Easy Three Bean Salad Recipe

Even my dad loved it.

I followed the suggestions of others and decreased the sugar, and it was delicious. Because I don't like three-bean salad very sweet, I only used 1/3 cup of sugar. That turned out perfect. Plus, the measurement was convenient since the vinegar and oil each require your 1/3 measuring cup. Also, I followed others' suggestions and used a different vinegar (white wine vinegar) and used garbanzo beans instead of wax beans. One warning: Drain your can of green beans (no need to rinse). The recipe does not say to do that even though it says to drain the kidney beans. If you don't drain the green beans, you will have a very soupy and probably diluted salad. With these adjustments, I will be making it again and again.

This was amazing! I was trying to use the many green beans I have from the garden this time of year. I wasn't sure if I had exactly the right amount of beans but it all turned out great. I used fresh green beans, yellow wax beans and heirloom dragon's tongue beans and steamed them for approx 5 min before mixing this all together. I may decrease the amount of sugar next time as it was a bit too sweet and I also used just a dash of celery salt as I didn't have any celery seed on hand. I am super in love with this recipe overall and will be making it again and again. Thank you very much for this recipe!

This a classic three bean salad…simple and inexpensive to make and always a crowd pleaser. Yes, it is sweet, which is how it is traditionally made. I used half the sugar suggested, which will be plenty for most people, but if you really want the traditional flavor you do need to add it all! There is enough dressing to add a little corn or chick peas to this recipe if you like, and a little chopped red bell pepper can be added for color and flavor as well.

OK, I did doctor this up quite a bit, but the base recipe is quite nice in itself. I added cumin, roasted garlic, about three tablespoons of sweet corn, diced spring onions, fresh estragon and two avocados diced. I left out the sugar (don't eat it - the estragon is sweet enough) Exchanged the wax beans for garbanzo beans and the green beans for lentils. Hmmmm.. . not really the same recipe after all. But it was great !

This is a great recipe for 3 bean salad. I did use fresh green and wax beans, since I am not fond of canned vegetables. I substituted 2 cups of each kind of bean for the 15 oz cans. I needed about 3/4 lb. of green and 3/4 lb. of waxed beans to get the two cups for each type of bean. I steamed the beans until they were crisp tender. Although I initially made half of the dressing like so many recommended, I ended up making another half recipe. I felt it was better for marinating if the beans were soaking in more liquid. When it was time to serve, I did drain out a fair amount of the liquid. I didn't have celery seed, so I skipped that. I added a little chopped celery and green pepper. I did not find the dressing too sweet for my tastes. I did double the salt since I was using fresh beans and low sodium kidney beans. This is a great recipe!!!

Very good- also got the kid seal of approval from my 5 and 8 year-olds! I used fresh beans from my garden, both green and yellow, so I blanched them for a few minutes in boiling water. I also threw the sliced onion in for about the last 30 seconds, just to soften them a bit, then I plunged all the veggies into an ice bath. I used celery salt rather than seed, and that was only because I discovered I was out of celery seed, and I also cut back on the sugar some (probably to about 1/2 cup). This was very good- my whole family enjoyed it.

I have made this recipe many times. I also cut back on sugar, 1/2 cup. Family loves butter beans thrown in. Any canned beans will do! Let it marinate tastes so good the next day.

Made this recipe with red onions, added celery, chick peas and red pepper and MUCH less sugar. Delicious, thanks for the recipe (tried not to make too many changes), dressing is delicious with less than 1/2 the sugar too! :)

Used black beans, green beans, garbanzo beans, and dark red kidney beans. Replaced the oil with Olive Oil and the vinegar with Red Wine Vinegar. Used everything else in the recipe as is. Loved it !

I read the other reviews and decided to go with only 1/3 cup of white sugar, I'm glad I did because that was plenty sweet! Also, I only had half of one large onion, which I diced up. It seemed to work. I also used olive oil as the oil, since I think that's the healthiest. Super easy to make! I think I would like to take this to a BBQ, or something. I'm thinking of trying it with different types of beans as well. A winner!

I lost my mother-in-law's recipe. This is her same recipe. My family was excited to have me fix this one again. Thanks for this recipe ☺️

A little on the sweet side but I love it. The wait is worth it for the flavors to marinate

Reminded me of Grandma’s kitchen!

This is the one I remember from my childhood. Perfect!

Very good and simple to make!

Quick, delicious, and foolproof.

So fresh and delicious!

Bro, I need to calm down, it’s too good.

I found it just way too sweet and too much vinegar -- too late to make a change. This picture shows garbanzo beans or hominy not shown in the Ingredientsn which I didn't add them. After overnight in the frig it was rather tasteless and I didn't know what to add, if anything I love 3-bean salad but don't think I will make this one again. Very disappointed. This is my first critique on All Recipes.