This old-fashioned three bean salad is the perfect side dish for any cookout or potluck dinner. It’s made with canned green beans and red pinto or kidney beans and tossed in a tangy vinaigrette dressing. It’s a light and refreshing salad packed with flavor and nutrients. This recipe is a classic for a reason — it’s easy to make, it’s always a crowd-pleaser, and it’s the perfect way to use up pantry staples.
I love this three bean salad recipe because it combines so many flavors into one simple dish that’s great any time of year. It’s a perfect side dish for a potluck picnic in the summer because there’s no mayonnaise, so it keeps well. It’s also great with any grilled or roasted meats.
My grandmother made this old-fashioned three bean salad every year for Thanksgiving and Christmas. I’ve kept her recipe mostly the same, with the exception of adding chopped green pepper. No need to change a classic family favorite!
Why you’ll love this recipe
EASY: Our old-fashioned three-bean salad is so easy to make. You just mix a little vinegar with sugar and oil and pour it over beans, green pepper, and onion. Then let it marinate overnight or even just a few hours, and it’s good to go.
VERSATILE: You can use pretty much any type of bean: garbanzo, cannellini, or even black beans. Use sweet onion for milder flavor or red onion if you want more bite. Change up the vinegar if you like. There are multiple ways to adapt this bean salad to suit your taste or to go with whatever you’re serving.
MAKE-AHEAD: This is a perfect make-ahead recipe because the three bean salad gets better the longer it sits in the dressing. You can make this salad 2-3 days before you want to serve it.
What to serve with three bean salad
You can really serve almost anything with this salad. I don’t know why it’s always been a staple on our holiday tables in my family but we love it with ham and turkey. I think the beans would also be great with burgers or grilled chicken.
I hope you’ll try this three bean salad. I think you’ll love it and you’ll want to add it to a regular menu rotation!
Lucy
What you’ll need
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Keep scrolling below the recipe card to get detailed how-to steps with photos, common questions, and tips for success.
Beans and vegetables
- Red pinto or kidney beans, rinsed and drained
- Cut green beans or wax beans, rinsed and drained
- French green beans, rinsed and drained
- Small green pepper, chopped
- Sweet or red onion, chopped
- Garlic, finely minced
Dressing for three bean salad
- Apple cider or red wine vinegar
- Granulated sugar
- Water
- Vegetable oil
Three Bean Salad
Ingredients
Salad
- 1 can red pinto beans, rinsed and drained
- 1 can cut green beans or wax beans, rinsed and drained
- 1 can French green beans, rinsed and drained
- 1 small green pepper, chopped
- ½ cup sweet or red onion, chopped
- 1 clove garlic, finely minced
Dressing
- ¾ cup red wine vinegar or apple cider vinegar
- ¾ cup granulated sugar
- ¼ cup water
- 3 tablespoons vegetable oil
Instructions
Dressing
- Whisk vinegar and sugar until sugar is dissolved. Whisk in oil and water until well mixed.
Salad
- Add all ingredients to a large bowl and pour dressing over. Stir gently. Taste and add salt and pepper to taste.
- Allow the bean salad to sit several hours or overnight in the refrigerator. Bring to room temperature and re serving.
Nutrition
Update Notes: This post was originally published on November 12, 2013, and was updated on July 11, 2024, with one or more of the following: step-by-step photos, video, updated recipe, or new tips.
How to make three bean salad
Step 1. Make the dressing. Mix vinegar with sugar, vegetable oil, and water to make a dressing for the salad.
Step 2. Prepare vegetables and beans. Start by chopping a green pepper and a small onion, or enough onion for about 1/2 cup. Add the chopped vegetables to drained and rinsed beans: French-style green beans, wax beans, and red pinto or kidney beans.
Pro tip: Use vegetable oil instead of olive oil in this recipe because you don’t want the oil to have a strong flavor.
Step 3. Mix the three bean salad. Pour the dressing over the beans and stir gently. Taste and add salt and pepper as needed. Let the bean salad set in the refrigerator for 24 hours.
Allow the salad to come to room temperature before serving.
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