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three bean salad in bowl with spoon

3 Bean Salad Recipe

Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Chill: 8 hours
Total Time: 8 hours 5 minutes
Servings: 8 people
Calories: 191kcal
This cold 3 bean salad is so easy to make and is dressed in a zingy and sweet vinaigrette. Make it days ahead of time for an easy holiday side dish that everyone will love.
Print Recipe


  • 29 ounces Cut Green & Wax Beans 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


  • 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).
  • The beans will keep (refrigerated) up to 7 days (remember to stir daily, if possible).
  • Enjoy!


  • If Cut Green & Wax Beans (in one can) aren’t available, substitute 1 can Cut Green Beans and 1 can Cut Wax Beans.
  • Be sure to rinse the beans well as they can be quite salty straight out of the can.
  • Let the salad sit for at least 8 hours before serving to let the flavors develop.
  • Don't forget to garnish with fresh cilantro or parsley, it adds a wonderful freshness to the dish.


Calories: 191kcal | Carbohydrates: 31g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Sodium: 300mg | Potassium: 439mg | Fiber: 7g | Sugar: 15g | Vitamin A: 793IU | Vitamin C: 15mg | Calcium: 55mg | Iron: 3mg