rewrite this title Balsamic Three-Bean Salad

Sometimes, the old favorites just need a little tweaking to make them fresh and new. The classic three-bean salad uses a sweet and sour dressing, but we’ve swapped the traditional sauce in favor of a lively balsamic vinaigrette. Keep it simple and classic, and everyone is happy.

RD Tip: Looking to give your gut health a boost? Look no further than this recipe. Beans are high in galacto-oligosaccharides, a type of fiber that the healthy bacteria in your gut love to feed on (1).

Active time: 20 minutes | Total time: 20 minutes

Balsamic Three-Bean Salad

Ingredients

2 cups (200g) fresh green beans, trimmed into 1-inch (2.5cm) pieces
1 1/2 cups (395g) canned reduced sodium navy beans, rinsed and drained
1 1/2 cups (270g) canned reduced sodium chickpeas, rinsed and drained
1 large tomato, diced
1/2 cup fresh basil (12g), thinly sliced
1/4 cup balsamic vinegar
1/4 cup olive oil
1 clove garlic, minced
1/2 tsp black pepper
1/4 tsp salt

Directions 

Set up a steamer and bring the water to a boil. Place the green beans in the steamer and cook for 5 minutes, until tender. Drain and let cool.

In a large bowl, place the cooled green beans, navy beans, chickpeas, tomatoes and basil.

In a cup or small bowl, whisk the balsamic vinegar, olive oil, garlic, pepper and salt, then drizzle over the bean mixture. Toss to coat.

Serve immediately, or cover tightly and refrigerate for up to 3 days.

Serves: 4 | Serving Size: 1 1/4 cups

Nutrition (per serving): Calories: 331; Total Fat: 15g; Saturated Fat: 2g; Monounsaturated Fat: 10g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 357mg; Carbohydrate: 38g; Dietary Fiber: 12g; Sugar: 6g; Protein: 12g

Nutrition Bonus: Calcium: 11%; Iron: 21%; Potassium: 625mg; Vitamin C: 21%

Originally published August 21, 2020; Updated May 2026