A large bowl of Three Bean Salad served with lemon wedges.

Three Bean Salad

  • Author: Shannon Emery
  • Prep Time: 10 mins
  • Cook Time: 1 hour 30 mins
  • Total Time: 1 hour 40 minutes
  • Yield: 6-8 servings (depending on whether served as a main dish or side) 1x


A fresh and flavorful Three Bean Salad perfect for outdoor picnics and potlucks! Tasty as a main dish or as a side with grilled chicken or fish.



  • 3/4 cup adzuki beans
  • 3/4 cup mung beans
  • 1/2 cup green lentils
  • 7 cups water (or chicken stock if you would like to add a little more flavor)
  • 1 cucumber, diced
  • 1 1/4 cup fresh Italian parsley, chopped
  • 1 1/2 teaspoon ground cumin
  • 4 green onions, thinly sliced (white and green parts)
  • 3/4 cup feta cheese, crumbled (optional)
  • 5 Tablespoons fresh lemon juice (between 12 lemons depending on size)
  • 1/2 cup extra virgin olive oil
  • 3/4 teaspoon salt (or to taste)
  • 1/2 teaspoon pepper (or to taste)


  1. Combine the adzuki beans, mung beans, and water in a large pot and bring to a boil over medium high heat.
  2. Continue to boil for 5 minutes.
  3. Reduce heat to low, cover and simmer for 1 hour.
  4. Add green lentils and continue simmering for an additional 30 minutes
  5. Drain and rinse beans with cool water.
  6. In a large bowl combine beans with the rest of the remaining ingredients. Mix well.
  7. Serve at room temperature.

  • Category: Salad
  • Method: Boil
  • Cuisine: Vegetarian
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