Old Fashioned Three Bean Salad Recipe
This classic Old Fashioned Three Bean Salad features a colorful medley of canned green beans, yellow beans, red kidney beans, and optional lima beans tossed with crunchy celery, sliced green bell pepper, and white onions. The salad is dressed with a sweet and tangy vinaigrette made from sugar, white vinegar, vegetable oil, and spices, heated to dissolve flavors before combining. Chilling overnight allows the flavors to meld perfectly, making it a refreshing and hearty side dish perfect for potlucks, picnics, or family dinners.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 12 hours 25 minutes
- Yield: 12 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
Ingredients
Beans
- 14 ounces canned green beans (1 can, drained and rinsed)
- 14 ounces canned yellow beans (1 can, drained and rinsed)
- 14 ounces canned red kidney beans (1 can, drained and rinsed)
- 14 ounces canned lima beans (1 can, drained and rinsed, optional)
Vegetables
- ½ cup green bell pepper, thinly sliced
- ¾ cup white onion, sliced
- ¾ cup celery, diced
Dressing
- ⅔ cup granulated sugar
- ½ cup white vinegar
- ½ cup vegetable oil
- 1 teaspoon salt
- 1 teaspoon celery seed
- ½ teaspoon black pepper
Instructions
- Prepare the beans and vegetables: Drain all canned beans thoroughly and rinse under cold water to remove excess sodium. In a large bowl, combine the drained green beans, yellow beans, red kidney beans, and if using, lima beans. Add the thinly sliced green bell pepper, diced celery, and sliced white onion, mixing everything gently to combine.
- Make the dressing: In a small saucepan, combine granulated sugar, white vinegar, vegetable oil, salt, celery seed, and black pepper. Heat the mixture over medium heat, stirring occasionally, until the sugar completely dissolves and the dressing is hot but not boiling. This helps meld the flavors and dissolve the sugar uniformly.
- Toss and chill: Immediately pour the hot dressing over the combined beans and vegetables. Toss well to ensure all ingredients are evenly coated with the dressing. Cover the bowl with plastic wrap or transfer the salad to a lidded container and refrigerate for at least 12 hours, stirring or turning occasionally to allow the flavors to fully develop and penetrate the beans.
Notes
- Rinsing canned beans helps reduce sodium content and brightness in flavor.
- The lima beans are optional and can be omitted if preferred or unavailable.
- For best flavor, allow the salad to chill overnight to let the dressing fully infuse into the beans.
- This salad keeps well for up to 3 days refrigerated and flavor may improve with time.
- Adjust seasoning with extra salt or pepper after chilling, if needed.
