This salad is so simple. It’s amazing. Classic Three Bean Salad is simple and delicious. It has only three ingredients and the most basic of dressings. The creamy beans make a great contrast to the tangy, sweet dressing. And the red onion adds just enough flavor and crunch to keep it all balanced. This is the perfect summer side dish to serve at potlucks and barbecues. It also works well on busy weeknights when you don’t have time to cook.


My three-bean salad includes dark kidney beans, cannellini and green beans. Other beans such as chickpeas and wax beans, purple-hull peas or black-eyed beans are also available.

The three-bean salad can be made with any combination of beans. You can also add additional beans to the mix if you wish. The most important thing is to choose a range of colors, textures, and shapes when choosing beans. You should also have at least one cream bean.

What is the DRESS LIKE?

This classic three-bean salad uses a simple, sweet and slightly tart vinaigrette. It has just enough Dijon to give it some zing. You can substitute the dressing for a bottled Italian dressing if you don’t feel like making your own, but it will likely have a different flavor.


This sweet-tart three-bean salad pairs well with sweet-savory flavors like BBQ sauce. It was served with my BBQ Cheese, Baked Chicken and potato salad. This would be great as a side dish to Glazed Ham Steaks or Honey Mustard Wings, Brown Sugar Roasted Pork Loins, Baked Chicken Drumsticks, BBQ Tofu Sliders, and Brown Sugar Roasted Pork Loins.


Three bean salad is one of those recipes that gets better as you keep it in the fridge. The beans absorb the flavors of the dressing as they cool down and become super delicious. If not eaten by then, the salad should keep in the refrigerator for at least four days.


This Classic Three Bean Salad is simple and easy to prepare. It’s perfect for summer potlucks or BBQs.

Prep time: 15 minutes

Marinate for 30 minutes

Total Time: 45 minutes

Serving Size: 1 cup


  • 1 15oz. Can kidney beans ($0.50).
  • 1 15oz. 1 15oz.
  • 1.5 cups frozen green beans (thawed) ($0.44)
  • 1/4 cup chopped parsley ($0.17)
  • 1/4 cup finely diced red onions ($0.05)
  • 1/4 cup apple cider vinegar ($0.24)
  • 1/4 cup olive oil ($0.64)
  • 2 Tbsp sugar ($0.12)
  • 1 teaspoon salt ($0.03)
  • 1/4 teaspoon freshly cracked pepper ($0.02)
  • 1 tsp Dijon mustard ($0.03)


  • Drain the kidney beans and cannellini beans. Combine the kidney beans, cannellini beans, and thawed green bean mixture in a bowl.
  • The red onion can be cut into slices. After that, soak it in a bowl with ice water for five minutes. Drain the water and then finely chop the onion. Chop the parsley. Add the parsley and onion to the bowl along with the beans.
  • Mix the vinegar, sugar and olive oil in a separate bowl. Add the salt, pepper, Dijon, and lemon juice.
  • Mix the dressing with the beans, onion and parsley.
  • The bean salad should be placed in a container and kept in the fridge for 30 minutes. Just before serving, stir the salad to distribute the dressing.