Besides knowing how to use a can opener, there’s no need for any special talents when you make this quick and easy three bean salad. And with a homemade dressing, this pantry salad is a classic potluck favorite that can be made in 15 minutes or less.
This straight-from-the-pantry / salad-bar-staple salad is just one reason why I majored in art instead of in math, because apparently I can’t count.
In This Post
While this salad is most often called a three bean salad, I just couldn’t help but add in another bean to make it four, not just because it added a different shape and a little more color—because you know, food is art—but because how could I leave even one bean out of the mix?
And with a tangy homemade dressing that adds a sweet pickled pucker, this salad shows why once again, real good real food is best…even when it starts with a can. Or four.
Heidi’s Tips for Recipe Success
- Because the beans are canned in water and salt, the release starches that create a murky liquid in the can that while not bad for you, just looks kind of grimy and gross. That’s why I always drain the beans in a strainer, then rinse them well in cool water before adding them to the mixing bowl.
- I use a combination of two vinegars for the dressing: white wine vinegar for a more mellow tang with a touch of apple cider vinegar to give the dressing a punch.
- Some recipes require the dressing to be cooked before adding to the salad, but I’ve found this step to be just what it is: an extra step, and one you do not need.
What’s in This Recipe?
The full recipe, with amounts, can be found in the recipe card below.
- Canned beans — The four beans I crave most in my three bean salad are green beans, kidney beans, wax beans, garbanzo beans (aka chickpeas).
- Onion — The dressing mellows the thinly sliced onion and pickles the whole batch for a sweet pucker you’ll never want to pass up.
- Vinegar — Use a blend of white wine vinegar and apple cider vinegar for a nuanced fruity tang.
- Sugar — My bean salad dressing calls for sugar to get that sweet pucker I crave, but the amount can be adjusted if you prefer less.
- Oil — “Simple” is the name of my bean salad game. Canola oil is neutral in flavor, budget-friendly, and if it was good enough for my grandma to use in her bean salad, it’s good enough for me.
How to Make Three Bean Salad
- Drain and rinse the canned beans. Shake the colander to make sure all the excess water drains out.
- Make the three bean salad dressing. It takes all of 30 seconds to whisk together the vinegars, sugar, oil, and salt.
- Let it marinate. You’ll want to let the three bean salad chill in the fridge for at least 2 hours before serving it so the flavors have time to come together.
FAQs
Definitely! In fact, this old-fashioned three bean salad tastes best the next day after the beans have had time to soak up the vinegar dressing.
I’ve had a few readers say they’ve successfully made this recipe with monk fruit sugar, Stevia, or other sugar alternatives.
I prefer using good ol’ sugar since it’s cheap and does a nice job of balancing out the tangy vinegar dressing, but if you use a sugar substitute let me know what you think!
You’re welcome to use different varieties of beans in your three bean salad. Three, four, five types of beans — use whatever you want!
Storage Tips
This salad will last up to a week in the fridge, and the flavors will intensify over time.
What to Serve with Three Bean Salad
- Grilled Proteins — Grilled Chicken Breasts, Grilled Shrimp, Grilled Pork Chops
- Potluck Side Dishes — Red Potato Salad, Spaghetti Salad, BLT Corn Salad
- Burgers and Sandwiches — Greek Turkey Burgers, Killer Garlic Burgers, Club Sandwiches, BLT Sandwiches, Tuna Salad Sandwiches
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Classic Three Bean Salad Recipe
Ingredients
Salad
- 1 15- ounce can green beans
- 1 15- ounce can kidney beans
- 1 15- ounce can wax beans
- 1 15- ounce can garbanzo beans or chickpeas
- ½ small sweet yellow onion
Dressing
- ⅔ cup white wine vinegar
- ⅓ cup apple cider vinegar
- ⅓ cup granulated sugar
- ¼ cup canola oil
- ½ teaspoon kosher salt
Instructions
- Drain each can of beans in a strainer and rinse with cool water and shake gently to drain then add to a mixing bowl.
- Thinly slice the yellow onion and add to the bowl.
- Whisk the vinegars and sugar in a small bowl with the canola oil and kosher salt. Pour over the beans and onion and toss lightly.
- Refrigerate for 2 hours or overnight and serve chilled or at room temperature.
Notes
Nutrition
More Classic Potluck Side Dishes
- Best Ever Potato Salad
- German Potato Salad
- Traditional Macaroni Salad
- Creamy Waldorf Salad
- Pesto Pasta Salad
- Classic Egg Salad
- Asian Ramen Noodle Salad
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Viki
Wonderful! Right back to my 70’s childhood!! Thank you!
I’m so glad you enjoyed it and felt the way-back vibes :)
Virginia Hopkins
I add chopped green peppers to my salad.
Hayley
That sounds like a great addition, Virginia!
James Goacher
There’s an idea. I have some de-hydrated ones which I can revive and try.
Cec Wood
Added 1/2 red pepper, finely sliced red onion & celery & only 3 beans, kidney, garbanzo & freshly cooked green beans. For the dressing olive oil, red wine vinegar, apple cider vinegar. capers, Dijon mustard & a squirt of lemon juice!
Hayley
Those sound like great additions! We hope you enjoyed it!
