How to: Healthy Lunch – Three Bean Salad

Our blog traffic has really picked up since the New Year.

Thank you beeps!  (as in, blogger friends. blog peeps. get it!?)

Never mind.

Thank you blog friends! (better?)


Anyway, I suppose it makes sense.  Being a healthy recipe blog and all, it’s not a big shock we’re getting some extra visitors on the heels of resolution time.

Looking for easy and healthy?

You’ve come to the right place.


And what’s healthier than legumes!?

Not much. Truly.


You can really use any combo here.  Chickpeas, red kidney beans, pinto beans, lentils – all good options.  The edamame are SO good though, so I wouldn’t leave those out.


Fred. No photo bombing.


This is a great salad to make ahead for lunches for the whole week.  The flavours will meld as everything marinates in the dressing and it will get tastier as time goes on.


You’ll be getting a whack of vegetables, protein and fibre with each serving too; perfect for keeping you satisfied long after your lunch hour.


This dressing is as simple as it gets.  It’s rather sweet, so feel free to cut the honey if you prefer a more savoury flavour profile.  In my humble opinion a sweet, sour and savoury dressing is mandatory for bean salads. Think deli counter bean salads….mmm.

Another great option would be our asian inspired vinaigrette.

However you decide to tweak this to your liking, you’re guaranteed a fast, simple and New Years resolution worthy lunch.


Three Bean Salad

Serves Makes about 8 cups
Prep time 15 minutes
Cook time 5 minutes
Total time 20 minutes
Website Adapted from Elise Bauer's website Simply Recipes



  • 1 can black beans (drained and rinsed)
  • 1 can white kidney beans (drained and rinsed)
  • 1 cup frozen soy beans (edamame) (cooked per package instructions)
  • 2 stalks celery (finely sliced or chopped)
  • 1 red bell pepper (diced)
  • 1 cup shredded carrot
  • 1/2 Small red onion (minced)


  • 1/3 cup apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons liquid honey
  • 1/4 teaspoon fine sea or kosher salt
  • 1/8 teaspoon freshly ground black pepper

dressing (Optional)

  • 1/8 teaspoon red pepper flakes


This salad will work with any number of adaptions, so be sure to use your favourite ingredients.


1. Combine all salad ingredients together in a large bowl.
2. In a small bowl, whisk together all dressing ingredients. Pour over salad mixture and mix to combine.
3. Best made at least 4 hours in advance of serving. Even better overnight.



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