Three Bean Salad with Vinegar Dressing (Oil-Free)

This easy Three Bean Salad recipe features a sweet & tangy vinegar dressing that's oil-free and made with no refined sugar. It's a healthier take on an old classic! So fresh and flavorful. (Vegan, gluten-free, oil-free, naturally sweetened.)

Let's make an old-fashioned bean salad that's lighter and healthier, but still flavorful and delicious!

Classic three bean salad is usually made with a large amount of oil and refined sugar.

But this healthier remake combines three types of beans and fresh herbs. Then it's marinated in a sweet and sour dressing made with no refined sugar and no oil.

The result is tangy, vibrant, and will keep you coming back for more! Plus it's full of plant-based protein and fiber.

Ingredients for Three Bean Salad

For the salad portion you will toss together in a large bowl:

• Red kidney beans
• Garbanzo beans: You'll need one can for this recipe. However if you cook your own chickpeas from scratch, you'll need about 1.5 cups cooked beans.
• Fresh green beans: Typically this salad is made with canned green beans, however I like the taste of fresh beans much better! (I haven't tested it with frozen green beans.)
• Red onion: Raw onion is strong, but the flavor really mellows out as it marinates in the dressing.
• Fresh parsley: Or you can substitute fresh cilantro.
• Fresh dill: The herbs add so much flavor and freshness to this dish, so you can use even more if you'd prefer.

Customize it! Swap in other beans such as yellow wax beans, black-eyed peas, black beans, cannellini beans, etc.

Ingredients for Dressing

For the sweet and tangy oil-free dressing you will whisk together in a small bowl:

• Apple cider vinegar
• Dijon mustard: This adds a really nice tangy, sharp flavor to the dressing.
• Pure maple syrup: Or you can use another sweetener of choice.
• Garlic cloves: I really enjoy the taste of fresh garlic best in the dressing, but you could substitute garlic powder if needed.
• Salt and black pepper to taste

Note: The dressing runs thinner than the traditional versions because there's no olive oil that solidifies and thickens in the fridge. But the flavors are absolutely delightful!

Serving

This is a great side dish to toss together for picnics, potlucks, take along lunches, meal prep, or general enjoyment at home.

Making ahead? Prepare it 4 to 24 hours in advance so it can marinate in the fridge. (But it's also great served immediately if desired.)

Storing

Store leftovers in an airtight container in the fridge. I find it keeps well in the refrigerator for about 3-4 days. Give it a good stir before serving as the dressing tends to settle at the bottom.

For more inspiration, also browse all bean & legume recipes or dill recipes.

Three Bean Salad with Vinegar Dressing

A healthier take on an old classic! This three bean salad with a sweet & tangy vinegar dressing is made lighter with no oil or refined sugar.

4.84 from 6 votes

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Prep Time: 15 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 20 minutes minutes

Author: Kaitlin - The Garden Grazer

Course: Salad, Side Dish

Cuisine: Gluten-Free, Oil-Free, Vegan

Servings: 5 (1 cup servings)

US CustomaryMetric

Ingredients

• 8 oz. fresh green beans (about 2 cups cut)
• 15 oz. can garbanzo beans
• 15 oz. can kidney beans
• 1/3 cup red onion
• 3 Tbsp. fresh parsley (or cilantro)
• 1 Tbsp. fresh dill

For the vinegar dressing:

• 1/4 cup apple cider vinegar (or up to 1/3 cup)
• 1 1/2 Tbsp. pure maple syrup
• 1 clove garlic, minced
• 1 tsp. Dijon mustard
• 1/4 tsp. salt (more/less to taste)

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Instructions

• Prepare green beans: Trim and cut green beans into about 1-inch pieces. Cook green beans for 3-5 minutes until crisp-tender.* Then rinse with cold water. Drain and pat dry.
• Add green beans to a large bowl. Add garbanzo beans and kidney beans (rinsed and drained). Finely dice red onion, and roughly chop herbs. Add to bowl.
• Make the dressing: combine all dressing ingredients in a small bowl and whisk.
• Pour dressing over salad and stir well to combine. Adjust flavors as desired. (More salt, herbs, sweetness, vinegar, etc.)

Notes

*To cook green beans: I steam/sauté mine in a covered skillet over medium-high heat with a little water. (Or you can simply boil them.)

Serving: You can serve immediately, or cover and refrigerate for at least 4 hours for best flavor. Be sure to stir again before serving as some dressing will settle at the bottom.

Yield: Recipe makes about 5 cups salad.

Nutrition Per Serving (Estimate)

Nutrition Facts

Three Bean Salad with Vinegar Dressing

Amount per Serving

Calories

183

% Daily Value*

Fat

 

2

g

3

%

Saturated Fat

 

1

g

6

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

1

g

Potassium

 

495

mg

14

%

Carbohydrates

 

33

g

11

%

Fiber

 

10

g

42

%

Sugar

 

7

g

8

%

Protein

 

10

g

20

%

Vitamin A

 

535

IU

11

%

Vitamin C

 

11

mg

13

%

Calcium

 

86

mg

9

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.

Sodium: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

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If you are enjoying this healthy (oil-free) three bean salad recipe with vinegar dressing and no refined sugar, also check out:

• Vegan Greek Salad
• Cucumber Salad
• Mediterranean Three Bean Salad

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