Once you try this easy bean salad recipe, you will be hooked! Prepared Mediterranean style, this three bean salad recipe is bright and packs a ton of flavor from crunchy vegetables, like bell peppers and onions, fresh herbs, capers, and a zesty garlic Dijon dressing. Great for make ahead meals, picnics, and potluck!

Mediterranean Three Bean Salad with Fresh Herbs and Dijon Vinaigrette

I love my beans!

I am a big fan of beans. A staple in my Mediterranean pantry, beans are a nutritious, versatile, and a super affordable ingredient. They are rich in vitamins and minerals and are a great hearty alternative to high-fat proteins.

Over here, beans are often on the menu, like garlic parmesan white beans, a quick Turkish white bean salad (piyaz),. or its creamy cousin Bean Salad with Tahini and Eggs (Tahinli Fasulye Piyazı). But if you don't use legumes often, and you're looking to incorporate them more in your diet, this easy three bean salad is a great place to start!

Bean salad, the Mediterranean way

Three bean salad is like the quintessential American picnic or potluck dish. But for me, turning it into a huge, "sexy" bowl of goodness--the Mediterranean way, of course-- means adding loads of crunch and bold flavors.  

In this 3 bean salad recipe, I toss three kinds of canned beans--kidney beans, cannellini, and chickpeas-- with chopped fresh veggies, like cucumber, bell peppers, and onions, along with loads of fresh herbs, and briny capers. A simple and bright homemade garlic Dijon dressing brings it all together.

You will fall in love with the bold flavors in this salad, and it’s the perfect make ahead dish to go with anything from grilled lemon chicken, to lamb kabobs, or salmon burgers. You can also add it to a rice bowl with tuna (or your protein of choice) for a fun and simple dinner.

Three beans: garbanzo, kindey beans, and cannellini beans

What kind of beans go into a three bean salad?

If we're talking about a traditional American 3 bean salad, you'll typically see these three types of beans: Canned green beans, kidney beans or black beans, and garbanzo beans, also known as chickpeas.

I'm not a fan of canned green beans: They just feel too mushy for my taste. If you want to stick with green beans, use steamed green beans that have been shocked in an ice bath once cooked. Steamed green beans will lend far better texture than canned green beans.

You can also do as I do and replace the green beans with another bean. I used canned cannellini beans in this recipe, I like their creamy texture and subtly nutty flavory. Other options, while not traditional for a 3 bean salad (but that will taste lovely nevertheless), are black eyed peas, pinto beans, or steamed wax beans (which are similar to green beans).

Ingredients for Mediterranean three bean salad: beans, fresh vegetables, onion, capers and mores

Ingredients: What you need to make this salad

This Mediterranean bean salad recipe takes a few simple ingredients, including some canned beans, fresh veggies, and herbs. Here is what you need to make it:

  • Canned beans: I used kidney beans, garbanzo beans (chickpeas), and cannellini beans. Steamed green beans or other canned beans like black beans will work as well.
  • Chopped green bell pepper 
  • Chopped red bell pepper 
  • Diced English cucumber – If you use regular garden cucumbers, be sure to peel the thick waxy skin off. You may also like to seed the cucumbers, especially if you’re making this salad ahead of time.
  • Chopped red onions
  • Capers (optional, but I think their briny flavor takes this bean salad recipe to the next level)
  • Fresh herbs: parsley, mint, and basil
Garlic dijon vinaigrette for Mediterranean 3 bean salad

The best bean salad dressing

I don't love the syrupy dressings that are typical of three bean salads, so I whipped up a quick, bright garlic Dijon vinaigrette with just a hint of sweetness. Here’s what you’ll need to make the dressing:

  • Minced garlic
  • Dijon mustard
  • Fresh lemon juice
  • Sugar – You can substitute with a little good quality honey, if you prefer. (Note: The recipe will no longer be vegan if honey is used.)
  • Extra virgin olive oil - Our Early Harvest Greek extra virgin olive oil or Spanish Hojiblanca olive oil is a good option in salad dressings because of their bold, peppery flavor.

