3-Bean Salad

This vibrant and refreshing three-bean salad combines the crispness of green beans and wax beans with the creamy texture of kidney beans. The tangy dressing infuses the beans with a zesty, sweet-tart flavor, all together making this no-cook dish perfect for hot summer days. Letting it marinate in the refrigerator for a few hours or overnight only intensifies the flavors. Ideal for picnics, potlucks or barbecues, this colorful salad is a crowd-pleaser that pairs well with many main courses.

Ingredients for 3-Bean Salad

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• Beans: The combination of green beans, wax beans and kidney beans provides a colorful mix of textures and flavors, from the tender and crisp green beans to the creamy and hearty kidney beans. These beans also pack a nutritious punch with their high fiber and protein content.
• Onion: Chopped onions add a sharp, tangy flavor and a satisfying crunch to the salad.
• Sugar: A touch of sugar balances the tangy vinegar.
• White vinegar: White vinegar provides a tangy, acidic bite as the base for the dressing in this recipe for three-bean salad.
• Canola oil: Canola oil adds a light, smooth texture to the dressing without overpowering the other ingredients.
• Pepper: A dash of pepper adds a subtle hint of spice.

Directions

Step 1: Make the salad

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In a small bowl, combine the beans and onions. In another bowl, whisk the sugar, vinegar, oil and pepper. Stir the dressing into the bean mixture, mixing till all the ingredients are coated. Cover and refrigerate until serving.

Editor’s Tip: For the best flavor, allow the salad to marinate for a few hours before serving.

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3-Bean Salad Variations

• Make it Mediterranean: Add sliced olives, crumbled feta cheese and cherry tomatoes for a Mediterranean flair. Use olive oil instead of canola oil, and add a sprinkle of oregano.
• Try it Southwestern style: Include black beans, corn, diced bell peppers and a bit of minced jalapeno for a spicy kick. Use lime juice instead of vinegar, and add a handful of chopped cilantro.
• Use different veggies: Substitute drained and rinsed garbanzo beans or even thin fresh asparagus spears for the waxed beans. For the kidney beans, feel free to use black beans instead. Or stir in chopped celery for added crunch.

How to Store 3-Bean Salad

To store three-bean salad, place it in an airtight container and refrigerate it for three to five days. Stir the salad well before serving to ensure the dressing is evenly distributed.

Can you make 3-bean salad ahead of time?

Yes! You can make this recipe for three-bean salad ahead of time. Doing so actually helps the flavors blend better. The salad will stay fresh in a covered container in the fridge for three to five days.

3-Bean Salad Tips

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What can you serve with 3-bean salad?

You can serve many things with three-bean salad, including barbecued chicken, pork roast and grilled burgers.

Can you use fresh beans instead of canned?

Absolutely! You can use fresh or frozen beans. Just take the time to blanch them before adding them to the salad.

What can you add to make it a more filling meal?

Adding protein-rich ingredients like quinoa, tofu or grilled chicken can make the salad more filling and suitable as a main dish.

How can you make this 3-bean salad your own?

To make a truly original three-bean salad recipe, play around with the ingredients. Substitute drained and rinsed garbanzo beans or even thin fresh asparagus spears for the waxed beans. Not a fan of canned green beans? Use fresh or frozen—just blanch them first! For the kidney beans, feel free to use black beans instead. Or stir in chopped celery for added crunch.