This homemade Three Bean Salad recipe is so much tastier than the store-bought variety. The dressing gives it a sweet, vinegary bite that is irresistibly good!
If you’re looking for more fresh and flavorful sides, don’t miss my Mexican Three Bean Salad and Marinated Vegetable Salad.
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Three Bean Salad was not part of my life until I met my husband. It just wasn’t a thing in my house growing up. But over at Paul’s house (just blocks away), his mom frequently tossed the jarred variety with greens for an easy side dish salad, and he loved it.
So I obliged his cravings and bought a jar. At first bite, I knew I could make it better at home.
This recipe has become a reader favorite over the years. Check the comments below for the glowing reviews!
Table of contents
Why You’ll Love this Recipe
Fresh is Best: Many recipes for Three Bean Salad call for canned green beans but I use quickly blanched fresh beans and there is just no comparison in the quality. Canned green beans are dull in color and typically quite salty. Fresh is definitely best for this recipe!
Texture and Flavor: There is a texture component in Three Bean Salad that is vital, with the crunch coming from finely diced celery and white onion. But the thing that’s gonna getcha’ is the dressing. Sweet and tangy with lots of minced garlic and a touch of Dijon. It hits the taste buds in just the right places and keeps you coming back for more.
Versatile: It is delicious on its own as a side dish, will make a great addition to your summer BBQ’s.
Ingredient Notes
- Fresh green beans: Trim the woody stem ends of your green beans, if needed.
- Canned beans: You’ll need a can of kidney beans and a can of garbanzo beans (aka chickpeas). To remove that slimy film, just place the beans in a colander and rinse them well with cool water. Drain very well before combining them with the other ingredients.
- Veggies: Some finely diced celery and white onion.
- For the dressing: The slightly sweet and vinegary dressing consists of extra virgin olive oil, apple cider vinegar, sugar, garlic, a touch of Dijon, and a little salt and freshly ground black pepper. For a sweeter dressing, you can increase the amount of sugar (see the recipe card below).
How to Make Three Bean Salad
This is a quick overview of how to make this recipe. You’ll find detailed instructions in the recipe card at the end of this post.
Blanch the Green Beans
Blanching is the process of partially cooking vegetables in boiling water until crisp-tender.
- Bring a big pot of water to a vigorous boil and toss in about 1 tablespoon of salt and your green beans. Let them cook for just 2 to 3 minutes. You only want them slightly cooked so they still have a nice bite.
- Transfer the green beans to a colander to drain.
- Then quickly plunge them into a big bowl of ice water. This will stop the cooking process and seal in that bright green color. Once the beans are nice and cold, drain them well and cut them into ½-inch pieces.
Assemble the Salad
- Combine the kidney beans, garbanzo beans, and green beans with the finely diced onion and celery.
- Add the dressing ingredients to an airtight container, like a mason jar. Give it a good shake, shake, shake to combine and emulsify (slightly thicken) it and pour it over the salad.
- Sprinkle in the parsley and toss to combine.
Storage Tips
Transfer the salad to a storage container with a tight-fitting lid and refrigerate it for at least 3 hours or longer before serving. I like to turn the container over a couple of times during the marinating time to be sure it is all getting a good soak in the dressing.
Homemade Three Bean Salad will typically last 3 to 5 days in the refrigerator when stored in an airtight container. The vinegar-based dressing actually helps preserve it a bit, so it should stay crisp and flavorful for several days.
It also tends to taste even better a day or two after making—perfect for prepping ahead!
For best quality:
- Keep it chilled until serving.
- Stir before serving to redistribute the dressing.
- If it starts to smell sour or the texture becomes mushy, it’s time to toss it.
Serving Suggestions
Here are a few of my favorite ways to consume this fresh, delicious salad.
- As a side dish – It’s the perfect make-ahead side for summer cookouts, potlucks, or picnics.
- On a salad plate – I love adding a few spoonfuls to a big green salad, either by itself or mixed in with whatever other veggies I’ve got on hand.
- With grilled meats – Three Bean Salad pairs beautifully with grilled chicken (try the Best Grilled Chicken Marinade), Classic Beef Burgers, steak (try my Grilled Steak Marinade) or Beer Brats.
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Three Bean Salad Recipe
Video
Ingredients
Three Bean Salad
- 8 to 10 ounces fresh green beans, stem ends trimmed, if needed
- 15 ounce can kidney beans, rinsed and drained well
- 15 ounce can garbanzo beans, rinsed and drained well
- 2 ribs celery, finely diced (approximately ¾ cup)
- ⅓ cup finely diced white onion
- 2 tablespoons minced fresh Italian parsley
Dressing
- ½ cup extra virgin olive oil
- ¼ cup apple cider vinegar
- 2 to 3 tablespoons sugar, (if you like a sweeter dressing use 3 tablespoons)
- 1 teaspoon minced garlic
- 1 teaspoon salt, plus additional to taste
- ½ teaspoon Dijon mustard
- freshly ground black pepper, to taste
Instructions
- Set a large pot of water on the stove over HIGH heat. Fill a large bowl about halfway with water and then fill with ice and set it aside.
- When the comes to a vigorous boil, toss in about 1 tablespoon salt and add the green beans. Boil for 2 to 3 minutes at most, pulling off the heat as soon as the green beans are crisp-tender. Quickly drain beans and transfer them to the bowl of ice water. Allow the green beans to soak in the ice water bath while you prepare the dressing.
- Combine the dressing ingredients in a mason jar or other container with a tight-fitting lid. Cover tightly and shake for about 30 seconds.
- Transfer the green beans to a colander and drain them well. Cut into ½-inch pieces.
- In a large mixing bowl, combine the green beans, canned beans, celery, and onion. Add the dressing and toss to combine. Sprinkle the salad with parsley and toss again.
- Transfer to an airtight container with a lid and refrigerate for at least 3 hours or overnight. Turn the container a few times during the marinating process to make sure all the ingredients get a good soak in the dressing.
- When ready to serve, taste and season with additional salt and pepper, if you feel it needs it.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Like this? Please rate & comment below!This recipe was originally published on June 8, 2016. It has been updated with new text and images.
This almost exactly what I’ve been making for decades! Only thing different is I add a teaspoon of dried tarragon and some yellow beans when in season!
Oh, I love that you add yellow beans. I’ll try that! Thanks, Catherine. 🙂
It’s a huge hit every time I serve it. It’s fresh and crisp and sweet and sour. I skimp on the sugar because I mike my salad more acidic. Otherwise this recipe is PERFECT!!
Yay! So glad you’re enjoying the recipe. 🙂
I really liked this salad. And it is WW friendly.
❤️❤️❤️Love this three bean salad. Have made it 3 times in the last two months. Once at Christmas and then my 10 year old son has been asking for more ever since!
Just made this. Delicious! ! Wouldn’t change a thing!!
Hi! Cant wait to try this out! How long does is it good for once prepared?
Hi Mel. The vinegar in the dressing does help to keep this salad fresh for quite some time. In fact, it’s more tasty after marinating overnight in the refrigerator but still I think it would be at its best if consumed within a week.
Thank you for not asking us to use Canola Oil. Seriously people! Unbelieveable that chefs and foodies – and ‘healthy’ restaurants are still using canola oil. Yuck!