How to make bean salad

This Mediterranean bean salad couldn't be any easier to make. It's as simple as 1, 2, 3:

  • Combine 3 cans of beans with fresh vegetables and herbs in a large bowl. I used a 15-ounce can each of garbanzo beans (chickpeas), red kidney beans, and cannellini beans (drained and rinsed). For crunch, I added 2 chopped bell peppers, ½ diced English cucumber, and 1 cup chopped red onions. A cup chopped parsley and a few torn mint and basil leaves add fresh, herby flavor. Briny capers are optional, but I think they add a little something special.
  • Make the vinaigrette. Simply whisk together ½ tablespoon Dijon mustard, 2 tablespoons lemon juice, ¼ cup extra virgin olive oil, a clove or 2 minced garlic, and a dash of sugar, salt, and pepper.
  • Dress the salad. Pour the vinaigrette over the salad and toss gently. Make sure all the beans and veggies are well-coated in the vinaigrette. Chill for at least 30 minutes and serve.
Mediterranean style three bean salad with bell peppers, fresh herbs, capers, and dijon viniagrette

Tips for the best bean salad 

Here are my top tips for no-fail bean salad:

  • Rinse and drain beans before using. Canned beans release starch into the canning liquid, making it murky. The canning liquid is not necessarily bad for you, but just doesn't look that great. Rinsing well also helps to eliminate that “canned” taste that canned beans can have. I typically drain the beans, rinse them well (once or twice), and drain again before using.
  • Make this salad ahead and refrigerate. Beans need a little time to soak up flavor, so it's a good idea to make this salad ahead and refrigerate for 30 minutes to several hours before serving. If you want to make this a day ahead, you can hold the fresh herbs and add them in 30 minutes or so before serving. (This will just keep them from wilting too much.)

What to serve with three bean salad

This is the perfect make-ahead salad and is very satisfying on its own. You can toss it with some grains of your choice or serve it with a cup soup for a light meal. Or, you can serve it next to nearly any main dish or you choice like baked chicken drumsticks, shish kebabs, lamb rack, baked cod, and grilled swordfish.  

How long will 3 bean salad last?

Properly refrigerated in a tight-lid glass container, three bean salad will keep anywhere from 3 to 5 days.

More bean salad recipes to try

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4.78 from 102 votes

Easy Mediterranean Bean Salad

The Mediterranean Dish
Mediterranean Three Bean Salad | The Mediterranean Dish. Three bean salad with chopped veggies, capers, fresh herbs and a zesty Mediterranean garlic Dijon vinaigrette. Best bean salad; the perfect potluck salad or healthy side dish. See it on TheMediterraneanDish.com
Easy three bean salad recipe packed with Mediterranean flavors from fresh herbs, capers, and a zesty Dijon garlic vinaigrette. Instead of mushy canned green beans, use fresh steamed ones, or swap them out for another type of bean. I chose to use cannellini beans! After dressing the bean salad, allow it to chill in the refrigerator for at least 30 minutes before serving, so that the beans can absorb the zippy dressing.
Prep – 15 minutes
Total – 15 minutes
Serves – 8 servings


  • 1 15 oz can kidney beans, drained and rinsed
  • 1 15- oz can cannellini beans, drained and rinsed
  • 1 15- oz can garbanzo beans (chickpeas), drained and rinsed
  • 1 green bell pepper, cored and chopped
  • 1 red bell pepper, cored and chopped
  • ½ English cucumber, diced
  • 1 cup chopped red onions
  • 1 ½ tablespoon capers, drained
  • 1 cup chopped fresh parsley
  • 10-15 fresh mint leaves, torn or gently chopped
  • 10-15 fresh basil leaves, torn or gently chopped

Garlic Dijon Vinaigrette

  • 1-2 garlic cloves minced
  • ½ tablespoon Dijon mustard
  • 2 tablespoon lemon juice
  • 1 teaspoon sugar
  • ¼ cup Early Harvest extra virgin olive oil
  • Salt and black pepper



    • In a large mixing bowl, combine the beans, chopped peppers, cucumber, onions, capers and fresh herbs. Mix using a wooden spoon.
    • In a small bowl, add the vinaigrette ingredients. Whisk vigorously to combine.
    • Add the vinaigrette to the salad bowl. Toss to coat.
    • For best results, cover and refrigerate for a bit before serving so that beans soak up the vinaigrette flavors. Give the salad another quick toss before serving.



