How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Three Bean Salad for the 90's?

You need 9 ingredients. The key ingredients include: 1/2 cup extra virgin olive oil, 1/4 cup white wine vinegar, 1 teaspoon Dijon mustard, Salt and freshly ground black pepper, and more.

Is Three Bean Salad for the 90's suitable as salads?

Yes, Three Bean Salad for the 90's falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Three Bean Salad for the 90's?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Three Bean Salad for the 90's Recipe

Name: Three Bean Salad for the 90's
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup extra virgin olive oil; 1/4 cup white wine vinegar; 1 teaspoon Dijon mustard; Salt and freshly ground black pepper; 1 cup each cooked small red or pink kidney beans, white beans and chick peas, chilled; 1 each red and yellow bell pepper, seeded and finely diced; 1/4 cup finely sliced red onion; 1 zucchini, ends trimmed, seeded, sliced and steamed, cooled and dried; 2 tablespoons each chopped fresh basil, dill, parsley and mint

Fresh, crisp and full of flavor — this Three Bean Salad for the 90's is a must-try. Made with extra virgin olive oil, white wine vinegar, mustard and Sa…

This Three Bean Salad for the 90's relies on simple, everyday ingredients such as extra virgin olive oil, white wine vinegar, dijon mustard and finely sliced red onion. It comes together quickly and makes 4 servings, at about 346 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

Servings: persons

1/2 cup extra virgin olive oil
1/4 cup white wine vinegar
1 teaspoon Dijon mustard
Salt and freshly ground black pepper
1 cup each cooked small red or pink kidney beans, white beans and chick peas, chilled
1 each red and yellow bell pepper, seeded and finely diced
1/4 cup finely sliced red onion
1 zucchini, ends trimmed, seeded, sliced and steamed, cooled and dried
2 tablespoons each chopped fresh basil, dill, parsley and mint

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
346 kcal
Category
Salads

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Three Bean Salad for the 90's

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions