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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!
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Pin ItEasy Three Bean Salad Recipe
The first time I made this three bean 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!
I always reach for Del Monte since they make this blend all ready to go. When it’s not available, I buy one can of green beans and wax beans instead. I prefer to drain but not rinse to keep some of the briny flavor intact.
Three Bean Salad Recipe
Ingredients
- 29 oz. Cut Green and Wax Bean Blend drained (2 cans)
- 14.5 oz. red beans rinsed & drained (1 can)
- ½ small red onion finely chopped
- 3 tbsp red wine vinegar
- 3 tbsp white vinegar
- ½ tsp fresh orange zest
- 3 tbsp canola oil
- 3 tbsp granulated sugar
- 3 tbsp honey
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 tbsp chopped fresh cilantro or parsley
Video
Instructions
- Combine all ingredients in a medium bowl and mix well.29 oz. Cut Green and Wax Bean Blend, 14.5 oz. red beans, ½ small red onion, 3 tbsp red wine vinegar, 3 tbsp white vinegar, ½ tsp fresh orange zest, 3 tbsp canola oil, 3 tbsp granulated sugar, 3 tbsp honey, 1 tsp kosher salt, ½ tsp freshly ground black pepper, 2 tbsp chopped fresh cilantro or parsley
- Transfer to an airtight container and store in the fridge.
Becky’s Tips
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to make Three Bean Salad Step by Step
Combine the ingredients: Combine 29 oz. Cut Green and Wax Bean Blend, 14.5 oz. red beans, ½ small red onion, 3 tbsp red wine vinegar, 3 tbsp white vinegar, ½ tsp fresh orange zest, 3 tbsp canola oil, 3 tbsp granulated sugar, 3 tbsp honey, 1 tsp kosher salt, ½ tsp freshly ground black pepper, and 2 tbsp chopped fresh cilantro or parsley.
Store: Refrigerate until ready to serve and enjoy.
How to Store
One of the reasons I always make this three bean salad recipe 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 and kid-favorite chili dogs. I love the contrast of the zippy dressing against some sweet cornbread, too!
