Description
A classic Old Fashioned Three Bean Salad combining a variety of beans with fresh vegetables and a tangy, sweet vinegar dressing. This easy-to-make, make-ahead salad features green beans, yellow beans, kidney beans, and optional lima beans, all tossed in a flavorful dressing with celery seed and a touch of black pepper, perfect as a side dish for picnics, barbecues, or family meals.
Ingredients
Scale
Beans and Vegetables
- 14 ounces canned green beans (1 can, drained and rinsed)
- 14 ounces canned yellow beans (1 can, drained and rinsed)
- 14 ounces canned red kidney beans (1 can, drained and rinsed)
- 14 ounces canned lima beans (1 can, drained and rinsed, optional)
- ½ cup green bell pepper (thinly sliced)
- ¾ cup sliced white onion
- ¾ cup diced celery (chopped)
Dressing
- ⅔ cup granulated sugar
- ½ cup white vinegar
- ½ cup vegetable oil
- 1 teaspoon salt
- 1 teaspoon celery seed
- ½ teaspoon black pepper
Instructions
- Drain Beans and Combine: Thoroughly drain all canned beans to remove excess liquid. In a large bowl, combine the green beans, yellow beans, kidney beans, optional lima beans, green bell pepper, sliced onion, and diced celery. Toss gently to mix the vegetables and beans evenly.
- Prepare Dressing: In a small saucepan over medium heat, combine granulated sugar, white vinegar, vegetable oil, salt, celery seed, and black pepper. Heat the mixture, stirring occasionally, until the sugar has completely dissolved and the dressing is hot but not boiling.
- Toss Beans with Dressing and Chill: Pour the hot dressing over the bean mixture and toss thoroughly to coat all ingredients. Cover the bowl and refrigerate the salad overnight to allow the flavors to meld. Stir or turn the salad occasionally during chilling to ensure even flavor distribution.
Notes
- For best flavor, allow the salad to chill overnight before serving.
- The lima beans are optional but add a creamy texture and additional flavor.
- You can adjust the sugar quantity to taste if you prefer a less sweet salad.
- This salad keeps well for up to 3 days refrigerated.
- Use fresh vegetables and canned beans with no added salt for a lower sodium version.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Keywords: three bean salad, old fashioned bean salad, canned bean salad, picnic salad, make-ahead salad, green bean salad, kidney bean salad
