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3 Bean Salad

If you want a quick and easy lunch, look no further than this easiest-ever 3-bean salad!

For real: it doesn’t get any easier than this salad. Just open a few cans, chop a few veggies and you’re done.

It’s packed with vegan protein as-is, but if you want to add some more, add some tuna (if you’re a pescatarian) or feta cheese. Also, consider adding a few chopped green olives for even more flavor. Not a fan of radishes? Add jicama instead. This recipe is super versatile, so make it your own.

This will keep for about 4 days in your refrigerator.

3 Bean Salad

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By: The Fit Vegetarian
Posted in: Lunch, Vegan, Vegetarian
3 serving


  • 1 can (15.5 oz) kidney beans
  • 1 can (15.5 oz) cannellini beans
  • 1 can (15.5 oz) garbanzo beans
  • 2-3 stalks celery, chopped
  • 2-3 carrots, chopped
  • ½ red onion, chopped
  • 4 radishes, sliced


  • 3 tbsp olive oil
  • 1½ tbsp apple cider vinegar
  • 2 tsp honey
  • Salt and pepper
  • Chopped basil (optional)


  1. Combine the salad ingredients in a large bowl. Set aside.

  2. Combine dressing ingredients and stir well, and pour over the salad. Toss well and ENJOY!!

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