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.
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“I just made this side for a family gathering (today), and it was a complete hit!” -Tammy, FoodieCrush reader
Canned Beans Make This Bean Salad Recipe the Easiest Ever
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.
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.
Enjoy!
Heidi’s Tips for Recipe Success
Always rinse your canned beans. 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.
Using two types of vinegar adds nuanced flavor. 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.
There’s no need to cook the dressing. 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.
Ingredients in the Bean Salad and Dressing
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.
Ingredient Swaps and Variations
- Add canned tuna to make this a main dish salad
- Add a (drained) can of corn for sweetness
- Add finely chopped celery and / or carrot for extra crunch
- Mix in a jar of drained and chopped pimento peppers
- Replace the canola oil with olive oil for a fruitier flavor profile
- Sprinkle in your favorite fresh or dried herbs
- Swap the granulated sugar for monk fruit sugar, Stevia, or your favorite sugar alternatives (I’ve not tried this myself, but many readers have reported success with this)
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
What to Serve with Three Bean Salad
- Proteins — Grilled Chicken Breasts, Grilled Shrimp, Grilled Pork Chops, Crispy Fried Chicken
- 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
- BBQ — BBQ Chicken, Saucy BBQ Meatballs, Grandma’s Country Style Ribs, North Carolina-Style Vinegar Pulled Pork
Storage Tips
This salad will last up to a week in the fridge, and the flavors will intensify over time.
More Classic Potluck Side Dishes
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Alisa DeMers
Just as good as I remember! My mom used to make this often (70’s gal) and this recipe is very close. I did tweak a little. I use red onion because of the color it adds and different taste. I flipped the amounts for the white wine vinegar and the apple cider vinegar (I like the taste of the apple cider better) and I add a smidge more sugar than the recipe calls for (gives it a nice sweet and sour taste). Funny that it is so hard to find wax beans (found some at Raleys, but only their house brand). I use cannellini beans instead of garbanzos. Try it, you’ll love it!!
I love it for the same reason Alisa! Food memories are the best.