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.
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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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.