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This is a classic recipe for three-bean salad that we all grew up eating in the ’60s and ’70s! It’s zesty and tangy and filled with kidney beans, yellow and green beans just like you remember!
Why I Think You’ll Love This Recipe
- This is best prepared hours in advance or even the day before for the best flavor making this a great make-ahead recipe for busy families.
- You can make this in mere minutes, as using canned ingredients makes this so simple!
Types of Beans to Use
This recipe uses the classic canned yellow beans, green beans, and kidney beans. You can easily substitute your favorite cooked canned beans with white beans, chickpeas, black-eyed peas, romano beans, or baby lima beans. Just make sure the volume stays the same as the recipe card.
Karlynn’s Tip for The Best Bean Salad
Three-bean salad is best if left in the fridge overnight as it needs to marinate and soak in the vinegar and sugar. You can toss it a few times to coat the beans more evenly while it marinates for the best flavor.
How to Make This Salad
This salad is so easy to throw together and put in the fridge for the next dinner or snack between meals.
- Combine the marinade ingredients in a large 4-cup capacity measuring glass. Whisk until combined.
- Add the beans and onions in a large bowl or lidded container. Pour the dressing over the beans and stir gently to coat.
- Chill in the fridge for at least 12 hours before serving for the best taste.
- Serve cold.
Using Onions or Scallions
The classic recipe uses white or yellow onions, but if I happen to have them on hand I prefer to use scallions in this recipe instead. Simply slice one up in place of the onion in the recipe. Scallions tend to be milder in flavor so it is a personal preference.
More Great Salads
How to Store Leftovers
You can easily store this three-bean salad in the fridge as long as it is in a sealed container. It will last up to 4 days in the fridge.
This three bean salad has been used in our family for many years and we change out the beans for other favorites for those who are picky and we enjoy it just the same.
Happy Cooking
Love,
Karlynn
Three Bean Salad
Ingredients
Dressing Ingredients
- ¾ cup white sugar
- ¾ cup distilled white vinegar
- ⅓ cup vegetable oil
- ½ teaspoon celery seed
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Salad Ingredients
- one 14 ounce can sliced green beans drained
- one 14 ounce can sliced yellow wax beans drained
- one 14 ounce can kidney beans drained and rinsed
- ⅓ cup diced onion see notes
Instructions
- Combine the marinade ingredients in a large 4-cup capacity measuring glass. Whisk until combined.
- In a large bowl, or lidded container, place the beans and onions. Pour the dressing over the beans and stir gently to coat.
- Chill in the fridge for at least 12 hours before serving for the best taste.
- Serve cold.
Recipe Notes
- I like using one scallion instead of the onion in this recipe, however the original recipe is simply diced white or yellow onion
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Beverly says
Wow. For me this was a throwback recipe. We are in the midst of a heat wave in New England.. This was a cool and refreshing side dish on a warm Summer night. So simple to put together. I do agree with waiting at least 12 hrs before serving.
Heidi says
Definitely best to make this a day ahead (and stir every couple of hours) so that the beans pull in the dressing, it’s so good and always a big hit at family pot lucks! I also add 1/2 green pepper, diced, 1/2 red pepper, diced, a stalk of celery, also diced, as well as 1/3 to 1/2 tsp of garlic powder.
Karlynn says
Yes, we are in a heat wave too and this is the perfect salad!! So glad you enjoyed it!
Heidi says
Definitely best to make this a day ahead (and stir every couple of hours) so that the beans pull in the dressing, it’s so good and always a big hit at family pot lucks! I also add 1/2 green pepper, diced, 1/2 red pepper, diced, a stalk of celery, also diced, as well as 1/3 to 1/2 tsp of garlic powder.
Edward Benton says
I’m a diabetic how much less sugar can your recipe have?
Heidi says
I’ve had to make this sugar free for the diabetics in our family, so I just use Splenda in place of the sugar.