Creamy 3 Bean Salad Recipe
This no-cook Three Bean Salad requires no vinegar. Instead, a rich, creamy, herb dressing is tossed with beans and veggies for a fiber- and protein-rich side dish or meal prep lunch.
I try very hard to eat a fiber-rich diet, and that primarily looks like eating some kind of bean dish for lunch almost every single day. It’s often black bean meatballs or tacos, but this meal prep Three Bean Salad is the fiber-rich lunch I make the most often.
While researching meal prep lunches focusing on beans, I’ve found that most use a vinaigrette dressing. But I often crave something more rich and substantial at midday. Something that will coat the beans and balance their earthy flavor.
So, my recipe includes a dressing made with Greek yogurt, buttermilk, mayonnaise and dried herbs and spices. It’s a nice change from tradition for this cold salad that’s perfect for a picnic, cookout, or office lunch.
Why you will love this 3 Bean Salad
- Packed with plant-based protein and fiber, this salad is pure nutrient-rich goodness.
- Endless variations allow you to tailor this salad to your taste, and what you have on hand.
- Perfect for meal prep, this salad stores well in the refrigerator and maintains its texture and flavor for several days.
Three Bean Salad Recipe ingredients
- chickpeas – add firm texture and a nutty flavor to the salad.
- kidney beans – bring a rich and earthy flavor to the dish.
- pickled green beans – the third bean, introducing a tangy flavor.
- cherry tomatoes – infuses the salad with a burst of sweetness.
- red onion – adds a savory flavor and crunch.
- Greek yogurt – adds creaminess and tang to the dressing.
- mayonnaise – enhances the richness of the dressing.
- buttermilk – adds another layer of acid to balance the earthy flavor of the beans.
- dried parsley and dill – lends the salad a herbaceous flavor.
- garlic powder and paprika – adds depth of flavor to the dressing.
- salt and peppers – seasons the salad perfectly.
How to Make Three Bean Salad
- DRESSING. In a large bowl, whisk together all of the dressing ingredients.
- SALAD. Add all of the salad ingredients to the bowl with the dressing and toss to combine. Refrigerate at least 2 hours or up to 3 days before serving.
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Recipe for 3 Bean Salad variations
- SOUTHWESTERN – swap the kidney beans out for black beans, and add corn and diced red and green peppers. Swap the dill out for cilantro.
- MEDITERRANEAN – add Kalamata olives, diced cucumber and crumbled feta cheese. Adding a bit of dried oregano is a good idea, too.
- ITALIAN – Add sliced black olives, small mozzarella cheese balls and sun-dried tomatoes. Swap the dill out for basil.
Three Bean Salad dressing
What sets this three bean salad recipe apart from others is the creamy dressing. Most 3 bean salad recipes use a vinegar-based dressing, which is also delicious, but this one is dressed with something more substantial and creamy.
While there’s no vinegar, the tang of both the buttermilk and Greek yogurt pair nicely with the earthy beans, which the rich mayo brings everything together.
What to serve with this Recipe for Three Bean Salad
I love serving this three bean salad recipe with a grilled main course. Some of my favorites are:
How to store 3 Bean Salad Recipe leftovers
This salad can be kept in a covered container in the refrigerator for up to 3 to 4 days. I do not recommend freezing this dish.
Easy Recipe for 3 Bean Salad
Ingredients
For the Yogurt-Buttermilk Dressing:
- 2 tablespoons Greek yogurt
- 2 tablespoons mayonnaise
- 1 ½ tablespoons buttermilk
- 1 teaspoon dried parsley
- ½ teaspoon dried dill
- ¼ teaspoon garlic powder
- ⅛ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon paprika
For the Three Bean Salad:
- 1 can chickpeas, rinsed and drained 15.5 ounces
- 1 can red kidney beans, rinsed and drained 15.5 ounces
- ¾ cup halved cherry tomatoes
- ½ cup pickled green beans cut into 1-inch pieces
- ⅓ cup chopped red onion
Instructions
Make the Yogurt-Buttermilk Dressing:
- In large bowl, whisk together yogurt, mayonnaise, buttermilk, parsley, dill, garlic powder, salt, pepper and paprika.
Make the Three Bean Salad:
- Add chickpeas, kidney beans, tomatoes, pickled green beans and onion to bowl with dressing and toss until well combined.
Notes
- For best flavor, refrigerate at least 2 hours or up to 3 days before serving.
I did love this salad . . . It was the perfect accompaniment to a homemade sandwich for lunch. I think this would be a good cold side dish for any fall themed picnic or tailgate. For sure.