Recipe box

Easy three-bean salad

Name: Easy three-bean salad
Ingredients: 1 can (400 g) chickpeas, drained; 1 can (400 g) kidney beans, drained; 250 g cooked green beans, cooled; ¼ red onion, finely sliced; 2 tablespoons olive oil; 2 tablespoons cider vinegar; 1 teaspoon sugar, optional; Black pepper

A chilled salad of chickpeas, kidney beans and green beans with a tangy dressing.

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Easy three-bean salad, prepared and ready to eat

Before you start

Serves about 4. Check all ingredient labels for allergens. Cooking times are approximate; use the doneness checks below.

Ingredients

1 can (400 g) chickpeas, drained
1 can (400 g) kidney beans, drained
250 g cooked green beans, cooled
¼ red onion, finely sliced
2 tablespoons olive oil
2 tablespoons cider vinegar
1 teaspoon sugar, optional
Black pepper

Method

Rinse and drain chickpeas and canned kidney beans. Use commercially canned or properly cooked beans, not raw dried kidney beans.
Whisk oil, vinegar, optional sugar and pepper.
Toss with beans and onion and refrigerate until serving.
Taste again after chilling and adjust acidity. Keep chilled at picnics.

Make it a meal

Round it out with fruit, a simple salad or bread, depending on your appetite. For a busy week, add it to your family meal plan and check your pantry before shopping.

Leftovers

Refrigerate leftovers promptly in shallow containers, within two hours (one hour above 90°F/32°C). Keep the refrigerator at 40°F/4°C or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked dishes to 165°F/74°C. Reheat only the portion you need. Follow FoodSafety.gov storage guidance.

Plan a make-ahead lunch

For more combinations and what to pack separately, see meal-prep salads that stay crisp. Keep the finished salad chilled; a sturdy texture does not remove the need for safe storage.

Updated October 29, 2026 · Independent practical guidance