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Hearty Three-Bean Salad

By Bobby Deen


Featured in:

Bobby Deen's Everyday Eats

Difficulty: Easy

Prep time: 5 minutes

Cook time: 0 minutes

Servings: 6


  • 1 shallot, thinly sliced
  • 1 garlic clove, finely chopped
  • 3 tablespoons red wine vinegar
  • 2 tablespoons sherry vinegar
  • ½ teaspoon salt
  • 3 tablespoons olive oil
  • 1 (15.5-oz) can cannellini beans, rinsed and drained
  • 1 (15.5-oz) can chickpeas, rinsed and drained
  • 1 (15.5-oz) can red kidney beans, rinsed and drained
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh basil
  • mixed baby greens, for serving


In a large bowl, combine the shallot, garlic, red wine vinegar, sherry vinegar, and salt. Whisk in the oil. Add the cannellini beans, chickpeas, and kidney beans, and season with the pepper. Stir to combine, then sprinkle with the parsley and basil. Serve over baby greens.

Note from Bobby: This is one of those awesome salads that gets better with time. Minus the salad greens, it will keep, covered, in the fridge for about 3 days. I like to make this in the morning before I leave the house for the day so that it’s all set to serve when I come home at night.

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