Why You’ll Love this Three Bean Salad
Whether you’re planning a summer picnic or need a reliable side dish for potlucks, this Three Bean Salad is about to become your new go-to recipe.
I’m obsessed with how it combines three distinct beans with crisp veggies in a sweet-tangy dressing that gets better overnight.
What’s not to love? It’s make-ahead friendly, budget-conscious, and stays fresh for days in the fridge.
The colorful combination of green beans, yellow wax beans, and kidney beans creates a feast for the eyes and palate.
Plus, it requires zero cooking skills. Just open cans, chop, stir, and wait. Couldn’t be easier, right?
What Ingredients are in Three Bean Salad?
This classic Three Bean Salad uses a wonderfully simple combination of pantry staples and fresh vegetables.
What I love most about this recipe is how accessible the ingredients are—you can find everything at any grocery store, any time of year. The contrast between the beans, crunchy vegetables, and tangy-sweet dressing creates a perfect balance of flavors and textures that’s hard to resist.
- 15½ ounces canned green beans, drained
- 15½ ounces canned yellow wax beans, drained
- 15½ ounces canned red kidney beans, drained and rinsed
- 1 small green pepper, chopped fine
- 1 small onion, chopped
- ¾ cup sugar
- ⅔ cup white vinegar
- 1 teaspoon salt
- ½ teaspoon pepper
- ⅓ cup vegetable oil
When shopping for the ingredients, feel free to adjust based on what you have on hand.
Can’t find yellow wax beans? Double up on green beans instead. Want a bit more protein? Chickpeas make a lovely substitution for any of the beans.
The dressing ingredients can also be tweaked to taste—some people prefer less sugar for a tangier salad, while others might want to swap white vinegar for apple cider vinegar for a slightly different flavor profile.
How to Make this Three Bean Salad
Making this Three Bean Salad couldn’t be simpler—it’s truly one of those “toss it together and let magic happen” kind of recipes. Start by gathering your three types of beans: 15½ ounces of canned green beans, 15½ ounces of yellow wax beans, and 15½ ounces of red kidney beans. Drain all the beans (giving the kidney beans an extra rinse to remove any excess starch), and place them in a large bowl. Add 1 small green pepper that you’ve chopped finely and 1 small chopped onion to the beans. For seafood lovers, a premium fish appliance can be used to prepare a delicious protein addition to complement this bean salad. This colorful combination creates not just visual appeal but also a wonderful texture contrast between the tender beans and crisp vegetables.
Now for the dressing, which really makes this salad shine. In a separate bowl, combine ¾ cup of sugar, ⅔ cup of white vinegar, 1 teaspoon of salt, ½ teaspoon of pepper, and ⅓ cup of vegetable oil. Stir these ingredients until the sugar has mostly dissolved—and yes, I know it seems like a lot of sugar, but that sweet-tangy balance is what makes this salad so addictive.
Pour this dressing over your bean mixture and give everything a good stir to guarantee all those beautiful beans and vegetables are coated. The most important step? Patience. This salad absolutely must refrigerate for at least 8 hours before serving. Trust me on this—the flavors need time to meld together, and the beans need to marinate in that delicious dressing.
I often make mine the night before I plan to serve it, which gives everything plenty of time to get acquainted in the refrigerator. For quicker and more even bean cooking when preparing homemade beans instead of canned, a premium electric griddle can provide consistent heat distribution.
Three Bean Salad Substitutions and Variations
While the classic three bean salad recipe has stood the test of time, don’t feel locked into using only green beans, wax beans, and kidney beans.
I love swapping in chickpeas, black beans, or even edamame for a modern twist.
Got a garden bursting with summer veggies? Toss in some diced cucumber, cherry tomatoes, or sweet corn kernels.
For added crunch, red bell pepper works beautifully in place of green.
Not a fan of raw onion? Try substituting shallots for a milder flavor, or use quick-pickled red onions for a tangy kick.
And the dressing? Well, a splash of lemon juice or a drizzle of honey can transform the entire dish.
What to Serve with Three Bean Salad
Three bean salad pairs beautifully with so many main dishes, making it my go-to side when I’m planning a summer menu.
It’s perfect alongside grilled chicken, burgers, or a juicy steak. The tangy vinaigrette cuts through rich meats so nicely.
For vegetarian options, I love serving it with grilled portobello mushrooms or a hearty quiche.
Can you imagine a better picnic companion? Works wonderfully with sandwiches too.
The salad’s vibrant colors and zippy flavor complement nearly anything from your smoker or oven.
And honestly, sometimes I just pile it atop mixed greens for a complete meal. Simple, yet satisfying.
Final Thoughts
After preparing this classic three bean salad, I’ve come to appreciate its timeless appeal in my recipe collection.
There’s something so satisfying about its colorful medley of green beans, yellow wax beans, and kidney beans—a perfect balance of textures and flavors that only gets better with time in the refrigerator.
What I love most is how versatile this salad can be.
Need a potluck dish? Making a picnic spread? Want a healthy side that’ll last all week?
This three-bean wonder has you covered.
And with minimal effort, you’ve got a protein-packed dish that’s both economical and crowd-pleasing.
