I keep my Three Bean Salad Recipe in regular rotation: canned green beans, kidney beans and wax beans mingle with red onion, minced garlic, apple cider vinegar, Dijon mustard and parsley in a garlicky, herbed dressing. Curious about the one small trick that lifts the flavors? Read on for the pantry-friendly secret.

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I’ve been chasing the perfect Three Bean Salad Recipe for years and I think this one finally sticks. Canned cut green beans and kidney beans give it that classic, easy base, while thinly sliced red onion and two cloves of minced garlic add bite and personality.

Apple cider vinegar, a touch of sugar, Dijon mustard and vegetable oil make a bright dressing that somehow turns simple pantry beans into a Marinated Bean Salad worth bragging about. Fresh parsley keeps it from getting flat.

It’s hearty enough for a cookout and still feels like a Healthy Bean Salad you’ll want on repeat.

Why I Like this Recipe

– I love the bright tangy-sweet flavor, it wakes up my taste buds and never gets boring.
– I can make it ahead and honestly it’s better the next day so I save time and stress.
– The mix of textures means every bite is interesting, not just the same old thing.
– It’s always a hit with guests, people go back for more so I get to relax instead of cooking nonstop.

Ingredients

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Light, crunchy green beans add fiber, vitamins and a fresh vegetable bite.
Mild, slightly sweet wax beans add color, fiber and a soft texture.
Hearty kidney beans bring protein, fiber and creamy body makes it filling.
Sharp red onion gives pungent bite, crunch and balances sweetness.
Tart apple cider vinegar adds tang, helps preserve and brightens flavors.
Granulated sugar sweetens the dressing, smoothing acidity and rounding flavors.
Dijon mustard gives sharp depth, emulsifies oil and ties dressing.
Light olive oil adds body, silky mouthfeel and carries flavor.
Fresh parsley add herb aroma, color and a clean bright finish.

Ingredient Quantities

1 (15 oz) can cut green beans, drained and rinsed

1 (15 oz) can wax beans, drained and rinsed

1 (15 oz) can kidney beans, drained and rinsed

1 small red onion, thinly sliced or about 1/2 cup chopped

1/2 red bell pepper, seeded and diced (optional but it adds color)

2 cloves garlic, minced

1/3 cup apple cider vinegar

1/3 cup granulated sugar (add a bit more if you like it sweeter)

1/3 cup vegetable oil or light olive oil

1 tablespoon Dijon mustard

1/2 teaspoon celery seed

2 tablespoons fresh parsley, chopped

1/2 teaspoon kosher salt (adjust to taste)

1/4 teaspoon freshly ground black pepper

How to Make this

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1. Drain and rinse the three cans of beans really well, then let them sit in a colander to drain while you prep everything else, or pat them dry with paper towels so the dressing isnt watered down.

2. Thinly slice the red onion (or chop it if you prefer), dice the 1/2 red bell pepper, mince the 2 garlic cloves, and chop the parsley.

3. Put the drained green, wax and kidney beans in a large bowl, add the onion and red pepper. Give it a gentle toss.

4. In a jar or small bowl combine 1/3 cup apple cider vinegar and 1/3 cup granulated sugar, stir until most of the sugar dissolves; if you want it faster and smoother warm the mixture 15 to 30 seconds in the microwave or heat briefly on the stove, just enough to dissolve the sugar.

5. Add 1/3 cup vegetable oil, 1 tablespoon Dijon mustard, 1/2 teaspoon celery seed, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper to the vinegar mixture, then whisk or shake hard until it looks emulsified. Stir in the minced garlic.

6. Pour the dressing over the beans and vegetables and toss gently so everything is coated, taste and adjust salt, pepper or sugar if you like it sweeter.

7. Fold in the chopped parsley now or wait and sprinkle some on top when serving if you want a brighter green, either way mix it in before chilling.

8. Refrigerate the salad at least 2 hours, better overnight, so the flavors meld—this is important, it really gets better the next day.

9. Before serving give it one more toss, drain a little of the excess dressing if it seems too wet, then serve chilled. Keeps covered in the fridge about 3 to 4 days.

Equipment Needed

1. Can opener (unless your cans are the pull-tab kind)
2. Colander or fine mesh strainer for draining and rinsing the beans
3. Large mixing bowl to toss the salad in
4. Cutting board and a sharp chef’s knife for onion, pepper and parsley
5. Measuring cups and spoons (1/3 cup, tablespoon, 1/2 teaspoon etc.)
6. Jar with tight lid or small bowl plus a whisk or fork to make and emulsify the dressing
7. Wooden spoon or salad tongs to toss the beans gently
8. Microwave-safe bowl or small saucepan if you want to warm the vinegar-sugar mix, plus paper towels or a kitchen towel for patting beans dry and cleanup
9. Airtight container for chilling and storing the salad in the fridge

FAQ

Q: How long will this three bean salad keep in the fridge? A: Kept in an airtight container it stays good 4 to 5 days for best texture, you can stretch to 7 days but the beans get softer and the flavors get stronger.

Q: Can I use fresh or frozen beans instead of canned? A: Yes, fresh green or wax beans should be trimmed and blanched 2 to 4 minutes then shocked in ice water so they stay crisp, frozen beans just need thawing and draining, and for kidney beans use canned or fully cooked dried beans never undercooked dried beans.

