This classic three bean salad brings back memories of summer barbecues and family gatherings. With its perfect balance of crisp vegetables and tangy-sweet dressing, this make-ahead side dish gets better as it sits. Whether you’re planning a potluck, summer picnic, or need an easy side for grilled meats, this timeless recipe delivers every time.
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Table of Contents
Why This Recipe Works
The magic of three-bean salad lies in its simplicity and the overnight marinating process. The acidic vinegar-based dressing adds flavor and helps preserve the vegetables while allowing all the flavors to meld together perfectly. Combining different bean textures creates an interesting contrast that keeps each bite engaging.
Ingredients
- Canned wax beans – Provide a mild, slightly sweet flavor and tender texture
- Canned green beans – Add fresh garden taste and vibrant color to the salad
- Canned kidney beans – Contribute hearty protein and rich, earthy flavor
- Celery – Brings essential crunch and fresh, aromatic bite
- Onion – Adds a sharp flavor that mellows beautifully when marinated
- Salad oil – Creates a smooth dressing base that coats ingredients evenly
- White vinegar – Provides necessary acidity for proper flavor balance and preservation
- White granulated sugar – Balances the vinegar’s tartness with subtle sweetness
- Salt – Enhances all flavors and helps draw out vegetable juices
How to Make Three Bean Salad
- Drain the beans and place them in a large bowl.
- Add chopped celery and onion to the bowl with the beans.
- Stir to mix the beans and vegetables.
- Place the oil, vinegar, sugar, and salt in a small bowl.
- Whisk until the dressing is thoroughly combined and the sugar is dissolved.
- Pour the dressing over the beans and toss to combine.
- Refrigerate the salad overnight.
Recipe Variations and Substitutions
Bean Substitutions:
- Replace wax beans with chickpeas or great northern beans
- Swap kidney beans for black beans or cannellini beans
- Use French-cut green beans for a more elegant presentation
Oil Options:
- Substitute olive oil for richer flavor
- Try avocado oil for neutral taste
- Canola or corn oil work perfectly as alternatives
Dietary Modifications:
- Vegan: Already naturally vegan-friendly
- Gluten-Free: Naturally gluten-free
- Lower Sodium: Use no-salt-added beans and reduce salt in dressing
Storage & Reheating Instructions
- Refrigerator Storage: Store in airtight containers for up to 5 days. Note that beans may become softer after day 3.
- Serving Method: Serve chilled directly from the refrigerator. Stir gently before serving to redistribute dressing.
- Freezing: Not recommended, as the texture of the vegetables will deteriorate significantly when thawed.Â
Want more vegetable salad recipes? Try these!
- Black Bean and Corn Salad
- Carrot and Raisin Salad
- Cold Beet Salad
- Copper Penny Carrots
- Cucumber Tomato Onion Salad
- Homemade Broccoli Salad
- Sauerkraut Salad
Favorite Vegetable Side Dish Recipes
Check out my easy salad recipes and the best vegetable side dish recipes here on CopyKat!
This recipe is by Judy McDowell. Jefferson City, Mo. 1967.
Classic Three Bean Salad – Easy Make-Ahead Recipe
Ingredients
- 16 ounces canned wax beans
- 16 ounces canned green beans
- 16 ounces canned kidney beans
- ½ cup chopped celery
- 1 tablespoon chopped onion
Dressing
- ½ cup salad oil
- ½ cup white vinegar
- ½ cup sugar
- 1 teaspoon salt
Instructions
- Drain the beans and place them in a large bowl.
- Add chopped celery and onion to the bowl with the beans.
- Stir to mix the beans and vegetables.
- Place the oil, vinegar, sugar, and salt in a small bowl.
- Whisk until the dressing is thoroughly combined and the sugar is dissolved.
- Pour the dressing over the beans and toss to combine.
- Refrigerate the salad overnight.
Can brown sugar be use for white in the popeye recipes (cole slaw red beans and 3 bean)?
I haven’t worked the Popeyes coleslaw, it looks very white, so I would say they don’t use it. I don’t think I add sugar to red beans, so I don’t know why it would be necessary to add brown sugar to the red beans recipe that I have. I don’t think popeyes has a 3 bean recipe.
How did you know I had this or something near like it on my menu list for next week? Right on time. I normally add some red bell pepper to mine for color and more crunch.
That’s a great way to customize the recipe!
I add a can of corn to mine. You can also use cannolini beans. I add some finely diced sweet pepper and splenda instead of sugar. And some dill.
This was really good, I cut back on the sugar but it turned out really well!