Old Fashioned Three Bean Salad

Three bean salad with kidney beans, green beans, yellow wax beans, and sliced red onion in a glass bowl.

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This crisp and refreshing Old-Fashioned Three Bean Salad is a 50-year family tradition! Made with a tangy-sweet dressing and a blend of three beans, it's the ultimate make-ahead side dish for any gathering.

Prep Time10

Chill Time6

Total Time6 10

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 130kcal

Author: Jeri Walker

Ingredients

1 can green beans, drained (15 oz)
1 can yellow wax beans, drained (15 oz)
1 can dark red kidney beans, drained and rinsed (15 oz)
1 medium red onion, sliced paper-thin (about 1 cup)

For the Dressing

¼-⅓ cup white vinegar
¼-⅓ cup oil (vegetable or avocado oil)
2 to 3 tablespoons granulated sugar

Instructions

Make the Dressing: In a small bowl or measuring cup, whisk together the white vinegar, oil, and sugar until the sugar is mostly dissolved.
Prep the Beans: Drain the green and yellow beans well. Drain the kidney beans and rinse them thoroughly under cold water until the water runs clear.
Combine: In a large bowl, toss the beans and the thinly sliced red onion. Pour the dressing over the mixture and toss gently to coat.
Chill: Cover and transfer to the refrigerator for at least 6-8 hours (or overnight). Stir once or twice if possible to ensure the beans "pickle" evenly in the brine.
Serve: Give the salad a final toss right before serving to redistribute the dressing and bring that glossy finish back to the top. Serve chilled with a slotted spoon.

Notes

Make ahead. This salad is best made several hours ahead and is even better the next day once the flavors have had time to soak in.
Onion tip. Slice the onion thinly so it softens as it sits. For a milder flavor, soak slices in cold water for 10 minutes, then drain before adding.
Adjust to taste. Start with ¼ cup vinegar and oil and 2 tablespoons sugar. Taste after mixing and add the remaining tablespoon of sugar or a splash of vinegar to reach your perfect balance.
Oil choice. If you use olive oil, it may firm up when chilled. Avocado oil can thicken slightly as well, but usually stays softer. For a dressing that stays completely smooth in the fridge, use vegetable or canola oil. If the dressing thickens, let the salad sit at room temperature for 15-20 minutes and stir before serving.
Storage. Store covered in the fridge for up to 4 days.

Nutrition