Bev’s Three Bean Salad

Bev’s Three Bean Salad

  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Servings: 6
  • About This Recipe

    “When the weather gets warm, this salad becomes a regular dish on our table. A great light salad for picnics or any other summer-time occasion. I hope you will enjoy this salad as much as we do!”


  • 1 (1lb) can cut green beans, drained
  • 1 (1lb) can cut wax beans, drained
  • 1 (1lb) can kidney bean, drained
  • 1/2 cupgreen pepper, chopped
  • 1/2 cupsugar
  • 2/3 cupvinegar
  • 1/3 cupvegetable oil
  • 1teaspoonsalt
  • 1/4 teaspoonpepper
  • Directions

  • Combine beans and green pepper.
  • In another bowl, combine sugar, vinegar, oil, salt and pepper.
  • Pour over vegetables.
  • Chill overnight.
  • Before serving, toss to coat.
  • Reviews

  • “Hey wake up world, the perfect recipe may just have arrived!!!Okay, I admit I am a bean lover but I have not been able to get enough of this since I made it.Obviously this is a summer dish but it is very light and has a slight sweetness that is refreshing on hot days.This is not to be missed!”

  • “Oh my gosh!Wow!These are the kind of things I uttered, over and over as I was eating a bowl of this wonderfully simple dish!Who would have ever thought that so few ingredients could taste so spectacular?!?!:)I couldn’t get enough, and can’t wait to make it again!The marinade is sweet and tart, the beans are creamy, and the pepper adds a great crunch.I kept trying to think of what else I might add to it, and I couldn’t think of a darn thing!Thanks!!”

  • “This is a good salad, the dressing has a nice amount of sweet/tart to it. I decided to add some chopped onion to this to give a little extra flavor. Thanks for the recipe!”

  • “This was a huge hit at our dinner party tonight!I made using garlic red wine vinegar, added some onion, left out the green pepper as DH doesn’t like them.I also added in a can of pinto beans as well (that’s all I had in the house) since it had so much dressing.I will make again, but next time half the dressing amount and decrease the sugar a bit as well. However, using the red wine vinegar may’ve made it a bit sweeter than using regular white vinegar.Definitely recommend marinating overnight.”

  • “Easy and flavorful! I substituted chick peas for the green pepper and added a can of corn. This recipe is very easy to customize to personal preference. Put a scoop on a plate of mixed greens and you have a healthy lunch. Thanks, Bev.”

  • “For such a short, simple recipe, it sure is packed with a ton of flavor! I used fresh green beans, canned kidney beans and canned garbanzo beans with a red pepper instead of a green. I also used red wine vinegar. It came out sooo yummy!! I gave half to my mom and she was asking for the recipe the next day, and soon after that my gransmother was after the recipe as well! Thank you :)”

  • “I love three bean salad and this recipe was great.I chose it for PAC fall ’07 and I am glad I did.Thanks, Bev for posting another winning recipe and one I will be preparing often.”

  • “Just made this for a family picnic. My wife who doesn’t like bean salads said this is a keeper. Only change I made I added chick peas only because I had a can that I wanted to use up. A great salad I will make again.”

  • “I love this stuff!This recipe is just like my Grandma used to make.She would marinate it overnight in a gallon jar and it would look so pretty when you opened the fridge.You use a little less oil and a bit more vinegar – the same changes my family prefers.Thanks for posting Bev – this goes in with my TNT favorites.”

  • “This is the only 3 bean recipe I use. I found it on Zaar years ago, & make it at least once a week. Thanks Bev!!! “