitchen gear

  • Cutting board
  • Sharp knife (adult needed)
  • Can opener
  • Colander or sieve
  • Measuring cup
  • Medium-sized bowl
  • Spoon, for stirring



  • 1 can (or 1 1⁄2 cups) dark red kidney or black beans, drained and rinsed in cold water
  • 1 can (or 1 1⁄2 cups) white beans or chickpeas, drained and rinsed in cold water
  • 2 cups green beans, trimmed and snapped into bite-size pieces
  • 3 scallions, roots trimmed off, white and green parts chopped
  • 1⁄4 cup chopped fresh flat-leaf parsley (about 1⁄2 small bunch)
  • 1⁄3 cup Garlicky Mustard Vinaigrette



  • Put the beans, scallions, and parsley in the bowl and toss to combine.
  • Pour the vinaigrette over the beans. Cover and refrigerate for at least 2 hours and up to overnight, to let the flavors meld. Serve cold or at room temperature. 


Click here for Garlicky Mustard Vinaigrette recipe.

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