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+ servings
Three bean salad on a white platter.

Three Bean Salad Recipe

This classic Three Bean Salad recipe is like a time machine for your tastebuds. The updated party favorite is even more delicious with fresh string beans, but you can keep it exactly as it was meant to be and use canned.  Whatever you do, just make it for your next get-together!
Course Salad
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Chilling time 4 hours
Total Time 10 minutes
Servings 8 servings
Calories 282kcal


  • 1 cup red wine vinegar
  • ¾ cup sugar
  • ½ cup olive oil
  • 2 cloves garlic minced
  • Salt and freshly ground black pepper
  • 1 (15 ounce) can cut green beans drained, (see notes)
  • 1 (15 ounce) can cut yellow wax beans drained
  • 1 (15 ounce) can kidney beas drained and rinsed
  • ½ cup red onion chopped
  • ¼ cup fresh parsley minced


  • In a small saucepan, combine vinegar, sugar, oil, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook over medium heat until sugar dissolves, about 3 minutes. Remove from heat and pour into a bowl with a cover that is large enough to hold the salad.
  • Stir in green beans, wax beans, kidney beans, red onion, and parsley and toss until evenly coated. Cover and refrigerate at least 4 hours or overnight to blend flavors.
  • Remove from refrigerator at least 30 minutes before serving and bring to room temperature.



8 ounces EACH fresh green beans and fresh yellow wax beans may be substituted for the canned beans. To blanch the fresh beans, bring 3 quarts of water and 1 tablespoon salt to a boil in a large stock pot or saucepan. Add green and yellow beans, return to a boil, and simmer until softened slightly but still tender-crisp and bright in color, about 3 to 5 minutes. Drain and immediately plunge into an ice bath to stop the beans from cooking.


Calories: 282kcal