My three bean salad recipe is a colorful combo of beans in a tangy and sweet marinade that makes it one of the most awesome side dishes!
Tired of boring salad recipes? Lettuce, veggies, etc — it’s time for something new and exciting, and mayo-free bean salad recipes are where it’s at! My classic three bean salad has twists that make it even more flavorful than the original. It’s a cool contrast to rich main dishes.
If you like bean dishes as much my family does, I hope you’ll try my Southern style green beans, calico beans recipe, Arkansas green beans. I promise you’ll love all of these!
Let’s make this salad!
What I Love About This Recipe
I love when you get a side that perfectly balances the flavors and textures of the main dish — and this three bean salad recipe does that! Savory and tart where main meats would be rich and hearty, this salad is the dish you’ve been looking for.
- SO easy to make!
- Savory and sweet
- Goes with any main dish!
- Party favorite
How To Make Three Bean Salad Recipe
- Mix together all beans and red onion in a medium mixing bowl. Set aside.
-
In a small mixing bowl, whisk together all the dressing ingredients until the sugar dissolves. Pour dressing over beans, cover with plastic wrap and refrigerate overnight.
-
Toss the salad again before serving and drain the excess marinade and serve with a slotted spoon.
***See Full Instructions Below
Bean Salad Recipe Ingredients
The ingredients are just as simple as the steps, I promise!
- Marinade: Marinades are magic makers. They can turn a tough-as-leather steak into a tender, flavorful feast. Guess what else they’re good for? Salads! No, not a big green monster of a salad, but a tangy bowl of beany goodness that’s leveled up overnight and absorbed tons of flavor.
- Fresh is best: The recipe calls for canned veggies, but you can make a delicious summer alternative with fresh! You’ll need about a ½ pound of fresh beans snapped into bite-size pieces. Just blanch them by dropping them into boiling water, lightly salted water for 2-3 minutes, then plunge them into ice water to stop the cooking process and drain them. I only recommend this for the green and wax beans — red kidney beans take a lot longer to make fresh!
- Wax Beans: If you can’t find wax beans (they aren’t always available!), you can swap them for lima or garbanzo beans.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? This three bean salad recipe LOVES the fridge! The more chilled, the better. Since it doesn’t use mayo, there’s no need to worry about it quite as much as you’d worry about potato salad at picnics, but still try to chill it when you can. You’ll get up to a week out of this recipe in the fridge!
- Can You Freeze This? Yes! I’m not a huge fan of freezing this dish (I think it tastes better fresh or after only a few days in the fridge), but beans are freezer friendly. Pop it in an airtight container, and you’ll get up to two months out of it.
- Make-Ahead Tips: This dish NEEDS to be made ahead! You want time for the marinade to soak into the beans and get all yummy, so definitely make it up to a full day ahead of time!
- Food Safety: If you’d like more info on food safety check out this link.
Serving Recommendations
The best main dishes to go with three bean salad are rich, hearty main courses that balance the sweet, tart flavors of the salad. We like it my shish kabobs , grilled cilantro lime chicken, beer brats, or grilled flank steak.
More Bean Side Dishes
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Three Bean Salad
Ingredients
- 1 (15-ounce) can cut green beans drained
- 1 (15-ounce) can yellow wax beans drained
- 1 (15-ounce) can red kidney beans, drained and rinsed
- 1/2 cup red onion thinly sliced
Dressing:
- 1/2 cup olive oil
- 2/3 cups red wine vinegar
- 2 tablespoons balsamic vinegar
- 2 cloves garlic minced
- 2 teaspoons dried Italian seasoning
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Mix together all beans and red onion (1/2 cup) in a medium mixing bowl. Set aside.
- In a small mixing bowl, whisk together all the dressing ingredients until the sugar dissolves. Pour dressing over beans, cover with plastic wrap and refrigerate overnight.
- Toss the salad again before serving and drain excess marinade and serve with a slotted spoon.
Fans Also Made:
Notes
- Marinade: Marinades are magic makers. They can turn a tough-as-leather steak into a tender, flavorful feast. Guess what else they’re good for? Salads! No, not a big green monster of a salad, but a tangy bowl of beany goodness that’s leveled up overnight and absorbed tons of flavor.
- Fresh is best: The recipe calls for canned veggies, but you can make a delicious summer alternative with fresh! You’ll need about a ½ pound of fresh beans snapped into bite-size pieces. Just blanch them by dropping them into boiling water, lightly salted water for 2-3 minutes, then plunge them into ice water to stop the cooking process and drain them. I only recommend this for the green and wax beans -- red kidney beans take a lot longer to make fresh!
- Wax Beans: If you can't find wax beans (they aren't always available!), you can swap them for lima or garbanzo beans.
Nutrition
Never enjoyed eating beans until I tried this salad
Great recipe! It’s almost the same as my mom’s that I can’t find. The only thing I do differently is I only use 1/4 cup of sugar, 1/2 cup was way too sweet. Thanks!
You’re welcome, Sabrina! ?
I’m always looking for healthy lunch ideas and this sounds perfect! I love red onion in a salad. And of course, beans 🙂
Me too, Danielle <3