Three Bean Salad Recipe

I love cold, refreshing salads, and this three bean salad recipe is no exception. It’s so easy to make– just toss everything together and voilà! I like to make it a day ahead of time to let the zingy and sweet vinaigrette really penetrate every last bit for maximum flavor, but it’s still delicious thrown together at the last minute, too. No one ever guesses this salad takes just 5 minutes to make!

The first time I made this three beans salad, I was dubbed the BBQ hero, and I’ve been tasked with making it for every cookout since. Using canned beans saves precious time and effort without sacrificing taste. It’s such a good beginner recipe, and it’s totally saved my butt at many potlucks and parties throughout the years!

What’s in This Three Bean Salad Recipe?

Cut Green and Wax Bean Blend: I always reach for Del Monte since they make this blend all ready to go. When it’s not available, I will buy one can each of green beans and wax beans instead. I prefer to drain but not rinse to keep some of the briny flavor in tact.
Red Beans: I usually use kidney beans, but small red beans also work well. I prefer to fully drain and rinse my beans to avoid a gooey texture and too much added salt.
Onion: I find that red onion has the best flavor and bite, but sweet onion works well for a slightly sweeter flavor, too.
Vinegar: A blend of red wine and white vinegars work in tandem to create a zingy vinaigrette that beautifully contrasts the earthy green and wax beans and the creamy red beans.
Orange Zest: Adds a touch of bright citrus flavor and a bit of balancing bitterness to the dish.
Oil: I like to use canola oil for its neutral flavor, but any neutral oil like vegetable or avocado would work well here. Olive and coconut oil both have too strong of flavors.
Sugar: A bit of granulated sugar sweetens the vinaigrette to balance out its acidic flavor.
Honey: Adds a touch of floral and earthy sweetness.
Fresh Herbs: Cilantro or parsley adds a hot of fresh and herbal flavor that I love. I’m a huge fan of cilantro, so that’s what I usually go for, but parsley is a great choice for cilantro haters.

Tips for Success

I prefer to let the salad sit for at least 8 hours before serving to let the flavors develop.
Try different beans for a different flavor profile. Cannellini or garbanzo work great.
To mellow out the flavor of the onion, soak cut pieces in ice water for 10 minutes before adding to the salad.

How to Store

One of the reasons this three bean salad recipe always gets made is because it has a great shelf life. It will keep for up to a week when stored covered in the fridge. I like to stir the salad each day to help the flavors blend and develop.

Serving Suggestions

This simple three bean salad pairs beautifully with cookout favorites, like grilled burgers or chili dogs. I love the contrast of the zippy dressing against some sweet cornbread, too!

Three Bean Salad Recipe

This three bean salad recipe is so easy to make– just toss everything together and voilà! A great make-ahead recipe for maximum flavor.

Step-by-step photos can be seen below the recipe card.

Course Side Dish

Cuisine American

Prep Time 5

Chill 8

Total Time 8 5

Servings people

Calories 191kcal

Author Becky Hardin

Ingredients

29 ounces Cut Green and Wax Bean Blend drained (2 cans)
14.5 ounces red beans rinsed & drained (1 can)
½ small red onion finely chopped
3 tablespoons red wine vinegar
3 tablespoons white vinegar
½ teaspoon fresh orange zest
3 tablespoons canola oil
3 tablespoons granulated sugar
3 tablespoons honey
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons chopped fresh cilantro or parsley

Instructions

Combine all ingredients in a medium bowl and mix well. Refrigerate in an airtight container overnight or up to 3 days before serving (stir daily for best results).

29 ounces Cut Green and Wax Bean Blend, 14.5 ounces red beans, ½ small red onion, 3 tablespoons red wine vinegar, 3 tablespoons white vinegar, ½ teaspoon fresh orange zest, 3 tablespoons canola oil, 3 tablespoons granulated sugar, 3 tablespoons honey, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, 2 tablespoons chopped fresh cilantro or parsley
The beans will keep (refrigerated) up to 7 days (remember to stir daily, if possible).