Alyson
Thank you! Spilled veg oil on recipe card that was already old and faded and could not remember the propotions. Perfect as is A small can of corn thrown into the mix is good too.
I’m “required” to put into single serve containers and include it in lunchboxes. :)
Hayley
No problem! :)
James Goacher
‘Big Grin’ regarding the ‘Required to’ I have seriously worried after a ‘Grazing’ session on these. I have some tinned Sweet Corn to use up too. Thanks.
Thanks as always James!
Dave
I made this recipe….sorta. Allow me to explain. For a quick summer side dish I cook a box of tri-color rotini and after draining mix in a 16oz. jar of store-bought 3 bean salad. Trouble is, after overnight in the fridge the pasta absorbs all of the marinade leaving it tasting dry. I wanted a marinade that tasted a lot like the original, and this nailed it! I whipped up a half batch of your marinade in a cruet so I could add it to this salad as required and it’s perfect. Thanks! Oh, and since the flavor is great I’m confident to ditch the store-bought 3 bean and make this recipe as is.
Hayley
Thank you for sharing, Dave! We’re so happy you enjoyed this and appreciate you taking the time to comment. :)
Linda
I’ve made this for years, but couldn’t find my recipe. Subbed the sugar with stevia, needed the measurements for oil and vinegar. Make mine a couple days ahead if possible, gets better each time I “test” it.
I also like that it didn’t require cooking. Delicious.
Hayley
We’re glad that sub works for you, Linda! Thanks for the sweet review and rating. :)
Sandy
Can this recipe be made with monk fruit sugar?
Hayley
Hi Sandy, we haven’t tried that so we’re not able to say. If you experiment with it and have good results, please let us know!
SoCalRed
Heidi. So easy. I followed recipe and tasted after an hour resting in frig. Very good but I wanted a bit more zing, added ground pepper, red onion and herb de Provence. Thank you.
Happy to hear you enjoyed!
Deb
made this recipe. how can I make this si it keeps for an extended period ?
thank you.
Hayley
Hi Deb! This salad should keep for a few days in the fridge. We hope you enjoy!
Blanca
healthy and easy recipe! it looks delicious
Kim
Heidi, I am always looking for quick and easy lunch ideas and this looks perfect. It is so nice to have something that I can whip up in less than 15 minutes. I also love how colorful this salad looks. Thanks so much.
Myron
Love this recipe. Have been making for years. Learned from my Mom when I was young (10 or 11). Only difference in our recipes, hers has 1/4 cup sugar, a splash of lemon juice, and she heated all the dressing ingredients to boiling, then poured over the 3(4) beans and chilled overnight. I have been making it for over 40 years now. My Scout troop makes it on our big cooking camp out each fall (well, not THIS year!!), so it is an easy recipe for kids to start with.
Julie
I didn’t have wax beans so used cannelini instead. Had red wine vinegar but no white so I subbed. My 8 year old son did all of the measuring and mixing and this boy that HATES beans took a bite and said he would only eat beans with this dressing! If this is so then you have made me a happy happy mom! Thanks a hundred times over!
Ashley @ Foodie Crush
Thanks Julie! I am so glad that this helped himn enjoy beans!
Kathryn Felty
Nice easy recipe. Will make it is afternoon. I too use 4 beans, Wax, Green, Red, Garbonzo . Mix in some Red Onion and Cilantro and bingo it’s on!
Ashley @ Foodie Crush
Sounds perfect
kim
great thanks have had at different function – now going to do my own . thanks for sharing and look simple going to use my own wax and grown green bean.s Kim
Mark
Perfect , always afraid of too much sugar in bean salad recipes, went for it, I think the white wine vinegar makes it shine .
Thanks
Ashley @ Foodie Crush
Thanks so much Mark. Glad it was a hit!
Steve
Could you please add how many servings this recipe makes, plus what a single serving size would be in your experience. I am making it for a casual church funeral reception.
Ashley @ Foodie Crush
This would serve 6-8. As a side dish I would say 1/2 cup is good!
Jo
The recipe says it serves 12? Is that not a side dish amount?
Tammy E.
I just made this side for a family gathering (today), and it was a complete hit! I did have 5 beans, adding in light kidney beans for some color variety, but followed the dressing recipe and even my kids liked it! I will be passing this recipe along for sure :-) I made the dish about 2hrs before the lunch, letting it sit in the fridge covered, and used a slotted spoon for serving. Can’t wait for an excuse to make this one again! Thank you!!
Ashley @ Foodie Crush
YUM! That soudns great! Thanks for sharing
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coursework help
Make the dressing: Whisk the earmarked brine, the residual dud juice and the mustard in a bowl, then beater in the olive oil until flat. Toss with the bean combination. Cover and chill at least 1 hour. Stir in the cilantro and period with salt and sprinkle beforehand portion.
Metin2 Pvp Serverler
Thank good sites
Patti Langrock
Love 3 or 4 bean salad. I’ll be making your dressing.
thomas
What a amazing post shared here. I really love this website, I would like to say thanks for sharing such great post. I would like to say bundle of thanks for sharing.
Barbara collins
If you don’t have low sodium product rinsing the canned beans gets rid of most of any added sodium.
Lynda
I love bean salad and this looks great. I will use no sodium beans