This classic 3 Bean Salad Recipe is a timeless side dish that’s sweet, tangy, and incredibly easy to make. Made with wax beans, green beans, red kidney beans, crisp peppers, and red onion tossed in a simple vinegar dressing, this chilled three bean salad is perfect for summer gatherings, potlucks, barbecues, and holiday meals.
Best of all, it tastes even better after it sits and marinates.
Why You’ll Love This 3 Bean Salad Recipe
- No cooking required
- Sweet and tangy flavor
- Perfect make-ahead side dish
- Budget-friendly
- Great for cookouts and holidays
- Naturally vegetarian
Ingredients for 3 Bean Salad
The Three Beans
16 oz can cut wax beans, rinsed and drained
8 oz can cut green beans or lima beans, rinsed and drained
8 oz can red kidney beans, rinsed and drained
This mix of beans gives the salad texture, color, and hearty flavor while keeping it simple and pantry-friendly.
The Fresh Crunch
½ cup chopped green sweet peppers
½ cup chopped red onions
Sweet peppers add crisp freshness, and red onions bring a little bite that balances the sweet dressing.
The Sweet & Tangy Dressing
¼ cup vinegar
2 tablespoons sugar
2 tablespoons olive oil
½ teaspoon celery seeds
½ teaspoon dry mustard
1 clove minced garlic
The vinegar and sugar create that signature sweet and tangy three bean salad flavor, while celery seeds and dry mustard add subtle depth.
Equipment We Love for This Recipe
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3 Bean Salad Recipe: Classic Sweet and Tangy Three Bean Salad
Ingredients
- 16 oz can cut waxed beans rinsed and drained
- 8 oz can cut green beans or lima beans rinsed and drained
- 8 oz can red kidney beans rinsed and drained
- ½ C chopped green sweet peppers
- ½ C chopped red onions
- Dressing
- ¼ C vinegar
- 2 TBSP sugar
- 2 TBSP olive oil
- ½ tsp celery seeds
- ½ tsp dry mustard
- 1 clove minced garlic
Instructions
- Put all salad ingredients in a bowl
- Mix dressing ingredients well
- Pour over salad ingredients
- Cover and chill for at least 4 hours and up to 24 hours, stirring often.
How to Make 3 Bean Salad
Start by rinsing and draining all canned beans thoroughly. Add them to a large bowl along with chopped green peppers and red onions.
Whisk together the vinegar dressing ingredients until well combined. Pour over the bean mixture and toss gently.
Cover and refrigerate for at least 4 hours so the flavors can fully develop. Stir occasionally before serving.
What to Serve with 3 Bean Salad
This classic three bean salad pairs perfectly with:
- Sunday Roast Recipe: Easy Slow Cooker Chuck Roast
- Crockpot Honey Garlic Chicken
- Hot dogs
- Pulled pork
- Fried chicken
- Holiday ham
It’s a perfect potluck side dish.
Storage & Reheating
Storage:
Store covered in the refrigerator for up to 5 days.
Freezing:
Not recommended.
Reheating:
Not needed. Serve chilled.
Frequently Asked Questions
Can I use fresh green beans?
Yes, but blanch them first before adding.
Can I reduce the sugar?
Yes, adjust to taste.
Can I add more vegetables?
Chopped celery or cucumbers are great additions.
Does it get better over time?
Yes, this salad tastes even better the next day.
Final Thoughts
This 3 Bean Salad Recipe is a simple, classic side dish that never goes out of style. Sweet, tangy, and packed with flavor, it’s the perfect make-ahead addition to any gathering.
If you make this recipe, tag us so we can see. We love seeing how you style your food and bring a little Southern hospitality into your home.
Enjoy!
McKaylee & Michele
MckMich Collective
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