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    Home » Recipes » Salad

    Three Bean Salad with Vinegar Dressing (Oil-Free)

    Sep 3, 2021 by Kaitlin

    A healthier take on an old classic! This easy Three Bean Salad recipe with a sweet + tangy vinegar dressing is oil-free and made with no refined sugar. So fresh and flavorful!

    Three bean salad with oil-free vinegar dressing in a white bowl with spoon

    This is an old-fashioned bean salad but made lighter and healthier.

    The classic recipe is typically made with quite a bit of oil and refined sugar.

    However this salad combines three types of beans with a sweet and sour dressing that is made with no refined sugar and no oil.

    Plus it is full of plant-based protein and fiber.

    Ingredients in a large glass bowl for salad

    Ingredients for Three Bean Salad

    For the salad portion you will need:

    • Red kidney beans
    • Garbanzo beans (chickpeas)
    • Fresh green beans: Typically this salad is made with canned green beans, however I like the taste of fresh beans much better. I have not tested it with frozen green beans.
    • Red onion
    • Fresh parsley: Or you can substitute fresh cilantro.
    • Fresh dill

    It's versatile! Other beans could work too such as wax beans, black-eyed peas, black beans, cannellini beans, etc.

    Preparation with vinegar dressing being poured on top of salad

    Ingredients for Dressing

    For the sweet and tangy oil-free dressing you will need:

    • Apple cider vinegar
    • Dijon mustard: This adds a really nice tangy, sharp flavor to the dressing.
    • Pure maple syrup: Or other 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: Be aware the dressing runs thinner than the traditional versions because there is no olive oil that solidifies and thickens in the fridge. But the flavors are delightful!

    Three bean salad with vinegar dressing in a small white bowl

    Serving

    Make ahead: This recipe is great made 4 hours to 24 hours ahead of time so it can marinate in the fridge. (You can also serve it immediately if desired, however.)

    It is a great side dish to toss together for picnics, potlucks, take along lunches, and meal prep.

    Storing

    Store in an airtight container in the fridge. We find it keeps well in the refrigerator for about 3-4 days.

    Vegan three bean salad in a glass bowl with spoon

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

    Three bean salad with oil-free vinegar dressing in a white bowl with spoon

    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.
    5 from 5 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 15 minutes
    Cook Time: 5 minutes
    Total Time: 20 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Salad, Side Dish
    Cuisine: Gluten-Free, Oil-Free, Vegan
    Servings: 5 (1 cup servings)

    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)

    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.
    Did you make this recipe?Leave a star rating or comment below!

    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

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Salad Recipes

    • Roasted Red Pepper Dressing (Oil-Free)
    • Roasted Chickpea Salad with Hummus
    • Asian-Style Kale & Tofu Salad with Peanut Dressing
    • Quinoa Chickpea Salad with Dill Dressing

    Reader Interactions

    Comments

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      Recipe Rating:




    1. Andrea

      August 18, 2022 at 9:46 am

      5 stars
      This is amazing! My husband & I loved it! So much great flavor and we didn’t miss the oil at all. It’s definitely going in our regular rotation—thank you!

      Reply
      • Kaitlin

        August 18, 2022 at 10:07 am

        Yay! So great to hear you both enjoyed it, Andrea. Thanks for coming back to leave such a sweet comment. Hope you continue to enjoy it in your regular rotation!

        Reply
    2. Darlene

      July 21, 2022 at 1:58 pm

      5 stars
      This is lovely, tasty salad. I made it for dinner tonight with green beans fresh from the garden and couldn't resist a small bowl immediately! Thanks for the recipe.

      Reply
      • Kaitlin

        July 21, 2022 at 6:13 pm

        Hello, Darlene! Thrilled to hear you enjoyed the salad (and with your fresh garden green beans - fantastic!) Thank you so much for giving the recipe a try and sharing your very kind feedback. Hope you're having a lovely summer!

        Reply
    3. Donna R

      January 14, 2022 at 2:14 pm

      5 stars
      I'm very happy with how this turned out, it's definitely a keeper!

      Reply
      • Kaitlin

        January 14, 2022 at 3:44 pm

        Awesome! Thanks for giving it a try and sharing.

        Reply
    4. Monica

      September 21, 2021 at 8:41 am

      5 stars
      This was so delicious and we enjoyed the leftovers too. Thanks for the healthier, no oil recipe!!

      Reply
      • Kaitlin

        September 21, 2021 at 10:20 am

        Great to hear! Thank you for giving it a try and sharing.

        Reply

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    The Garden Grazer - Kaitlin profile photo

    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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