Three Bean Salad (One Bowl)
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The best classic, old fashioned, quick and easy three bean salad recipe, homemade with simple ingredients in one pot or bowl in 10 minutes. Loaded with sweet and sour dressing, green beans, garbanzo beans, kidney beans.
Just like my Creamy Cucumber Salad (One Bowl), today’s recipe is also very popular at Summer picnics and Bbq parties.
The main thing to remember about this salad is “marination.” Toss everything together and chill for at least 1 hour so that the beans get a chance to absorb all the wonderful sweet and sour flavors of the dressing.
How to make three bean salad?
- Mix together oil, vinegar, sugar, salt, pepper, ginger, garlic, parsley.
- Add beans and onions.
- Toss everything together.
What to serve with classic three bean salad recipe?
This is a fresh Summer salad that makes a wonderful side dish with smoked, baked or grilled chicken, steak and even fish (salmon). It’s a classic side for picnics, potlucks and Summer BBQ parties.
How to make old fashioned three bean salad dressing?
This easy dressing is made by whisking together olive oil, apple cider vinegar, salt, pepper, ginger garlic, parsley. You can also make it in advance and store it in a sealed jar for up to 1 week.
What is the difference between wax beans and green beans?
Based on my research, green beans get their green color from chlorophyll. However, yellow wax beans are also green beans but have been mutated or bred in such a way that they don’t have that green color pigment. As a result, they are yellowish in color. Even though they look different, they taste the same.
Do you need to rinse canned beans?
Yes, because the cans are filled with a thick starchy liquid that can add a weird taste and color to the salad. Sometimes, the liquid also has a lot of sodium, which is best to rinse off to prevent the salad from becoming too salty.
Dump the can in a colander and rinse it under cold water for a few seconds. Let the water drain for a few seconds and use in the recipe.
Do you need to cook canned beans?
No, they are already cooked and there is no need to cook them again.
Avocado three bean salad– Mix in 1 finely chopped avocado to make the salad more filling and creamy.
Italian salad– Mix in 1 tbsp Italian seasoning and lots of fresh parsley.
Mexican salad– Mxi in 1 tbsp taco seasoning and lots of fresh cilantro.
Mediterranean salad– Mix in 1 tbsp Mediterranean herb blend or spice mix.
Make salad in a jar– Half this recipe and add all the ingredients in a jar. Cover, shake and enjoy. Great for work lunches too.
Four bean salad– Mix together kidney beans, garbanzo beans, green beans and wax beans.
Five bean salad– Mix together kidney beans, garbanzo beans, green beans, wax beans and lima beans.
Six bean salad– Mix together kidney beans, garbanzo beans, green beans, wax beans, lima beans, pinto beans.
Tips and Techniques
Serve a crowd– Double or even triple this recipe to serve a lot of guests.
Apple cider vinegar vs. Regular distilled vinegar– I definitely recommend the apple cider one since it has a subtle fruity flavor that adds something “extra” to this salad.
Use high quality olive oil– Because it truly makes a difference in the overall flavor.
What beans to use? Typically, green beans, garbanzo beans (chickpeas) and kidney beans are used but you can use whatever beans you have on hand such as: lima beans, pinto beans, wax beans, black beans.
What herbs to use? I used parsley but sometimes I use a combination of basil, parsley and green onions. Use whatever herbs you like.
Adjust amount of herbs and spices- This is based on your personal preference. Add more or less of whatever you like or dislike.
Let it rest- You can’t serve this salad immediately. Let it rest and marinate in the fridge for at least 1 hour or overnight to really allow the flavors to deepen. It’s totally worth it!
More Classic Salad Recipes
- Broccoli Salad Recipe (One Bowl)
- Strawberry Spinach Salad with Poppyseed Dressing (One Bowl)
- Waldorf Salad (One Bowl)
- Watermelon Salad with Feta and Mint (One Bowl)
Three Bean Salad
- 1/4 cup Olive oil
- 1/3 cup Apple cider vinegar
- Salt, To taste
- Pepper, To taste
- 1/2 tsp Ginger powder
- 1/2 tsp Garlic powder
- 2 tbsp Granulated sugar
- 2 tbsp Parsley, Fresh, Finely chopped
- 1 can Kidney beans, Drained, Rinsed, 15 oz. can
- 1 can Garbanzo beans, Drained, Rinsed, 15 oz. can
- 2 cans Green beans, Drained, Rinsed, 15 oz. cans
- 1/4 cup Red onion, Finely chopped
- In a large mixing bowl, add olive oil, vinegar, salt, pepper, ginger, garlic, sugar, parsley and whisk everything together.
- Add all the beans, onion and toss everything together.
- Cover and chill for at least 1 hour for the flavor to marinate. Enjoy!
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 2 days.
Happy cooking everyone!