Q: Any tips for the dressing so the sugar dissolves? A: Warm the vinegar and sugar briefly in a small pan or microwave then whisk in the oil and mustard, or shake in a jar until sugar is dissolved, this helps the dressing marry better with the beans.

Q: How do I adjust sweetness or tang? A: Taste and tweak, add 1 tablespoon more sugar if you like sweeter, or a splash more apple cider vinegar for extra tang, and add salt a little at a time until it sings.

Q: Can I swap the oil or vinegar for something else? A: Sure, use light olive oil or vegetable oil, you can use white wine or red wine vinegar in place of apple cider but apple cider gives the nicest flavor, avoid very strong extra virgin olive oil cause it can taste bitter here.

Q: Can I freeze this salad? A: Not recommended, freezing ruins the texture and the dressing separates, if you must freeze do it with plain cooked beans and add dressing after thawing.

Perfect Three Bean Salad Recipe Substitutions and Variations

Kidney beans, swap for chickpeas or black beans, use the same drained amount, they give similar texture and protein and they wont fall apart
Apple cider vinegar, use white wine vinegar or red wine vinegar 1 to 1, or fresh lemon juice for a brighter tang just taste and maybe use a little less
Granulated sugar, replace with honey or maple syrup, use about three quarters the amount since they are sweeter and whisk well to combine
Dijon mustard, use yellow mustard for a milder flavor or whole grain mustard for similar bite, use the same amount

Pro Tips

1. Dry the canned beans really well before mixing. Pat them with paper towels or spin them in a salad spinner, because if theyre wet the dressing gets watered down and the salad ends up mushy.

2. If the red onion is too sharp, slice it thin and soak in cold water for 10 minutes, or do a quick pickle with a little apple cider vinegar and a pinch of sugar for 15 minutes to mellow the bite and add brightness.

3. Warm the vinegar and sugar just a few seconds so the sugar dissolves easier, then whisk or shake the dressing until it looks emulsified. Toast the celery seed in a dry skillet for less than a minute for more flavor, but dont walk away it burns fast.

4. Make it ahead and let it rest in the fridge overnight, it honestly tastes way better the next day. Before serving give it one last toss, drain off any excess dressing if it seems too wet, and add the parsley at the end so it stays bright.

Perfect Three Bean Salad Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

224

kcal

Equipment: 1. Can opener (unless your cans are the pull-tab kind)
2. Colander or fine mesh strainer for draining and rinsing the beans
3. Large mixing bowl to toss the salad in
4. Cutting board and a sharp chef’s knife for onion, pepper and parsley
5. Measuring cups and spoons (1/3 cup, tablespoon, 1/2 teaspoon etc.)
6. Jar with tight lid or small bowl plus a whisk or fork to make and emulsify the dressing
7. Wooden spoon or salad tongs to toss the beans gently
8. Microwave-safe bowl or small saucepan if you want to warm the vinegar-sugar mix, plus paper towels or a kitchen towel for patting beans dry and cleanup
9. Airtight container for chilling and storing the salad in the fridge

Ingredients

1 (15 oz) can cut green beans, drained and rinsed
1 (15 oz) can wax beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
1 small red onion, thinly sliced or about 1/2 cup chopped
1/2 red bell pepper, seeded and diced (optional but it adds color)
2 cloves garlic, minced
1/3 cup apple cider vinegar
1/3 cup granulated sugar (add a bit more if you like it sweeter)
1/3 cup vegetable oil or light olive oil
1 tablespoon Dijon mustard
1/2 teaspoon celery seed
2 tablespoons fresh parsley, chopped
1/2 teaspoon kosher salt (adjust to taste)
1/4 teaspoon freshly ground black pepper

Directions

Drain and rinse the three cans of beans really well, then let them sit in a colander to drain while you prep everything else, or pat them dry with paper towels so the dressing isnt watered down.
Thinly slice the red onion (or chop it if you prefer), dice the 1/2 red bell pepper, mince the 2 garlic cloves, and chop the parsley.
Put the drained green, wax and kidney beans in a large bowl, add the onion and red pepper. Give it a gentle toss.
In a jar or small bowl combine 1/3 cup apple cider vinegar and 1/3 cup granulated sugar, stir until most of the sugar dissolves; if you want it faster and smoother warm the mixture 15 to 30 seconds in the microwave or heat briefly on the stove, just enough to dissolve the sugar.
Add 1/3 cup vegetable oil, 1 tablespoon Dijon mustard, 1/2 teaspoon celery seed, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper to the vinegar mixture, then whisk or shake hard until it looks emulsified. Stir in the minced garlic.
Pour the dressing over the beans and vegetables and toss gently so everything is coated, taste and adjust salt, pepper or sugar if you like it sweeter.
Fold in the chopped parsley now or wait and sprinkle some on top when serving if you want a brighter green, either way mix it in before chilling.
Refrigerate the salad at least 2 hours, better overnight, so the flavors meld—this is important, it really gets better the next day.
Before serving give it one more toss, drain a little of the excess dressing if it seems too wet, then serve chilled. Keeps covered in the fridge about 3 to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.