`Olive Oil 3-Bean Salad - Olive Oil Times

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!
By Tracy Nawara
Sep. 9, 2020 15:07 UTC

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

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.


  • 115-ounce cancan­nellini beans, rinsed and drained

  • 115-ounce cankid­ney beans, rinsed and drained

  • 115-ounce cangar­banzo beans, rinsed and drained

  • 1shal­lot, minced

  • 2cel­ery stalks, chopped

  • 15cherry toma­toes, halved

  • 5large leaves basil, chopped

  • 1stem fresh oregano, chopped

  • 2table­spoononion blos­som vine­gar, or any light vine­gar you have

  • 1table­spoonhoney

  • 4table­spoonsrobust extra vir­gin olive oil

  • 1tea­spoonssalt

  • 1tea­spoonblack 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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