This Easy Three Bean Salad mixes green beans, wax beans and kidney beans with a tangy dressing. It’s perfect for any spring or summer gathering!
This is another one of my grandma’s recipes, and it’s been in the family for ages and ages. It’s her recipe for three bean salad, and it’s the absolute best three bean salad in the universe. Well, to me it is, anyway.
Growing up, this salad was on the table at Easter and at just about every special spring or summer holiday. We also had this almost every summer weekend for Sunday supper.
I am so stinkin’ excited to be sharing this salad because I have been trying to re-create the recipe forever, but I could never get the flavor right. So when I found this little gem nestled in the mountain of old family recipes my parents gave me recently, I literally squealed.
My kids thought I was really overreacting, but if you’re into heirloom recipes, you’ll get it. I love it about as much as my grandma’s potato salad recipe, and so does the Hubs, which tells you something, because he normally does not like three bean salad!
This salad makes a great summer side dish because it’s so easy to make, and you can throw it together in a few minutes. It goes with just about any kind of main dish, and the recipe is perfect for pot lucks because it’s also gluten free and vegan.
Even though I love the original recipe, I did change a few things.
- I reduced the amount of sugar
- I subbed yellow peppers for green
- I used olive oil instead of salad oil as the original recipe called for
The original recipe called for 3/4 cup of sugar, which seemed like a lot to me. So, I used only 1/2 cup of sugar, instead.
The rest is easy. Just drain and rinse the beans, then toss them into a large bowl. Add a few chopped ingredients, then prepare the dressing.
Whisk, whisk, whisk the dressing together until it’s all nice and blended. Then, pour the dressing into the bean mixture.
Stir it all together, and stick the bowl in the refrigerator until you’re ready to serve the salad. I let it sit for an hour, but I’ve heard other people say to let it sit for several hours. Personally, I think an hour is fine, but do whatever works for you!
Store this easy three bean salad in the fridge until you’re ready to serve it. Then, you can let your guests dig in and enjoy!
How to Make Easy Three Bean Salad
Easy Three Bean Salad
A classic recipe for easy Three Bean Salad that combines green beans, wax beans and kidney beans with a tangy homemade dressing.
- 1 15-oz can green beans
- 1 15-oz can kidney beans
- 1 15-oz can wax beans
- 1/2 cup yellow or white onion, chopped
- 1 small yellow bell pepper, seeded and chopped
- 2 celery stalks, finely chopped
- 2/3 cup vinegar
- 1/3 cup olive oil
- 1/2 cup white sugar
- 1 teaspoon sea salt
Empty the beans into a colander, rinse well, and pour into large mixing bowl
Add the chopped peppers, onions and celery
In a small mixing bowl, add the vinegar, olive oil, sugar and sea salt, and whisk together until well blended
Pour the dressing over the bean mixture, stir well, and refrigerate until ready to serve
If you’re looking for a quick and easy salad recipe that’s perfect for spring and summer parties and potlucks, I think you’ll love this easy three bean salad. Do you have a similar recipe that you absolutely love? Let me know!
Sharing at the Weekend Potluck.