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Home » Recipes » Salad

Three Bean Salad with Vinegar Dressing (Oil-Free!)

Sep 3, 2021 by Kaitlin · 12 Comments

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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.)

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

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

Classic three bean salad is typically made with a substantial 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 so fresh. Plus it's rich in plant-based protein fiber, and iron. It's one of my summertime favorites and I hope you enjoy it too!

Ingredients in a large glass bowl for salad

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.

Preparation with vinegar dressing being poured on top of salad

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!

Three bean salad with vinegar dressing in a small white bowl

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.

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 6 votes
Print Recipe Pin Recipe Comment
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)

Ingredients

  • 8 oz. fresh green beans*
  • 15 oz. can garbanzo beans
  • 15 oz. can kidney beans
  • 1/3 cup red onion
  • 3 Tbsp. fresh parsley
  • 1 Tbsp. fresh dill

For the vinegar dressing:

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

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

*Green beans: 8 oz. equals about 2 cups cut.
**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 content: 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're 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, Twitter, or Facebook for more updates and inspiration.

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Comments

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    Recipe Rating:




  1. Jen says

    May 20, 2024 at 7:26 am

    5 stars
    What's not to love? A sweet and sour bean salad. Simple and so satisfying.

    Reply
    • Kaitlin says

      May 20, 2024 at 11:20 am

      Aww, so happy to hear you enjoyed it, Jen! Thanks for coming back to share your kind feedback.

      Reply
  2. Patti Ryan says

    April 15, 2023 at 3:16 pm

    I never liked 3 bean salad because, I think, of the canned green beans. But they help keep the calorie count lower. So I'll try the fresh green beans and hope that it makes the difference. To help reduce the calorie count I'm going to try replacing some (or all) the maple syrup with stevia (no calorie sweetener). Thanks for a no-oil version.

    Reply
    • Kaitlin says

      April 16, 2023 at 12:07 pm

      Fresh green beans make all the difference for me! Hope you enjoy it, Patti!

      Reply
  3. Andrea says

    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 says

      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
  4. Darlene says

    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 says

      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
  5. Donna R says

    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 says

      January 14, 2022 at 3:44 pm

      Awesome! Thanks for giving it a try and sharing.

      Reply
  6. Monica says

    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 says

      September 21, 2021 at 10:20 am

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

      Reply

Hello, I'm Kaitlin!
I live in Montana and share vegan recipes that are easy and healthy. About Me →

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