This easy bean salad with lentils is a fresh, simple twist on the classic three-bean salad. It’s perfect for summer gatherings, potlucks, or make-ahead meal prep for quick weekday lunches.
Bean salad is a staple in my kitchen. From family potlucks to make-ahead salads for boating or camping trips, and for weekday lunches, this recipe gets made regularly. I probably prepare this easy bean salad at least twice a month.
Most of the time I use canned beans for convenience, but when green and yellow beans are in season I enjoy using fresh beans. If you don’t have fresh beans or don’t want to blanch them, you can swap in one can each of green and yellow beans instead.
Three-bean salad with a twist
This salad is very similar to a traditional three-bean salad but with one simple change: I add lentils. I grew up eating the classic version, and at some point I started including lentils. The combination was love at first bite, and now I rarely make the salad without them. Lentils add an earthy flavor and extra protein, making the salad a satisfying vegetarian lunch option.
Another difference from many classic recipes is the dressing. Instead of a sweet vinegar-based dressing, I prefer a bright lemon-garlic dressing. The lemon juice brings freshness that lifts the whole salad.
How to make this easy bean salad
You can prepare this salad two ways: with canned beans or with fresh beans.
For canned beans: drain and rinse all the beans and lentils, then toss them with the dressing ingredients and diced onion (if using).
For fresh beans: substitute half a pound each of green and yellow beans, trimmed and halved. Steam the beans for about 5 minutes or until just tender, cool them, then combine with the other ingredients.
Marinate for best flavor
While you can serve the salad right away, the flavors improve after resting. For best results, allow the salad to marinate for at least an hour before serving — it’s worth the wait.
Dietary considerations
This easy bean salad works well for a variety of diets:
- Vegan and vegetarian
- Clean eating
- Gluten-free, dairy-free, and allergy-friendly
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Print Recipe
Easy Bean Salad
10
5
15
Ingredients:
- 1⁄2 pound green beans – (or 1 can green beans, drained and rinsed)
- 1⁄2 pound yellow beans – (or 1 can yellow beans, drained and rinsed)
- 1 19 oz can red kidney beans – drained and rinsed
- 1 19 oz can lentils – drained and rinsed
- 1⁄3 cup chopped parsley
- 1⁄3 cup olive oil
- 1⁄4 cup lemon juice
- 1 clove garlic – crushed
- sea salt and pepper to taste
Instructions
For fresh beans:
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Trim the ends off the beans, then cut them in half.
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Steam the green and yellow beans for about 5 minutes, until just tender.
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Combine all ingredients in a large bowl and toss to coat evenly with the dressing.
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For best flavor, allow the salad to marinate for a couple of hours before serving.
For canned beans:
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Drain and rinse all the beans and lentils.
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Combine them in a large bowl with the parsley, olive oil, lemon juice, crushed garlic, salt and pepper. Toss thoroughly and let rest if possible.
Nutrition
Carbohydrates: 38g
Protein: 14g
Fat: 13g
Fiber: 14g
* Nutritional information is calculated by online tools and may not be 100% accurate.
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