    • Rinse and drain beans before using. Canned beans release starch into the canning liquid, making it murky. The canning liquid is not necessarily bad for you, but just doesn't look that great. What i like to do is drain the beans, then rinse well, and drain again before using.
    • Make this 3 bean salad a little bit ahead and refrigerate. Beans need a little time to soak up flavor, so it's a good idea to make this salad ahead and refrigerate for 30 minutes to several hours. If you want to make this a day ahead, you can hold the fresh herbs and add them in 30 minutes or so before serving, this will just keep them from wilting too much into the salad (more for looks.)
    • Meal-Prep: If you want to make this salad to have for lunch over the next few days, you can hold the dressing and add it as needed a few minutes before enjoying your lunch.
    • How long will leftovers keep? Properly refrigerated in a tight-lid glass container, three bean salad will keep anywhere from 3 to 5 days.
    • Visit Our Shop for quality Mediterranean ingredients including extra virgin olive oils and spices.


    Calories: 211.1kcalCarbohydrates: 27.9gProtein: 9.5gFat: 8.2gSaturated Fat: 1.1gSodium: 482mgPotassium: 321.2mgFiber: 9gVitamin A: 628.4IUVitamin C: 33.9mgCalcium: 77.8mgIron: 2.9mg
    Tried this recipe?

    *This article first appeared on this site in 2017 and has recently been updated with new information and new media for readers' benefit

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    I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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    1. Lotte Ben Gal says:

      5 stars
      Love this easy to make and versatile bean salad. I made it a few times, which beans enter can differ according to what my fridge and pantry hold. But always comes out good. I love the dressing, the basil, mint and parsley melange and the capers top it of.
      This time I added some little spicy pepper cut up. Delicious.

    2. Carole says:

      5 stars
      You had a very basic chi chi bean salad a few years ago. Bean avocado parsley lime juice. Can’t find this again???

    3. Jane OBrien says:

      I made the Easy Mediterranean Bean Salad to serve with ham on Easter. The freshness of it all was fantastic. I didn't have cannellini beans so subbed with black beans and sadly couldn't find fresh basil at multiple stores so subbed dry basil. Everyone commented on this salad. 🙂

      1. TMD Team says:

        Wonderful! Thanks, Jane!

    4. Bev Pappas says:

      5 stars
      I truly love this salad!!!

    5. Kenneth Myers says:

      Someone on Reddit recommended this recipe today and I made it just now. IT IS SO GOOD! Thank you for this recipe, and for all your recipes.

      1. TMD Team says:

        So happy you enjoyed the salad, Kenneth!

    6. Maya says:

      4 stars
      It's good, but like another commenter I'm not overly wowed by the dressing. It feels like it's missing something. We're confused why it's called a vinaigrette when there's no vinegar?! I actually came to the comments section to see if we'd missed an ingredient!

    7. Stacy Inscore says:

      Love it, so yummy! How many servings did your nutritional data support? Thanks

      1. TMD Team says:

        Hi, Stacy. There are 8 servings in this recipe, and nutritional information listed is for 1 serving.

    8. Colleen says:

      5 stars
      Second time I’ve made this delicious salad. Comes together quickly. Definitely a keeper. Thank you

    9. Julie says:

      5 stars
      This was great. Easy and so full of flavor.

    10. Jean R says:

      5 stars
      Absolutely loved this recipe. I used low sodium canned beans and had all the fresh herbs right from my garden. Definitely will be making this again. Makes the perfect side dish for summer or light lunch.

    11. Brenda Norman says:

      5 stars
      I am guessing the cucumber is added in with the beans?
      I am making this to feed some workers at a firecracker stand. Lots of protein plus cool and refreshing.

      1. TMD Team says:

        You are so kind, Brenda! Yes, the cucumber is added with the beans here.

    12. Deborah L Peterson says:

      5 stars
      I haven't tried this recipe yet, but it's on my "to do" list. I absolutely love dijon vinaigrettes! The only change I would make is to use honey instead of sugar in the recipe. It's much more healthy and tastes delicious!