This 3-Bean Salad with Italian Dressing is a salad that stands the test of time. It’s quick, delicious, and versatile. Bean salad works well at picnics, potlucks, or as a simple make-ahead side dish or meal prep option. This version of easy bean salad swaps out the usual sugary dressing for a tangy, herb-packed Italian dressing, making it lighter, brighter, and even tastier.

This 3-bean salad is healthy, easy to make, and absolutely delicious. The mix of textures combined with the tangy Italian dressing makes every bite exciting. It’s also very versatile and works well at barbecues and in your lunch box. Plus, since it’s made with common ingredients and pantry staples, it’s an easy salad to throw together anytime you want a quick side dish or no-fuss meal.

This recipe is similar to my broccoli and potato salad, and is always requested for barbecues, just like my sour cream and dill potato salad.

3-Bean Salad Ingredients

These ingredients are easy to find in the store and each adds a different level of flavor to this 6-ingredient 3-bean salad.

• Kidney beans: The meaty flavor of kidney beans brings a creamy texture and a satisfying heartiness to is easy side salad. Plus, kidney beans are packed with protein and fiber, which makes this a more filling side dish.
• Garbanzo beans (aka chickpeas): Chickpeas have a nutty and mild flavor that complements any other beans in this salad. The Italian dressing really brings out their flavor.
• Lima beans add a rich and earthy but mild flavor to this salad. They’re packed with nutrients and so filling.
• Red onion: Finely chopped red onion adds a fresh pop of color and a nice crunchy bite that cuts through the richness of the beans. Soaking the onion in water before adding it makes the flavor more mellow while keeping its crunch.
• Celery: Celery is crunchy and refreshing and adds a satisfying texture and a hint of natural saltiness to the Three Bean Salad. It’s the type of ingredient that adds a little something without being too overpowering.
• Italian dressing: This is where the magic happens. Tangy, herby Italian dressing brings bold flavor to what might otherwise be a simple combination of beans. Whether store-bought or homemade, it’s the key to transforming this dish into something crave-worthy. Cut calories by using a Lite version of your favorite Italian dressing.

See recipe card for quantities and full nutrition information.

Instructions

Start by cooking the lima beans according to package instructions. Let Cool.

Drain and rinse all the beans to get rid of the thick liquid they come packed in. Pat dry.

Next, finely chop the onion and soak it in water for about 15 minutes. This takes some of the edge off the flavor.

Cut up the celery. You can cut it into chunks if you’re short on time, or slice it thinly. I usually go with thin slices.

Toss It Together

Combine all the ingredients in a large bowl and pour your Italian dressing over the top. Toss the ingredients in the dressing until all they are well-coated. Let the salad sit for about 4 hours (or longer if you can) so the flavors meld together. Serve 3 Bean salad with Italian Dressing chilled or at room temperature—it’s fantastic either way!

Note: It might look as though there is too much dressing, but this is fine. The beans will absorb some of it as it sits. If the salad seems dry, add more dressing a little bit at a time. You can always add more but you can’t take more out.

Substitutions and Variations

One of the best things about 3-bean salad is how adaptable it is. Here are some ideas to make it your own:

Protein boost: Turn your bean salad side dish into a main dish by adding grilled chicken, tuna, or even hard boiled eggs.

Beans: Not a fan of one of the types of beans? Feel free to swap them out for black beans, cannellini beans, green beans, or even pinto beans. Mix and match your favorites – you’re only limited by your imagination!

Dressing: If you’re not a fan of Italian dressing, you can go with a simple vinaigrette made with olive oil, red wine vinegar, and seasonings. If you crave a creamier salad, toss the bean salad with a light Greek yogurt-based dressing.

Herbs: You can garnish your salad with anything you like. Parsley is a classic garnish, but you can switch it up with fresh cilantro, dill, or even basil to give it more flavorVeggies: Add diced bell peppers, halved cherry tomatoes, or shredded carrots for extra crunch, sweetness, or a pop of color.

Cheese: Adding crumbled feta, blue cheese, or grated parmesan will add a salty, tangy kick to the salad.

Storing this Kidney Bean Salad

3-Bean salad can be stored in an airtight container in the refrigerator for 3-5 days.

I do not recommend freezing this salad. It’s best served fresh.

FAQ

Looking for other recipes like this? Try these:

• Corn Salad With Roasted Red Peppers
• Easy Macaroni Fruit Salad
• Copycat Panera Tomato Basil Salad

Serving Suggestions

Serve your chickpea salad alongside grilled meats, toss it over a bed of greens, or enjoy it on its own with a slice of crusty bread. However you serve it, this salad is sure to become a go-to favorite!

If you made this recipe, share it in our Facebook group – The Moody Blonde – Cooking Tips and Easy Recipes! We’d love to hear how you liked it!