Three-Bean Salad with Citrus Vinaigrette
A protein-packed salad with kidney, cannellini, and black beans, tossed in a zesty orange vinaigrette. This mediterranean-inspired salads (vegetarian) ready in about 15 minutes pairs (15 oz) cannellini beans, (15 oz) kidney beans, (15 oz) black beans 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) cannellini beans
- 1 can (15 oz) kidney beans
- 1 can (15 oz) black beans
- 1/2 cup diced red onion
- 1/2 cup diced cucumber
- 1/2 juiced orange
- 3 tbsp olive oil
- 1 tsp dried oregano
Instructions
- Step 1: Drain and rinse 1 can each cannellini beans, kidney beans, and black beans thoroughly.
- Step 2: In a large bowl, combine drained beans, 1/2 cup diced red onion, and 1/2 cup diced cucumber.
- Step 3: Whisk together 1/2 cup orange juice, 3 tbsp olive oil, 1 tsp dried oregano, and a pinch of salt.
- Step 4: Pour dressing over bean mixture and toss gently to coat all ingredients.
- Step 5: Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Three-Bean Salad with Citrus Vinaigrette take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Three-Bean Salad with Citrus Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (15 oz) cannellini beans from drying out.
Can I substitute ingredients in Three-Bean Salad with Citrus Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Three-Bean Salad with Citrus Vinaigrette for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Three-Bean Salad with Citrus Vinaigrette vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My wife’s favorite recipe now. She says it’s the only salad that doesn’t make her sleepy after eating.
- ★★★★★
My kids ate it straight from the bowl! The lemon and olive oil combo is genius—no mayo needed.
- ★★★★★
This is my new go-to for potlucks! The oranges in the vinaigrette gave it such a bright, fresh kick.
