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No-Cook Three-Bean Salad – Food Bank of Northern Nevada No-Cook Three-Bean Salad – Food Bank of Northern Nevada

No-Cook Three-Bean Salad

October 29, 2025

A bright, budget-friendly salad you can make in minutes—no stove required. High in fiber and protein, great as a side or a light meal.
Time: 10 minutes • Serves: 6 as a side (3–4 as a main)

Ingredients

1 can (15 oz) kidney beans, drained & rinsed
1 can (15 oz) garbanzo/chickpeas, drained & rinsed
1 can (14–15 oz) green beans (or cannellini/black beans), drained
1/2 cup diced bell pepper (any color)
1/4 cup diced red or yellow onion (or 1 tsp dried minced onion)
2 tbsp chopped parsley or cilantro (optional)

Dressing

1/4 cup oil (canola or olive)
3 tbsp vinegar (apple cider, white, or red wine)
1 tbsp sugar or honey (optional; classic style is a bit sweet)
1 tsp Dijon mustard (optional)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt, 1/4 tsp black pepper
Pinch red pepper flakes (optional)

Instructions

Combine beans & veg: In a large bowl, add the drained beans, bell pepper, onion, and herbs.
Whisk dressing: In a small bowl or jar, whisk (or shake) oil, vinegar, sugar, Dijon, garlic powder, onion powder, salt, and pepper until smooth.
Toss & rest: Pour dressing over the bean mixture and toss well. Taste and adjust salt, acid, or sweetness. Let sit 10–20 minutes (or chill overnight) for flavors to mingle. Stir before serving.

Swaps & Tips

Use what you have: Any three beans work—black, cannellini, pinto, great northern, or wax beans.
Low-sodium: Choose low-sodium cans and rinse well; season to taste.
No sugar? Skip it or swap in a splash of orange juice.
Make it a meal: Add tuna or chicken, or fold in cooked pasta or rice.
Storage: Keeps 3–4 days in the fridge; tastes even better the next day.