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Marinated Three Bean Salad

Fresh herbs and cayenne pepper provide the fantastic flavor in this marinated salad featuring fresh veggies and canned beans. —Carol Tucker, Wooster, Ohio
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    8 servings


  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1 can (15 ounces) chickpeas, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 medium tomato, chopped
  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 1/3 cup each chopped green, sweet red and yellow pepper
  • 1/2 cup water
  • 3 tablespoons minced fresh basil or 1 tablespoon dried basil
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper


  • In a large bowl, combine the beans, tomato, onion, celery and peppers. In a small bowl, whisk the remaining ingredients; gently stir into bean mixture. Cover and refrigerate for 4 hours, stirring occasionally.
Nutrition Facts
1 cup: 184 calories, 5g fat (0 saturated fat), 0 cholesterol, 452mg sodium, 28g carbohydrate (4g sugars, 8g fiber), 8g protein.

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  • Melissa
    Jul 30, 2020

    This is a really good recipe. I changed the black beans to kidney beans and I added canned green beans since every 3 bean salad I have ever had used green beans, I added a tablespoon of lime juice and added fresh cilantro, rosemary and sage. The basic recipe is very good, and lends itself well to modifying it to suit your own taste. It also needs a tad more salt, just a little more really brightens the flavors. I gave some to my neighbors and they loved it too, and agreed it needed a touch more salt. I will definitely make this again!

  • Sonja Starks
    Jul 19, 2020

    This looks delicious and I like anything that is healthy. With fiber, protein

  • Carol
    Jul 18, 2020

    Bruschetta chicken excellent!

  • Appy_Girl
    May 8, 2018

    Winner winner around my table. Everyone loved it ! I totally agree with my fellow VFE. This salad needs to sit in the fridge overnight.. I did use about 1/3 cup of water and I upped the difference using olive oil. I grabbed a can of light kidney beans by mistake no harm.Left overs are perfect when added to a garden salad. It really bumps and wakes up ordinarily iceburg lettuce.Add a little Italian dressing if needed.The beans soften and plump up during the over night stay and the taste of the dressing does intensify. Its light healthy and simply tasteful.VFE.

  • Theresa
    May 5, 2018

    Disappointed in this recipe. I made it, sampled it, and then threw it out. I think it was the water in the dressing that spoiled this recipe for me. I have made many other bean salads over the years, all good. I have now learned: don't add water!

  • shawnba
    Apr 30, 2018

    I loved this colorful salad, and it fit right into our low fat lifestyle! I’m giving this 4*. The oregano was a little strong for me, I will cut it back a little next time. Otherwise, a very tasty side dish

  • JMartinelli13
    Apr 28, 2018

    I only made a few small changes. I used low sodium black beans, and I had heirloom mini tomatoes on hand. I rarely have fresh herbs, but made a point to go out and buy as many as I could find for this. I loved all the colors and textures. It gets better as it sits, and though it suggests four hours, I thought it was even better the next day. Awesome with tortilla chips too!

  • thekard
    Feb 28, 2013

    No comment left

  • nancymay70
    Aug 3, 2012

    This is a great summer dish to bring to potluck dinners. It's refreshing and light and full of color. My family loves it and asks for more.

  • mworrell
    Jul 16, 2012

    No comment left