Trio Bean Salad

A vibrant Trio Bean Salad with tender mixed beans, cucumbers, and sweet red bell pepper, tossed in a bright lemon-and-shallot-infused olive oil dressing.

What a delicious three-bean salad! I made this with rigatoni, and we all loved it. Ali (the hubby) said, "This salad is refreshing like lemonade." 😌 It's honestly the cutest way to describe a feeling if you ask me. But seriously, this bean salad is really easy to make, and you can use a couple of cans of trio beans that have already done the heavy lifting.

This is the perfect salad to meal prep and holds so well in containers. There are no tomatoes, and the only vegetable that might sacrifice crunch is the cucumbers, but they will still be delicious marinated in that shallot-infused lemon dressing. Trust me, you will not be disappointed. Ok, enough yapping! Let's get into the recipe.

How to Make Trio Bean Salad

These are step-by-step photos, but further details are laid out in the recipe card!

1. Gather your ingredients.
2. Warm the olive oil in a small pan over low heat, then add the chopped shallot. Let it gently cook for a few minutes until softened and fragrant.

How can I build a trio bean mix if I'm not using a pre-made blend? A standard can of beans is about 15 ounces (roughly 1½ cups drained). To create your own trio, combine three different beans, like kidney, pinto, and black, using about 1 cup of each. This keeps the texture balanced and gives you that classic trio bean mix.

3. In a separate bowl, whisk together the lemon juice, lemon zest, salt, pepper, and optional honey or maple syrup until well combined. Slowly stream in the warm shallot oil, whisking as you go, until the dressing becomes silky and emulsified.

Do I have to warm the olive oil with the shallots? You don't have to, but it's worth it. Gently warming the shallots in olive oil helps infuse the oil with a mellow, savory flavor that takes the lemon dressing to another level.

4. Add the beans, chopped vegetables, and fresh herbs to a large bowl. Pour the dressing over the top and toss until everything is coated in that bright, lemony, shallot vinaigrette!

Can I make this trio bean salad ahead of time? Yes! This salad actually tastes better after a few hours in the fridge. The beans soak up that bright, lemony dressing, and the flavors deepen as it sits.

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