Dessert

Easy Three Bean Salad Recipe

ByElena Hart December 3, 2025December 3, 2025

Introduction

Easy Three Bean Salad is a classic, vibrant side dish perfect for picnics, barbecues, or any casual meal. Combining crunchy beans with a tangy, slightly sweet dressing, it’s simple to prepare and flavorful after chilling overnight.

A white bowl holds a bright salad made of green beans, yellow wax beans, and small red kidney beans mixed together. On top, thin rings of white onion are spread evenly, adding contrast to the mixture. The salad looks fresh and slightly shiny, suggesting a light dressing. A wooden spoon rests inside the bowl, partly submerged in the salad. The bowl sits on a light textured beige cloth with a glass of amber liquid behind it and a piece of brown bread on a white plate with a blue checkered napkin on the side. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (15-ounce) can green beans, drained
1 (14.5-ounce) can yellow wax beans, drained

1 (15-ounce) can kidney beans, drained and rinsed
1 onion, sliced into thin rings

¾ cup white sugar
⅔ cup distilled white vinegar

⅓ cup vegetable oil
½ teaspoon salt
½ teaspoon ground black pepper

½ teaspoon celery seed

Instructions

Step 1: Drain the green beans and yellow wax beans. Drain and rinse the kidney beans under cold water to remove excess salt.
Step 2: In a large salad bowl, combine the green beans, yellow wax beans, kidney beans, and sliced onion rings.

Step 3: In a separate bowl, whisk together the white sugar, distilled white vinegar, vegetable oil, salt, black pepper, and celery seed until the sugar dissolves completely.
Step 4: Pour the dressing over the bean and onion mixture and toss gently to coat everything evenly.
Step 5: Cover the bowl and refrigerate the salad for at least 12 hours to allow the flavors to meld and develop.

Step 6: Before serving, give the salad a good stir and adjust seasoning if needed.

Tips & Variations

For extra crunch, add chopped celery or bell peppers to the salad.
Use fresh beans instead of canned for a lighter texture; blanch them briefly before mixing.

To reduce sweetness, lower the amount of sugar or substitute with honey.
Let the salad chill longer for deeper flavor infusion — it tastes great even after 24 hours.

Storage

Store the three bean salad in an airtight container in the refrigerator for up to 4 days. Stir well before serving. This salad is best enjoyed chilled but can be brought to room temperature if preferred.

How to Serve

A white bowl filled with a mixed bean and onion salad where the base layer consists of red kidney beans, green beans, and yellow wax beans, all evenly scattered. On top of this layer, thin, translucent white onion rings are spread across, creating a spiral pattern. The onions appear fresh and slightly glossy, contrasting with the matte texture of the beans. The bowl is placed on a white marbled surface with parts of two empty white bowls visible near the edges of the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh beans instead of canned?

Yes, fresh green and yellow beans can be used. Blanch them in boiling water for 2-3 minutes, then shock in ice water before adding to the salad to keep them crisp.