Rediscover the timeless appeal of Grandma’s Three Bean Salad, a classic American side dish that transforms simple pantry staples into a refreshing, crowd-pleasing favorite. This nostalgic recipe combines tender green beans, buttery wax beans, and hearty kidney beans in a sweet and tangy vinaigrette that gets better with time. Perfect for picnics, potlucks, and summer gatherings, this make-ahead salad travels beautifully, serves a crowd affordably, and delivers the comforting flavors that have made it a family table staple for generations.
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Why classic Three Bean Salad is the perfect picnic side
The genius of Three Bean Salad lies in its simplicity and science. The acidic vinaigrette provides bright flavor and helps preserve the salad’s freshness and food safety during outdoor events. The combination of different bean textures creates visual appeal and varied mouthfeel, while the sweet-tangy dressing balances the earthy bean flavors perfectly. The longer marinating time allows flavors to meld and intensify, making this one of those rare dishes that actually improves with time.
What makes Grandma’s Three Bean Salad the one you will want to make on repeat?
When it comes to side dishes, we tend to choose the easiest ones, not necessarily the tastiest. But Three Bean Salad may be the exception.
It’s delicious, and this stripped-down recipe couldn’t be quicker to make–just open some canned beans, add a dash of this and a sprinkle of that, and you’re done. And talk about versatility! Three Bean Salad is vegan-friendly and goes with just about any meal,
Classic Three Bean Salad ingredients
Bean Foundation:
- Canned green beans – Provides crisp texture and vibrant color contrast
- Canned wax beans – Adds mild, buttery flavor and pale yellow visual appeal
- Canned kidney beans – Contributes hearty texture and rich, earthy taste
Classic Vinaigrette:
- Vegetable oil – Creates smooth dressing base with neutral flavor
- White vinegar – Provides bright acidity and food safety preservation
- White sugar – Balances acidity with gentle sweetness
- Salt – Enhances all flavors and helps preserve freshness
- Black pepper – Adds subtle warmth and complexity
How to make old fashioned Three Bean Salad
To prepare Grandma’s Three Bean Salad:
- Drain the beans well and place them in a large bowl.
- In a separate bowl, whisk together the oil, vinegar, white sugar, salt, and black pepper.
- Pour the vinaigrette dressing over the beans and toss well to coat.
- Cover the bowl with plastic wrap and put the salad in the fridge for at least two hours before serving. Remember to shake the bowl from time to time to ensure the beans are evenly coated in the dressing.
What to serve with old fashioned Three Bean Salad
There is no end to the main courses that go with this recipe, but here are a few great options to try out:
- Fried Chicken. You already love hot fried chicken, but there is something special about cold fried chicken. So whip up a batch of Cracker Barrel Southern Fried chicken and let it cool. Keep the fried chicken cold and pack it into your picnic basket. Or go ahead and eat it hot–either way, Grandma’s Three Bean Salad will go great!
- Hamburgers and hot dogs. One classic deserves others, and you can’t get any more traditional for cookouts than hamburgers and hot dogs. For the juiciest burgers ever, try Culver’s Butter Burgers. Are you tired of plain old hot dogs? If ordinary hot dogs don’t do, try this Disney-inspired Truffle Macaroni and Cheese Bacon Hot Dog!
- Chicken Salad Sandwich. The creaminess of the chicken salad is a nice contrast to the tang of the Three Bean Salad. Newk’s Chicken Salad is a fantastic ‘fancy’ chicken salad that adds seedless grapes and pecan for a burst of sweetness and crunch.
Storage & Reheating Instructions
- Serving Temperature: This dish is best served chilled or at room temperature. Remove it from the refrigerator 15-30 minutes before serving for optimal flavor release. No reheating is required.
- Refrigerator Storage: Store in airtight containers for up to 5 days. The salad improves in flavor during the first 3 days as beans absorb more dressing.
- Freezing: Not recommended as beans become mushy when thawed and vinaigrette may separate.
Favorite cold salads perfect for potlucks
- Asian Slaw
- Carrot and Raisin Salad
- Copper Penny Salad
- Cucumber and Onion Salad
- Dill Potato Salad
- Broccoli Salad
- Macaroni Salad
- Quinoa Salad
- Sauerkraut Salad
- Spaghetti Salad
Popular recipes with beans
Find many easy salad recipes and the best side dish recipes on CopyKat!
Grandma’s Three Bean Salad Recipe
Ingredients
- 1 14.5-ounce can green beans, drained
- 1 14.5-ounce can wax beans, drained
- 1 15.5-ounce can kidney beans, drained
- 1/2 cup oil
- 1/2 cup vinegar
- 3/4 cup sugar
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Combine the drained beans in a large mixing bowl.
- Add the remaining ingredients and mix well.
- Refrigerate for at least 2 hours before serving.
Are you using vegetable oil?
I would use olive oil, but canola, or whatever would work, too.