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Three Bean Rice Salad

  • Author: Living the Gourmet
  • Total Time: 15 minutes
  • Yield: 6 servings 1x


  • 15.5 oz. can of butter beans – rinsed and drained
  • 15.5 oz. can of red kidney beans – rinsed and drained
  • 15 oz. can of black beans – rinsed and drained
  • 1/2 medium size red onion – sliced thin
  • 3 stalks of celery with leaves (the inner stalks) – chopped
  • 34 tbs. of fresh Italian parsley – stems removed and chopped – and more for garnish
  • Juice of 1 fresh lemon
  • 45 tbs. of olive oil
  • fresh ground black pepper
  • ground sea salt
  • 1 cup uncooked white rice


  • Prepare rice as directed or in a rice cooker.  Let the rice cool before combining it with the beans and other ingredients.
  • Rinse and drain the beans in a colander.  Be sure all of the water is drained.
  • Combine in a a large bowl the drained beans, chopped celery, fresh Italian parsley, sliced onion and toss.
  • Add the cooled rice and toss.
  • Add the lemon juice, olive oil and sea salt and fresh ground black pepper and toss.
  • Taste for seasonings.
  • Garnish with extra chopped parsley.
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes

Keywords: salad, side dish, bean salad, rice salad

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