Classic Three Bean Salad

Besides knowing how to use a can opener, there's no need for any special talents when you make this 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.

Course Salad, Side Dish
Cuisine American
Keyword bean salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 12
Calories 189 kcal


  • 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
  • 1/2 small sweet yellow onion
  • 2/3 cup white wine vinegar
  • 1/3 cup apple cider vinegar
  • 1/3 cup granulated sugar
  • 1/4 cup canola oil
  • 1/2 teaspoon kosher salt


  1. Drain each can of beans in a strainer and rinse with cool water and shake gently to drain then add to a mixing bowl.

  2. Thinly slice the yellow onion and add to the bowl.

  3. 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.

  4. Refrigerate for 2 hours or overnight and serve chilled or at room temperature.

Recipe Notes

Nutrition Facts
Classic Three Bean Salad
Amount Per Serving (1 g)
Calories 189 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 203mg9%
Potassium 393mg11%
Carbohydrates 28g9%
Fiber 7g29%
Sugar 10g11%
Protein 7g14%
Vitamin A 271IU5%
Vitamin C 14mg17%
Calcium 63mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.