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Picnic 3-Bean Salad

Picnic 3-Bean Salad

Tracy Nawara
This vegan and gluten-free salad is the perfect dish to take to your next BBQ! Kidney beans, chickpeas, and green beans are tossed in a sweet and tart dressing that will become your new favorite side dish!
Prep Time 10 mins
Cook Time 2 mins
Course Side Dish
Cuisine American
Servings 6 people


  • 1 15-oz. can kidney beans, drained and rinsed
  • 1 15-oz. can chickpeas, drained and rinsed
  • 2 cups fresh green beans, trimmed and cut into 1-inch pieces
  • 2 stalks fresh celery, sliced
  • 1/4 cup green olives wth pimentos

For the Dressing:

  • 1/3 cup apple cider vinegar
  • 3 tablespoons granulated sugar
  • 1 tablespoon freshly chopped basil leaves
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • Pinch cayenne pepper
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • Drain the kidney beans and chickpeas and rinse. Set aside.
  • Bring a large pot of water to a boil and salt liberally. Add the trimmed green beans to the boiling water and cook 1-2 minutes until very bright green.
  • Using a spider or slotted spoon, drain the green beans and shock them in ice water to retain the green color. Drain and set aside.
  • Add the green beans to a bowl with the kidney beans and chickpeas. Also, add the celery and olives.
  • Next, make the dressing. Combine all ingredients and whisk.
  • Pour the dressing over the beans and stir. Place in the fridge and allow to sit for 2-4 hours before serving so that the flavors blend.
  • Serve chilled.


We love this serving dish. (And so will your guests)
Keyword 3 bean salad, Gluten-free, vegan
Tried this recipe?Let us know how it was!