`Olive Oil 3-Bean Salad |

Olive Oil 3-Bean Salad

This 3 Bean Salad is dressed up with a delicious extra virgin olive oil dressing and some fresh, crunchy vegetables. Bring this salad to your next outdoor gathering, or meal-prep a large batch for snacking during the week!
Sep. 9, 2020
Tracy Nawara

It is always nice to have a fresh veg­e­tar­ian salad option at any gath­er­ing. This Olive Oil 3‑Bean Salad is a deli­cious addi­tion to any buf­fet table. Crunchy cel­ery, fresh cherry toma­toes, and a fab­u­lous dress­ing round out this amaz­ing and easy salad. Simply add all ingre­di­ents to a large bowl and refrig­er­ate — that’s it! Serve for a large party or keep in an air­tight con­tainer for a fast and fill­ing lunch.


Olive Oil 3‑Bean Salad

5 from 2 votes
Course: SidesCuisine: MediterraneanDifficulty: Easy


Prep time


Chill time

2 hours

Cannellini, kid­ney, and gar­banzo beans get a well-deserved makeover with this Olive Oil 3‑Bean Salad! Paired with crunchy veg­eta­bles and a tangy dress­ing, this salad is the per­fect lunch or side dish for a crowd.


  • 1 15-ounce can can­nellini beans, rinsed and drained

  • 1 15-ounce can kid­ney beans, rinsed and drained

  • 1 15-ounce can gar­banzo beans, rinsed and drained

  • 1 shal­lot, minced

  • 2 cel­ery stalks, chopped

  • 15 cherry toma­toes, halved

  • 5 large leaves basil, chopped

  • 1 stem fresh oregano, chopped

  • 2 table­spoon onion blos­som vine­gar, or any light vine­gar you have

  • 1 table­spoon honey

  • 4 table­spoons robust extra vir­gin olive oil

  • 1 tea­spoons salt

  • 1 tea­spoon black pep­per


  • To a large bowl, add all ingre­di­ents. Carefully mix together, as to not break up the beans.
  • Refrigerate for at least 2 hours before serv­ing to allow the fla­vors to blend. This salad is best served chilled.


  • You can use what­ever beans you have on-hand to make this salad. Any com­bi­na­tion of beans will work!

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