Best-Ever Three-Bean Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A vibrant, protein-packed salad with cannellini, kidney, and green beans in a zesty lemon-dill vinaigrette, perfect for picnics or meal prep. This mediterranean-inspired salads (vegan) ready in about 23 minutes pairs (15 oz), rinsed cannellini beans, (15 oz), rinsed kidney beans, finely diced red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 can (15 oz), rinsed cannellini beans
• 1 can (15 oz), rinsed kidney beans
• 1 cup, trimmed and cut into 1-inch pieces green beans
• 1/4 cup, finely diced red onion
• 1/2 cup, diced cucumber
• 2 tbsp, chopped fresh dill
• 2 tbsp lemon juice
• 3 tbsp extra-virgin olive oil
• 1 tsp Dijon mustard
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Step 1: In a large bowl, combine rinsed cannellini beans, rinsed kidney beans, and blanched green beans (cook in boiling water for 3 minutes, then shock in ice water to retain color).
2. Step 2: Add diced red onion, cucumber, and 2 tbsp chopped dill. In a small jar, whisk together lemon juice, olive oil, Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
3. Step 3: Pour dressing over bean mixture and toss gently until evenly coated. Cover and refrigerate for at least 1 hour to allow flavors to meld.
4. Step 4: Before serving, sprinkle with additional 1 tbsp chopped dill for freshness and vibrant color.