Three Bean Salad Recipe
Published June 24, 2022. This post may contain affiliate links. Please read my disclosure policy.
This tasty three-bean salad recipe is incredibly easy-to-make and jam-packed with beans and vegetables in a delicious vinaigrette. I’m not sure there is a tastier, simpler to prepare salad than this one.
I just love a good salad during those hot summer months that are loaded up with vegetables. If you are in the same boat then you have to check out my Greek Salad or my classic Caesar.
Three Bean Salad
Three bean salad is a delicious cold bean salad consisting of different fresh and can beans that are tossed in a simple vinaigrette alongside vegetables and seasonings. It became popular as a picnic food item in the South in the late 19th – early 20th century.
It became so popular that it was eventually pre-made and canned and sold in supermarkets across the United States. The recipe hasn’t changed at all since its inception and often is made into a four-bean salad with the addition of chickpeas. Be sure to check out my video below on how to precisely make this.
Ingredients and Substitutions
- Beans – The most classical beans to use are a combination of wax, green, and kidney beans. However, you can also use garbanzo and cannellini beans in the event you cannot find the other beans.
- Peppers – Some diced-up bell pepper is very classic to add to a three-bean salad.
- Onions – Yellow, white, red, or sweet onions will be great in this recipe.
- Celery – A little bit of celery will complement the salad.
- Vinegar – Use apple cider vinegar for this recipe.
- Oil – I Like to use olive oil, but any oil or your favorite, will do.
- Herbs and Seasonings – Parsley is always a great addition, and you can also add in things like rosemary or basil.
How to Make a Three Bean Salad
Use these easy-to-follow instructions for making this tasty three-bean salad recipe:
Start by whisking together the dressing ingredients until combined and set aside.
Next, trim both beans and cut them into bite-size pieces.
Par-boil the beans for 2 to 3 minutes and then flash chill them in an ice bath.
Drain the beans and add them to a bowl with the celery, onion, parsley, dressing, salt, and pepper, and mix until combined. Serve.
Make-Ahead and Storage
Make-Ahead: You can make this recipe up to 1 day ahead of time. Keep cool before serving.
How to Store: Cover and keep this three-bean salad in the refrigerator for up to 5 days. This will not freeze.
More Salad Recipes
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Video
Three Bean Salad Recipe
Ingredients
- 1/3 cup cider vinegar
- 1/4 cup olive oil
- ¼ cup sugar
- 2 cups trimmed green beans cut into bite-size pieces
- 2 cups trimmed wax beans cut into bite-size pieces
- 1 15 ounce can drained kidney beans
- 1 15 ounce can drained garbanzo beans
- ½ peeled and small diced yellow onion
- 1 small diced rib of celery
- ½ seeded and small diced red bell pepper
- 3 tablespoons finely minced fresh parsley
- salt and pepper to taste
Instructions
- Add the vinegar, oil, sugar, salt, and pepper to a small bowl and whisk until combined. Set aside.
- Next, trim both the green and wax beans and cut them into bite-size pieces, about 1”.
- Add the green and wax beans to a large pot of boiling salted water for 2 to 3 minutes and then flash chill them in an ice bath (see video).
- Drain the green and wax beans completely and add them to a bowl with the kidney beans, garbanzo beans, celery, peppers, onion, parsley, dressing, salt, and pepper, and mix until combined. Serve.
Just made this bean salad… yummy! I cut the sugar by half and subbed out yellow zucchini for the yellow beans and did a quick saute in olive oil with s&p (store did not have any 🤔). Turned out great Chef Parisi. Your recipes are so good, thank you! Will be making your corn chowder soup tomorrow!
Excellent!
Great! I cut suger to 1 tsp and double the vinegar
great!
Made this for a gathering. It was a huge hit.
excellent!
Great classic recipe!!!just the right balance of sweet and sharp
Nancy
so good!!
Just made the 3 bean salad! It is fantastic!! Added some fresh dill along with the parsley, and used yellow wax beans straight from my garden. Thanks Chef Billy P!
So much tastier with summer garden-fresh veg compared to the canned beans version. We grew up with this salad especially as a staple on every Friday fish fry table (my last was a Schererville CC perch dinner). Always appreciate your variety.
This looks Amazingly delicious