Healthy Three Bean Quinoa Salad

three bean quinoa salad in a white bowl on top of a white and gray napkin.

This delicious and healthy three bean quinoa salad with kidney beans, chickpeas and edamame is bursting with flavor, fiber, and plant-based protein! It's a great make-ahead side dish for picnics and summer cookouts, and it's also perfect for meal prepping easy lunches. (vegan, gluten-free, nut-free)


  • 1/2 medium red onion, diced
  • 1/2 small yellow bell pepper, diced
  • 1/2 small red bell pepper, diced
  • 2 stalks celery, diced
  • 2 green onions, chopped
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp fresh parsley, chopped
  • 1 cup cooked quinoa
  • 1 cup frozen shelled edamame, thawed
  • 1 can (15 oz) low sodium kidney beans, drained and rinsed
  • 1 can (15 oz) low sodium chickpeas, drained and rinsed
  • 1/3 cup red wine vinegar
  • 1/4 cup olive oil
  • Salt and pepper to taste


  1. Dice onion, bell peppers, and celery into roughly 1/2-inch pieces. Chop green onion, cilantro and parsley.
  2. In a large bowl, combine quinoa, kidney beans, chickpeas, edamame, onion, peppers, celery, and herbs.
  3. Add red wine vinegar, olive oil, salt and pepper. Stir to coat. Taste and adjust salt, oil, or vinegar as needed.
  4. Store covered in the refrigerator until ready to serve.


  • For more instruction on cooking quinoa, head to this post about how to cook quinoa. You'll need about 1/2 cup dry quinoa.
  • This salad holds up well in the refrigerator for up to 5 days.
  • The salad tends to absorb some of the dressing as it sits, so feel free to add a little more oil and vinegar before serving.

Keywords: healthy 3 bean salad, quinoa salad