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Three Bean Salad

The beans drink in their sweet-sharp dressing as this salad rests, which is why it is better made ahead. By picnic time the onion has mellowed and every bite tastes evenly seasoned.

A glass bowl filled with green beans, wax beans, garbanzo beans, kidney beans, and diced yellow onion in a sweet-and-tangy dressing.
Recipe link
Prep time15 min
Cook time0 min
Total time4+ HOURS
Course
Side Dish
Cuisine
Granny's Recipes
Difficulty
Easy
Est. calories / serving
220

Ingredients

Three Bean Salad

  • ½ cup sugar
  • ½ cup salad oil
  • ½ cup cider vinegar
  • 1 teaspoon salt
  • 1 can cut green beans — 15 oz, drained
  • 1 can wax beans — 15 oz, drained
  • 1 can garbanzo beans — 15 oz, drained
  • 1 can kidney beans — 15 oz, drained
  • ½ cup yellow onion — small dice

Instructions

  1. Prepare the Dressing: In a large mixing bowl, stir the sugar, cider vinegar, and salt together for 1–2 minutes, until the sugar is mostly dissolved. Stir in the salad oil until evenly mixed. No heat is needed.½ cup sugar, ½ cup cider vinegar, 1 tsp salt, ½ cup salad oil
  2. Add the Beans and Onion: Drain the green beans, wax beans, garbanzo beans, and kidney beans thoroughly in a colander. Add them to the dressing with the diced yellow onion, then stir gently for about 1 minute, until all the ingredients are evenly coated.15 oz green beans, 15 oz wax beans, 15 oz garbanzo beans, 15 oz kidney beans, ½ cup onions
  3. Chill and Marinate: Cover the bowl or transfer the salad to an airtight container. Refrigerate for at least 4 hours or overnight, stirring once if convenient, until thoroughly chilled and the onion has mellowed.
  4. Serve: Stir gently and serve cold straight from the refrigerator. Return leftovers to the refrigerator promptly.

Notes

  • Give It Time to Marinate: The dressing softens the onion and deepens the flavor of the beans. Four hours is the minimum, but the salad is even better after an overnight rest.
  • Drain the Beans Well: Allow the beans to drain thoroughly so the canned liquid does not dilute the dressing.
  • The Sweetness and Oil Are Traditional: This Midwestern-style bean salad is intentionally sweeter than many modern versions. Use the full ½ cup sugar for the classic balance. A neutral-flavored vegetable or canola oil works well for the salad oil.
  • Add Crunch if Desired: Chopped celery or green bell pepper may be added as an optional variation.
  • Make Ahead and Storage: For the best flavor, prepare the salad one day ahead. Store it covered in the refrigerator for up to 4 days. This is a refrigerator recipe and should not be canned. Keep it at 40°F or below during service, and discard it if left out for more than 2 hours, or more than 1 hour when the temperature is above 90°F.
  • Serving Suggestions: Serve with BBQ Meatloaf, Summer Lime Chicken Breasts, or Slow Cooker French Dip Sandwiches.

Nutrition (Approximate Per Serving)

Yield

About 7½ cups — Serving size: About ¾ cup

Calories
220
Carbohydrates
25 g
Protein
5 g
Fat
12 g
Saturated Fat
0.9 g
Cholesterol
0 mg
Sodium
410 mg
Fiber
5 g
Total Sugars
12.5 g

Equipment

  • Can opener
  • Colander
  • Chef’s knife
  • Cutting board
  • Large mixing bowl (Use a bowl with at least a 4-quart capacity so the beans can be tossed without spilling.)
  • Measuring cups
  • Measuring spoons
  • Large spoon or spatula
  • Airtight storage container (Use a container large enough to hold the full salad and dressing.)