When you’re at a cookout, there’s no shortage of creamy salads — potato, pasta, coleslaw, you name it. But I always crave something bright and tangy to balance all that richness. This is the bean salad I make every summer because it delivers that perfect sweet‑tart pop that cuts through heavier dishes and resets your palate like a little sherbet between courses.
Traditional three‑bean salad uses canned green beans and kidney beans, but those have never been my favorites. This version uses my dream trio: black beans, cannellini beans, and garbanzo beans. They’re creamy, hearty, and hold their shape beautifully. Then I add mandarin oranges, red onion, and fresh parsley for color, freshness, and a little crunch. It’s gorgeous, vibrant, and always one of the first bowls emptied at BBQs and picnics.
The flavors come together in the most satisfying way — creamy beans, juicy bursts of orange, and a sweet‑tangy apple cider vinaigrette that ties everything together. It’s simple, refreshing, and a staple in our family all summer long.
Tips for the best Bean Salad:
- Customize your beans: Kidney beans, red beans, or pinto beans all work if you prefer them.
- Swap the onion: Red onion adds beautiful color, but white, yellow, or sweet onion work too.
- Adjust the sweetness: If the dressing is too tangy for your taste, add sugar a teaspoon at a time until it’s just right.
- Make it ahead: This salad gets even better after chilling for an hour or two.
Ingredients:
- 1 (15.5oz) can garbanzo beans
- 1 (15.5oz) can black beans
- 1 (15.5oz) can cannellini beans
- 1 (15oz) can mandarin oranges
- 3/4 cup red onion, diced
- 1/3 cup fresh parsley, chopped
Dressing:
- 1/3 cup apple cider vinegar
- 1/4 cup granulated sugar
- 3 Tbsp extra virgin olive oil
- 1 tsp salt
- 1 tsp coarsely ground black pepper
Instructions:
- Drain and rinse all three kinds of beans. Drain the mandarin oranges.
- In a large mixing bowl, add all three kinds of beans, the mandarin oranges, red onion and fresh parsley.
- In a smaller mixing bowl, whisk together the apple cider vinegar, sugar, olive oil, salt, and pepper until well combined.
- Pour the dressing over the bean mixture and toss together lightly.
- Cover with plastic wrap and let sit in the refrigerator for at least an hour or until ready to serve.
The Best Bean Salad Recipe!
EQUIPMENT (Amazon Associate Links)
Ingredients
- 15.5 oz can garbanzo beans
- 15.5 oz can black beans
- 15.5 oz can cannellini beans
- 15 oz can mandarin oranges
- 3/4 cup red onion diced
- 1/3 cup fresh parsley chopped
Dressing:
- 1/3 cup apple cider vinegar
- 1/4 cup granulated sugar
- 3 Tbsp extra virgin olive oil
- 1 tsp salt
- 1 tsp coarsely ground black pepper
Instructions
- Drain and rinse all three kinds of beans. Drain the mandarin oranges.
- In a large mixing bowl, add all three kinds of beans, the mandarin oranges, red onion and fresh parsley.
- For the dressing, in a smaller mixing bowl, whisk together the apple cider vinegar, sugar, olive oil, salt, and pepper until well combined.
- Pour the dressing over the bean mixture and toss together lightly.
- Cover with plastic wrap and let sit in the refrigerator for at least an hour or until ready to serve.
Notes
- Customize your beans: Kidney beans, red beans, or pinto beans all work if you prefer them.
- Swap the onion: Red onion adds beautiful color, but white, yellow, or sweet onion work too.
- Adjust the sweetness: If the dressing is too tangy for your taste, add sugar a teaspoon at a time until it’s just right.
- Make it ahead: This salad gets even better after chilling for an hour or two.
The Best Bean Salad FAQ’s:
Can I use different beans in this bean salad?
Yes! This recipe is flexible. Swap in kidney beans, pinto beans, or red beans if you prefer. Any mild, creamy bean works beautifully.
Can I make this bean salad ahead of time?
Absolutely. In fact, it tastes even better after chilling for a few hours as the flavors meld together.
How long does bean salad last in the fridge?
Stored in an airtight container, it keeps well for 3–4 days.
Can I use fresh oranges instead of canned mandarin oranges?
Yes — fresh clementine or mandarin segments work great. Just peel and separate into small pieces.
Surprisingly delicious! Made for Memorial Day and it disappeared!
I’m so glad you liked it! Thank you for commenting and rating! 🙂
Sooooooooooooo good! Love this salad.
I’m so glad you like it! Thank you for commenting and rating! 🙂
This bean salad tasted great. Not to powerful of dressing which is what I liked but a nice mild taste flavoring the beans.
I also added from my garden some cut green beans, sliver cut Swiss chard and greens for added nutrition and color.
This salad tastes great with and without the oranges. Thank you for a simple bean salad that was totally enjoyed by me and my family.
I’m so happy to hear this – it made my day. I love your add-in ideas! Thank you for rating and commenting!