Three Bean Salad

This vibrant Three Bean Salad with creamy avocado is an easy, protein-packed plant-based dish made with chickpeas, black beans, and kidney beans tossed with crisp peppers, juicy tomatoes, fresh herbs, and creamy avocado. A simple balsamic dressing brings everything together with a sweet-tangy finish. It’s the perfect vegan recipe for a light lunch, side dish, or make-ahead salad for summer gatherings.

Three Bean Salad Ingredients

For the Salad

• 1 (15-ounce) can chickpeas, drained and rinsed

• 1 (15-ounce) can black beans, drained and rinsed

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

• 1 shallot, finely diced

• 1 medium tomato, diced

• ½ red bell pepper, diced

• ½ yellow bell pepper, diced

• ¼ cup fresh parsley, chopped

• 1 teaspoon fresh thyme leaves

• 1 avocado, diced

• Salt, to taste

• Freshly cracked black pepper, to taste

For the Balsamic Dressing

• 3 tablespoons balsamic vinegar

• 2 tablespoons extra-virgin olive oil

• 1 teaspoon Dijon mustard

• 1 teaspoon maple syrup or agave, optional

• ½ teaspoon garlic powder or 1 small garlic clove, minced

• Salt and freshly ground black pepper, to taste

Three Bean Salad Instructions

1. Prepare the beans: Drain and thoroughly rinse the chickpeas, black beans, and kidney beans. Allow them to drain well so the salad doesn't become watery.

2. Combine the vegetables: In a large bowl, add the chickpeas, black beans, kidney beans, shallot, tomato, red pepper, yellow pepper, parsley, and thyme. Season with salt and freshly cracked black pepper.

3. Make the dressing: Whisk together the balsamic vinegar, olive oil, Dijon mustard, maple syrup or agave (if using), garlic, salt, and black pepper until well combined.

4. Toss the salad: Pour the dressing over the bean and vegetable mixture and gently toss until everything is evenly coated.

5. Add the avocado: Fold in the diced avocado gently at the end so the pieces maintain their shape.

6. Let the flavors develop: For the best flavor, refrigerate the salad for about 20–30 minutes before serving. If making it several hours ahead, add the avocado shortly before serving.

Serving Suggestions

Serve this three bean salad chilled or at room temperature as a satisfying lunch, a colorful side dish, or alongside grilled vegetables, veggie burgers, or crusty bread. It also travels well, making it a great choice for picnics, potlucks, and summer gatherings.

Tips for Three Bean Salad

• For a brighter flavor: Add a squeeze of fresh lemon juice to the dressing.

• For more crunch: Add diced cucumber or celery.

• For meal prep: Prepare the bean and vegetable mixture and dressing separately, then combine before serving.

This vibrant Three Bean Salad with Avocado is an easy, protein-packed dish made with chickpeas, black beans, and kidney beans tossed with crisp peppers, juicy tomatoes, fresh herbs, and creamy avocado. A simple balsamic dressing brings everything together with a tangy, savory finish.