You can make tasty three bean salad anytime. This is perfect to make ahead and serve later.
This side dish is the perfect salad to make up to pair with any meal. It is super simple and takes just a few minutes to make!
Entree Ideas for Old Fashioned Three Bean Salad
This classic three bean salad recipe is great with a lot of different meals.
I love to make this salad during the spring and summer times when the grill comes out. It is an easy side dish to make up and enjoy with little preparation. You can make it to go with grilled chicken or grilled steak. Serve it along with a pot roast. It is a great dish to go with a hearty entree.
Three bean salad is a less traditional take on salad, so it is a great way to mix up adding a salad to your meal.
I’ve also used it as a snack or to bring to a potluck because it goes great with meatballs and all of the fantastic casseroles people bring to get-togethers. Essentially, you cannot go wrong with this three bean salad.
How to Make Three Bean Salad From Scratch
Have you wondered how to make three bean salad? Most of the time it is seen in a restaurant or at a buffet, but it is very easy to make your own version from scratch.
Begin by getting the beans, draining, and rinsing them. Once they are all mixed together, put them aside. Then you’ll mix up the ingredients for the dressing, pour it over top of the beans, and then pop the bowl in the fridge to let the salad chill. Then once it’s chilled it is good to go!
Do You Need to Rinse Canned Beans Before
These sour cream biscuits are so versatile. They can be a great addition to a great chicken or steak meal.
You can also make the biscuit the star of the show with biscuits and gravy or make it into a fancy peanut butter and jelly sandwich.
Sour cream biscuits are also great for breakfast sandwiches. Honestly, the possibilities are endless, especially when you have this delicious recipe for sour cream biscuits.
Make It Your Own!
If you aren’t a huge fan of everything in the classic three bean salad recipe, then make some changes! That is the beauty of this recipe, change and substituting for things you like is okay.
So, if you do not like wax beans or are not able to find them, swap them with something else. Chickpeas or great northern beans would also work great.
For kidney beans, you can choose whether you want them to light or dark, or you can even swap them for black beans if you like those better.
You can choose the type of green beans you want. If you like the french style, feel free to use those!
Also, if you aren’t sure what salad oil is, it is a type of light tasting vegetable oil. However, if you want to use olive oil, avocado oil, canola oil, or corn oil those are great options to use too.
How Long Does Three Bean Salad Last?
While I do suggest eating this salad within 24 hours of making this salad, it can be store in the fridge in an airtight container for later.
However, this salad will only last about 3-5 days in the fridge, after that the beans will be too soggy.
Three Bean Salad Recipe Ingredients
- Canned wax beans
- Canned green beans
- Canned kidney beans
- Salad oil
- White vinegar
- White granulated sugar
How to Make Three Bean Salad
- Drain the beans and place them in a large bowl.
- Add chopped celery and onion to the bowl with the beans.
- Stir to mix the beans and vegetables.
- Place the oil, vinegar, sugar, and salt in a small bowl.
- Whisk until the dressing is thoroughly combined and the sugar is dissolved.
- Pour the dressing over the beans and toss to combine.
- Refrigerate the salad overnight.
Want more vegetable salad recipes? Try these!
- Black Bean and Corn Salad
- Carrot and Raisin Salad
- Cold Beet Salad
- Copper Penny Carrots
- Cucumber Tomato Onion Salad
- Homemade Broccoli Salad
- Sauerkraut Salad
Favorite Vegetable Side Dish Recipes
- Air Fryer Asparagus
- Air Fryer Broccoli
- Crispy Brussel Sprouts
- Fried Potatoes
- KFC Coleslaw
- Yellow Squash Casserole
This recipe is by Judy McDowell. Jefferson City, Mo. 1967.
Three Bean Salad
- 16 ounces canned wax beans
- 16 ounces canned green beans
- 16 ounces canned kidney beans
- ½ cup chopped celery
- 1 tablespoon chopped onion
- ½ cup salad oil
- ½ cup white vinegar
- ½ cup sugar
- 1 teaspoon salt
Drain the beans and place them in a large bowl.
Add chopped celery and onion to the bowl with the beans.
Stir to mix the beans and vegetables.
Place the oil, vinegar, sugar, and salt in a small bowl.
Whisk until the dressing is thoroughly combined and the sugar is dissolved.
Pour the dressing over the beans and toss to combine.
Refrigerate the salad overnight.