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Italian Three Bean Salad Recipe

Recipe by Pedro M. A. Neves

Italian three bean salad is a vibrant, protein-rich side dish that celebrates the simplicity and freshness of Mediterranean cuisine. This versatile salad combines tender beans with a bright vinaigrette and fresh herbs, making it perfect for summer gatherings, picnics, or as a light lunch. The dish can be prepared ahead and actually improves in flavor as it sits.

Ingredients

• 400 g canned cannellini beans, drained and rinsed (14 oz)
• 400 g canned borlotti beans, drained and rinsed (14 oz)
• 400 g canned green beans, drained and rinsed (14 oz)
• 1 medium red onion, finely diced (100 g)
• 1 bell pepper (any color), diced (150 g)
• 3 cloves garlic, minced
• 60 ml extra virgin olive oil
• 30 ml red wine vinegar
• 15 ml balsamic vinegar
• 1 teaspoon Dijon mustard
• 15 g fresh parsley, chopped
• 10 g fresh basil, chopped
• 5 g fresh oregano, chopped (or 2 g dried)
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes (optional)

Instructions

1. Drain and rinse all three canned beans thoroughly under cold water to remove excess sodium and starch. Place them in a large mixing bowl.

2. Dice the red onion finely and add to the bowl with the beans. Dice the bell pepper and add it as well.

3. Mince the garlic cloves and add them to the bean mixture.

4. In a separate small bowl, whisk together the extra virgin olive oil, red wine vinegar, balsamic vinegar, and Dijon mustard until emulsified.

5. Pour the vinaigrette over the bean and vegetable mixture. Season with sea salt, black pepper, and red pepper flakes if using.

6. Chop the fresh parsley, basil, and oregano. Add them to the salad and toss everything together gently but thoroughly until well combined.

7. Let the salad sit at room temperature for at least 15 minutes to allow flavors to meld, then taste and adjust seasonings as needed.

Substitutions

• For a vegan option, this recipe is already completely plant-based
• Replace fresh herbs with 10 g total of mixed dried Italian seasoning if fresh herbs are unavailable
• Substitute the vinegar combination with 45 ml of lemon juice and 15 ml of white wine vinegar for a brighter citrus note
• Use white beans instead of cannellini or swap kidney beans for borlotti beans based on preference

Tips

• Prepare this salad up to 24 hours ahead; the flavors deepen and improve as it sits in the refrigerator
• For a warm salad, gently heat the dressed beans in a saucepan over low heat without boiling, then add fresh herbs just before serving
• If the salad seems dry after sitting, drizzle with a little additional olive oil and vinegar to refresh it
• This salad pairs beautifully with grilled vegetables, crusty bread, or as an accompaniment to roasted meats

Three bean salad has roots in traditional Italian cuisine, where beans are a cornerstone of peasant cooking and regional dishes. In Italy, this type of prepared salad appears at family tables and summer celebrations, embodying the country's approach to seasonal, simple ingredients dressed with quality olive oil and fresh herbs.

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