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No-Cook 3 Bean Salad Recipe

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This no cook 3 Bean Salad recipe is one of the best no cook sides with loads of flavor. Canned beans, fresh vegetables, and simple dressing – this easy bean salad appetizer is ready in 5 minutes, but tastes like it took hours! 
 
A great last minute side dish to bring to a party that everyone will love.
 
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I am all about simple no cook recipes for entertaining – and this pantry 3 bean salad recipe is it!  This is one of my favorite no cook sides made with just a few staples: canned beans, jarred vegetables (if you don’t have fresh), and a simple easy homemade vinaigrette that will knock this salad out of the park! 
 
I can’t wait to have people over on our new deck and grill up some favorites with this simple bean salad recipe.  And this bean salad cuts the (Dijon) mustard – I made a big batch and ate it every day for lunch and was not mad about it!

This No Cook Bean Salad Recipe Is:

  • Bright
  • Fresh
  • High Protein
  • Convenient
  • Made with Pantry Staple Ingredients
  • Great No Cook Appetizers
  • Vegan, gluten free, and great for anyone at your next BBQ!
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One of the BEST Pantry Staple Bean Recipes

This no cook bean salad recipe is a fantastic pantry-staple meal!  It uses almost all ingredients you would have in your dry pantry or cupboards – most of which you probably have on hand. Keeping a well-stocked pantry makes it easy to come up with delicious meals using a few staples you can rotate. 

I made a list of my Top 125 Plant-Based Pantry Staples that always keep stocked. By stocking up on whole ingredients you can cook delicious recipes without a trip to the store!

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What’s In This No Cook Bean Salad Side Dish Recipe?

  • Canned Chickpeas: the staple of all bean salads!
  • Kidney Beans: I use no salt or low sodium beans in my pantry – using low sodium beans lets you control the amount of salt in your dish for better flavor!
  • Green Beans: I normally use fresh or frozen green beans, but I used canned beans for this no-cook version.
  • Bell Pepper: If you don’t have fresh peppers, these sweet roasted red peppers are a great substitute! I love adding them to breakfast bakes, sandwiches or wraps, and soups.
  • Parsley
  • Extra virgin olive oil
  • Lemon Juice
  • Dijon Mustard – for a really nice flavor and texture, this dijon is a favorite in our pantry… I’d stay clear from yellow prepared mustard for this recipe.
  • Maple Syrup
  • Salt and pepper to taste
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One of the Best No Cook Summer Side Dishes for Entertaining

This 3 bean salad recipe is fantastic to make ahead of time for a party, potluck, or gathering. Making this recipe in advance allows you to skip any cooking or prep on the day-of. This is a great recipe to entertain with, or bring to an event.

This last minute appetizer recipe is one crowd-pleaser that everyone is sure to love.  A quick salad or side dish to bring to a party fast!

How Do I Make This No Cook Bean Salad Recipe?

  1. Drain and rinse the beans,  and set aside.
  2. In a large bowl, add the chickpeas, kidney beans, green beans, roasted pepper, and parsley.
  3. In a pint sized mason jar or other airtight container, mix all the dressing ingredients together. Shake well to combine.  Pour dressing over the bean salad and toss well so all beans are coated in the dressing.  Taste and add salt and pepper of desired.
  4. It’s best refrigerated overnight, but also great to bring on-the-go if you need a last minute party side dish!
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Other Vegetarian BBQ Side Dish Recipes Everyone Will Love!

 
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No-Cook Three Bean Salad

Kelly Jensen
This 3 Bean Salad is one of the best no cook sides with loads of flavor. Canned beans, jarred vegetables, and simple dressing – this easy bean salad appetizer is ready in 5 minutes, but tastes like it took hours!  A great last minute bbq side dish to bring to a party that everyone will love!
5 from 5 votes
Prep Time 5 minutes
Total Time 5 minutes
Course Appetizer, Side Dish
Cuisine American, Gluten Free, Vegan, Vegetarian
Servings 12 servings
Calories 120 kcal

Ingredients
  

For the 3 Bean Salad

  • 2 13 ounce No-Salt-Added Chickpeas
  • 2 13 ounce cans kidney beans
  • 1 13 ounce cans green beans no salt added
  • 1/2 cup roasted red peppers chopped
  • 1 cup fresh parsley chopped

For the Pantry Dressing

  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1 tablespoon yellow mustard
  • 1 tablespoon maple syrup or other natural sweetener
  • Sea Salt and Black Pepper

Instructions
 

  • In a large bowl, add the chickpeas, kidney beans, green beans, roasted pepper, and parsley.
  • In a pint sized mason jar or other airtight container, mix all the dressing ingredients together. Shake well to combinepoir dressing over the bean salad and toss well.  Taste and add salt and pepper of desired.  Enjoy!

Nutrition

Calories: 120kcalCarbohydrates: 15gProtein: 4gFat: 6gSaturated Fat: 1gSodium: 288mgPotassium: 256mgFiber: 5gSugar: 3gVitamin A: 686IUVitamin C: 16mgCalcium: 45mgIron: 2mg
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Posted in American, Appetizers, Dairy Free, Easy Weeknight Meals, Favorites, For Entertaining, Gluten Free, High Protein, Make Ahead, No Cook Recipes, Pantry Recipes, Side Dishes, Summer Recipes, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

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