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Three bean salad in a white bowl.
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5 from 5 votes

Three Bean Salad

Black beans, white beans and garbanzo beans in a fresh tasting salad.
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Course: Salad, Side Dish, Vegetable
Cuisine: American
Keyword: Black bean salad, three bean salad
Servings: 10 people
Calories: 52kcal
Author: Kathy


  • 1 15.5 oz can Garbanzo Beans
  • 1 15.5 oz can Black Beans
  • 1 15.5 oz can White Beans
  • 1/2 cup green onions chopped
  • 1/2 cup roma tomato chopped
  • 1 Tablespoon fresh parsley chopped


  • 1/4 cup olive oil
  • 2 Tablespoons white wine vinegar
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper


  • Rinse and drain canned beans. Add to a large mixing bowl.
  • Add chopped onions, tomatoes and parsley to beans. Mix lightly


  • Combine olive oil, vinegar, red pepper flakes, salt and pepper together
  • Add dressing to beans
  • Toss lightly
  • Serve or cover and refrigerate. Toss before serving.


A few tips when making this salad:

  • 1 roma tomato equals 1/2 cup chopped tomato
  • 6 green onions equals 1/2 cup chopped green onions
  • When chopping parsley, it’s easier to do a fine chop if your parsley is dry
  • Don’t leave out the red pepper flakes! You can add a bit more if you like spicy or reduce just a touch if you don’t.
  • Always taste your salad and add additional salt and pepper if needed
  • Stir salad just before serving


Calories: 52kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 31mg | Potassium: 21mg | Fiber: 1g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 1.9mg | Calcium: 4mg | Iron: 0.1mg