Old Fashioned Three Bean Salad Recipe

Introduction

The Old Fashioned Three Bean Salad is a nostalgic classic that combines a medley of tender beans with a tangy, sweet dressing. It’s a refreshing, colorful side dish perfect for picnics, barbecues, or as a light lunch addition.

Ingredients

• 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)
• ½ cup green bell pepper (thinly sliced)
• ¾ cup sliced white onion
• ¾ cup diced celery (chopped)
• ⅔ cup granulated sugar
• ½ cup white vinegar
• ½ cup vegetable oil
• 1 teaspoon salt
• 1 teaspoon celery seed
• ½ teaspoon black pepper

Instructions

1. Step 1: Drain all of the beans well. In a large bowl, combine the green beans, yellow beans, red kidney beans, lima beans (if using), green bell pepper, celery, and sliced onion.
2. Step 2: In a small saucepan, heat the sugar, white vinegar, vegetable oil, salt, celery seed, and black pepper over medium heat. Stir until the sugar is completely dissolved and the mixture is hot, but not boiling.
3. Step 3: Pour the hot dressing over the bean mixture and toss gently to coat everything evenly.
4. Step 4: Cover the bowl and refrigerate the salad overnight, stirring occasionally to allow the flavors to meld.

Tips & Variations

• For added crunch, consider adding chopped fresh parsley or a small amount of diced red bell pepper.
• If you prefer less sweetness, reduce the sugar to ½ cup or adjust to taste.
• Substitute apple cider vinegar for white vinegar to add a fruitier tang.
• Omitting lima beans is fine if you want a classic three bean version.

Storage

Store the bean salad in an airtight container in the refrigerator for up to 4 days. Stir well before serving. The flavors deepen with time, so it tastes best after at least 12 hours chilled. Serve cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh beans instead of canned?

Yes, but fresh beans should be blanched until tender-crisp, then cooled before combining with the salad. Canned beans offer convenience and consistent texture.

Is this salad suitable for meal prep?

Absolutely! It holds well in the fridge and can be made a day ahead, making it a great option for easy meal prep or entertaining.

Old Fashioned Three Bean Salad Recipe

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A classic Old Fashioned Three Bean Salad combining a medley of canned green beans, yellow beans, kidney beans, and optional lima beans with crisp vegetables. Tossed in a tangy, sweet dressing made from sugar, vinegar, and oil, this salad is chilled overnight to allow flavors to meld perfectly. It’s a refreshing, nutritious side dish ideal for potlucks, picnics, or as a light meal accompaniment.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 12 hours (including chilling time)
• Yield: 8 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad Ingredients

• 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)
• ½ cup green bell pepper (thinly sliced)
• ¾ cup sliced white onion
• ¾ cup diced celery (chopped)

Dressing Ingredients

• ⅔ cup granulated sugar
• ½ cup white vinegar
• ½ cup vegetable oil
• 1 teaspoon salt
• 1 teaspoon celery seed
• ½ teaspoon black pepper

Instructions

1. Prepare Beans and Vegetables: Drain all canned beans thoroughly and rinse them well under cold water. In a large mixing bowl, combine the green beans, yellow beans, red kidney beans, optional lima beans, thinly sliced green bell pepper, sliced white onion, and diced celery. Toss gently to mix the vegetables evenly with the beans.
2. Make the Dressing: In a small saucepan, combine the granulated sugar, white vinegar, vegetable oil, salt, celery seed, and black pepper. Heat the mixture over medium heat until the sugar dissolves completely and the dressing becomes hot but not boiling. Stir continuously to ensure ingredients are well combined and sugar melts evenly.
3. Toss Salad with Dressing: Pour the hot dressing evenly over the bean and vegetable mixture. Toss gently but thoroughly to coat all ingredients with the dressing. This helps the flavors meld and penetrate the salad evenly.
4. Chill and Marinate: Cover the bowl with plastic wrap or a lid and refrigerate the salad overnight. During this time, stir or turn the salad occasionally to ensure the dressing flavors are absorbed uniformly, enhancing the salad’s taste and texture.

Notes

• For a creamier texture, add a tablespoon of mayonnaise or sour cream before serving.
• You can substitute fresh beans for canned, but cook and cool them before combining.
• Celery seed is key for the traditional flavor—do not omit if possible.
• This salad tastes better after resting several hours or overnight.
• Leftovers keep well in the refrigerator for up to 3 days.

Keywords: three bean salad, old fashioned salad, canned beans salad, picnic salad, potluck recipe, tangy bean salad