Classic Three Bean Salad
A salad this simple has no business being so delicious, but it just is. This Classic Three Bean Salad has minimal ingredients, the most basic of basic dressings, and yet I can’t seem to get enough of it. The creamy beans are the perfect contrast to the tangy-sweet dressing, and there’s just enough savory crunch from the red onion to keep the flavors grounded. It’s the perfect summer side dish for all of your BBQs and potlucks, or on those busy weeknights when you don’t want to spend a lot of time fixing dinner.
What Beans Go In Three Bean Salad
My three bean salad has dark kidney beans, cannellini beans, and green beans. You can also try other beans like chickpeas, wax beans, purple hull peas, or black eyed peas.
Three bean salad is really flexible, so you can swap out the beans, and you can even add more than three beans if you’d like. The most important thing to remember when choosing your beans is that you want to have a variety of colors, textures, and shapes. Make sure to have at least one creamy bean, too.
What is the Dressing Like?
The dressing for this classic three bean salad is a very basic, slightly sweet vinaigrette with just enough Dijon to give it a little zing. If you don’t want to make your own dressing, you could potentially swap it out for something like a bottled Italian dressing, although that will have a different flavor.
What to Serve with Three Bean Salad
The sweet-tart flavor of this three bean salad makes it go perfectly with other sweet-savory flavors, like BBQ sauce. This week I served it with my BBQ Cheddar Baked Chicken and potato salad. It would also be a great side to something like Honey Mustard Wings, Brown Sugar Roasted Pork Loin, Baked Chicken Drumsticks, or BBQ Tofu Sliders.
How Long Does it Last?
Three bean salad is one of those recipes that actually gets better with time in the fridge. As it refrigerates the beans begin to absorb the flavors in the dressing and everything get SUPER tasty. This salad will probably stay good in the fridge for about four days (if you don’t eat it all by then).
Classic Three Bean Salad
Ingredients
- 1 15oz. can kidney beans ($0.50)
- 1 15oz. can cannellini beans ($0.55)
- 1.5 cups frozen green beans (thawed) ($0.44)
- 1/4 cup chopped parsley ($0.17)
- 1/4 cup finely diced red onion ($0.05)
- 1/4 cup apple cider vinegar ($0.24)
- 1/4 cup olive oil ($0.64)
- 2 Tbsp sugar ($0.12)
- 1 tsp salt ($0.03)
- 1/4 tsp freshly cracked pepper ($0.02)
- 1 tsp Dijon mustard ($0.03)
Instructions
- Rinse and drain the kidney beans and cannellini beans. Place the kidney beans, cannelini beand, and thawed green beans in a bowl.
- Slice the red onion, then soak the onion in a bowl of ice water for about five minutes before draining and finely dicing. Chop the parsley. Add the onion and parsley to the bowl with the beans.
- In a separate bowl, whisk together the vinegar, sugar, olive oil, salt, pepper, and Dijon.
- Pour the dressing over the beans, onion, and parsley, then stir to combine.
- Transfer the bean salad to the refrigerator and let the beans marinate in the dressing for about 30 minutes before serving. Give the salad a good stir just before serving to redistribute the dressing.
Nutrition
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How to Make Three Bean Salad – Step by Step Photos
Rinse and drain one 15 oz. can of kidney beans and one 15 oz. can of cannellini beans. Add them to a bowl with 1.5 cups of thawed frozen green beans.
Slice some red onion and soak them for about 5 minutes in a bowl of ice water (this takes the sharp edge off their flavor). Finely dice about ¼ cup of the red onion. Chop about ¼ cup fresh parsley.
Whisk together ¼ cup apple cider vinegar, ¼ cup olive oil, 2 Tbsp sugar, 1 tsp salt, ¼ tsp freshly cracked pepper, and 1 tsp Dijon mustard.
Add the onion and parsley to the bowl with the beans, then pour the dressing over top. Stir everything to combine.
Refrigerate the three bean salad for about 30 minutes to let the beans marinate. Give it a good stir, and then serve!
Is there any way this could work for dried beans? Just because I have a lot of them.
I tried this once – I can say that the ratio will NOT be 1 cup canned beans to 1 cup dry beans… I actually had problems with getting the beans soft enough. I know that Beth has a post specifically for using dry beans (which I want to try when I have a free day and need to meal prep). However, that method is NOT for kidney beans. You’ll have to either substitute the kidney beans or cook the kidney beans in a different manner.
This was good. Like some others, I cooked my frozen green beans as I wasn’t sure I’d like it as much if they were thawed only. I also added more red wine vinegar and dijon. I preferred the tang of these ingredients that seemed muted by the oil/sugar amounts. Next time I’ll probably decrease oil/increase vinegar and dijon by around 25%.
Onions are a no-go here. I could easily just leave them out but does anyone have any good ideas for what would make a good substitute? Are they needed for crunchy texture, pungent flavor, or both?
I am thinking a bit of celery could replace the crunch and maybe a little raw garlic could give e the pungency – but I don’t know how well these will work out in this recipe, having never tried it.
It looks like a pretty healthy side dish or lunch!
A lot of people do use celery in three bean salad for the crunch, so I think that’s your best bet! :) The onions are pretty mild here, so I wouldn’t worry too much about replacing them.
I made this and it was delicious, so much better than my old recipe. I partially cooked the green beans and added some seedless cucumber for crunch. I like the bit of Dijon in here–it added another layer of flavor– and using fresh green beans rather than canned made this salad much tastier and fresher than using canned. Will be making this often!
We needed more “tang” in our dressing. Added some red wine vinegar instead and more Dijon (doubled). Came out well. Good as a side for hot dogs or steak off the BBQ.
I love this salad but what do you do so that the dressing doesn’t congeal. I’m assuming it’s from the olive oil and being in the fridge but it doesn’t look appetizing.
Unfortunately there’s not really anything you can do about olive oil solidifying at colder temperatures. But if you leave it out at room temp for about five minutes and then give it a good stir, that should be enough time for it to liquify again and look pretty. :)
I swear every time I’m about to say “okay this is gonna taste weird” it always tastes amazing! Every recipe I try exceeds my expectations. And this one is so easy and fresh tasting. I did cook my frozen green beans though.
same recipe that my mom made 40 years ago! most delicious, easiest classic salad that people have forgotten about over the years. my mom used to use wax beans too, but they are impossible to find now, unless you want to pay $6 a can on amazon. thanks for reminding me of this fabulous recipe!!
Thank you for sharing this delightful recipe. I can hardly wait to try it.
Oh interesting! I love this, and it looks so great.
Hi! Are the green beans uncooked??
I used frozen green beans, which are par-boiled before freezing (all frozen vegetables are). If you want to use fresh green beans, I suggest boiling or steaming them first. :)
I used frozen green beans but they were still too crunchy and raw-tasting for me. This salad is delicious and I will definitely make it again, but next time I’ll cook the green beans a bit instead of just thawing them.
Looks yummy and easy. I’ll have to try it as a side with some chicken.