Greek Three Bean Salad

Greek Three Bean Salad (gluten-free & vegetarian) | Lexi's Clean Kitchen

This Greek Three Bean Salad is such a great side-dish to serve a crowd for Summer entertaining! Loaded with Mediterranean flavors, packed with protein, and super simple to prepare = Summer side-dish perfection!

Bean salad in a bowl.Greek Three Bean Salad

Lately, I’ve been experimenting with digesting certain foods, and beans have been one of those foods that when I was healing my gut I eliminated. I’ve been exploring how I feel when eating cooked dry beans or canned beans, and I am super excited that it hasn’t been bothering me too much!

I often get asked about my eating philosophy and simply put, I am a huge believer in eating based on how your body reacts and feels. If you can tolerate something, eat it! I don’t always think it should make up 100% of your diet, but eating it in moderation is fine! A lot of people write to me saying things like, “isn’t that not paleo?” and I always say that if you tolerate it and it works for you, go for it! When I was healing my gut I was super strict, and I have more flexibility now, which has been really nice!

Now about this salad, because it’s seriously so good! It’s one of those that the longer it sits, the better, so you can make it hours before, or a day ahead, and have a fabulous meal prep item or a dish for a crowd!

Greek Three Bean Salad in a bowl with a wooden spoon in it.Three Bean Salad Ingredients:

  • Cannellini Beans
  • Navy Beans
  • Kidney Beans
  • Red Onion
  • Grape Tomatoes
  • Cucumber
  • Roasted Red Pepper
  • Pepperoncini
  • Marinated Artichokes
  • Herbs
  • Feta Cheese (optional)

Dried Beans vs. Canned Beans

Obviously using canned beans are simpler to use in this recipe. Simple open, then drain and strain them! But you can also cook fresh beans for this recipe. You need to cook about 1/3 cup dried beans for each of the bean varieties.

If you are cooking dried beans, here are some tips for cooking dried chickpeas to aid in digestion and reduce the gas-producing properties:

  1. Make sure to soak the beans in plenty of water (a few inches of covered water since they beans expand) overnight.
  2. Before cooking, drain and rinse the beans well.
  3. Add kombu, an edible sea vegetable found in most grocery stores, when cooking the beans. It has enzymes that help break down the sugars in beans that can cause gas or intestinal issues.

Greek Three Bean Salad with cucumber and tomatoes in a bowl.

Watch the video here:

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Greek Three Bean Salad

This Greek Three Bean Salad is such a great side-dish to serve a crowd for Summer entertaining! Loaded with Mediterranean flavors, packed with protein, and super simple to prepare = Summer side-dish perfection!

  • Author: Lexi
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 6 1x
  • Category: Salad


Lemon Vinaigrette:

  • 1 tablespoon lemon juice
  • 2 tablespoons red wine vinegar
  • 2 teaspoons dijon mustard, more to taste
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon oregano
  • 1/4 cup extra-virgin olive oil, add more to taste

Three Bean Salad Ingredients:

  • 1 cup canned cannellini beans, drained and rinsed
  • 1 cup canned navy beans, drained and rinsed
  • 1 cup canned kidney beans, drained and rinsed
  • 1 red onion, diced
  • 2 cups grape tomatoes, sliced in half
  • 1 cucumber, diced
  • 1/2 cup diced roasted red pepper
  • 1/2 cup diced pepperoncini
  • 1/2 cup marinated artichokes, diced
  • 1 tablespoon cilantro, roughly chopped
  • 1 tablespoon parsley, roughly chopped
  • 1 tablespoon mint, roughly chopped
  • 1/4 cup crumbled feta cheese (optional)


  1. Place all salad dressing ingredients except for olive oil in a small mixing bowl and whisk together. Slowly pour  in extra-virgin olive oil while whisking together. Taste and adjust seasoning as needed. Set aside.
  2. In a large mixing bowl add all of the salad ingredients. Add half of the salad dressing to the salad bowl, mix well and taste. Add more salad dressing as desired.
  3. Let sit for at least 20 minutes before serving, the longer it sits the better! Best if made the night before.


  • Serving Size: 6
  • Calories: 239
  • Sugar: 5.3g
  • Sodium: 406mg
  • Fat: 9.2g
  • Saturated Fat: 1.3g
  • Carbohydrates: 31.9g
  • Fiber: 10.7g
  • Protein: 10.2g
  • Cholesterol: 0mg

July 10, 2017

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Join The Discussion

12 Responses

  1. I brought this to my friends BBQ, and it was a huge hit! It was delicious and refreshing! – it was also super easy to put together! Definitely will make this again! Loved it!

  2. I just made this today and it is AMAZING! I substituted avocado oil instead of olive oil, and didn’t use all of the dressing, but it is great!

  3. This looks great! Would love to make it for my weekday lunches. If prepping ahead, how long would you typically say it stays good for?


  4. Did you drain & rinse the canned beans before adding to the recipe? That’s what it looked like, but not noted in recipe. Cannot wait to try!

  5. I just made this for my husband. He makes himself 3-bean salad quite frequently. Mostly he just opens cans of beans, adds some onion, and pours italian dressing over it lol. Well, I made your recipe for him today and he absolutely LOVED it! He said it is the best he has ever had!

    5.0 rating

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