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Classic three bean salad in a blue and white serving bowl
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5 from 2 votes

Three Bean Salad

This old fashioned Three Bean Salad recipe is an easy side dish that you can stir together in about 10 minutes -- no cooking required!
Course Salad
Cuisine American
Keyword bean salad recipe, three bean salad, vegetarian side dish
Prep Time 10 minutes
Chill 1 hour
Total Time 10 minutes
Servings 6 cups
Calories 90.7kcal
Author Blair Lonergan


  • 1 (16 oz) can kidney beans
  • 1 (14.5 oz) can cut green beans
  • 1 (14.5 oz) can wax beans
  • 1 small sweet onion, diced

For the dressing:

  • ¼ cup olive oil
  • ¼ cup cider vinegar
  • 2 tablespoons sugar
  • 1 ½ teaspoons salt


  • Drain and rinse beans and place in a large bowl. Add onion.
  • Whisk together dressing ingredients until completely combined (or shake in a jar with a lid). Pour over beans and refrigerate until ready to serve (up to 24 hours in advance).


  • You do not need to cook canned beans before using them in this salad. Simply drain and rinse the beans and they're ready to serve!
  • Make your Three Bean Salad with Corn by adding a can of drained corn to the mix!
  • For more filling protein, stir in a can of drained and rinsed chickpeas.
  • Wondering what's the difference between green beans and wax beans? Green beans get their color from chlorophyll, while yellow wax beans are simply green beans that are bred without this pigment (source). The two beans taste almost exactly the same!
  • Serve this salad cold or at room temperature. It's delicious either way!
  • Have leftovers? Properly sealed in an airtight container, this salad will keep in the freezer for at least 1 month.


Serving: 0.5cup | Calories: 90.7kcal | Carbohydrates: 10.2g | Protein: 2.4g | Fat: 4.8g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 3.3g | Sodium: 416.2mg | Potassium: 100.9mg | Fiber: 3.4g | Sugar: 4.1g | Vitamin A: 115IU | Vitamin C: 3.9mg | Calcium: 21mg | Iron: 0.5mg