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Here’s how to make the best three bean salad recipe: a fresh spin on Grandma’s! It’s so easy to throw together for picnics and potlucks.

Bean Salad
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Here’s a fresh spin on that classic Bean Salad! You know, the kind at picnics and potlucks long into the cicada-buzzing summer? This American classic has been gracing tables for generations, and everyone has their own take on it. Here’s our spin on that bean salad of our youth, with a little more complexity and freshness. But don’t worry: it’s still an easy three bean salad that’s as easy as dump and stir. Is it actually better than Grandma’s? We think so. (Sorry, Grandma: don’t be offended!)

The anatomy of a bean salad

Bean salad is a classic American salad of canned beans marinated in a vinaigrette. It’s a staple at picnics and potlucks because it doesn’t require refrigeration and can sit out in the heat for hours. This type of bean salad originated in the 1950’s, when recipes using canned beans started appearing in cookbooks (per this source). Either way: Alex and I have been enjoying it for our entire lives.

Bean salad recipes vary and most cooks have their own regional spin. The most common ingredients are kidney beans, green beans, and garbanzo beans (it’s often called three bean salad). Other ingredients you’ll often see are pinto beans, wax beans, and onions. It’s almost always marinated in a dressing of vinegar, oil, sugar and salt.

Bean salad recipe

How to make this three bean salad recipe

Our spin on Grandma’s three bean salad is just as easy to make as the 1950’s style classic. That means the main steps are “dump and stir:” open the bean cans and stir everything together! At the same time, we wanted to freshen up the classic by cutting back on the sugar and adding a little freshness. Here are the elements we added to this three bean salad to make a modern spin:

  • Kidney beans and pinto beans: We prefer pinto beans in a bean salad, since chickpeas can have a tough texture and don’t soak up the marinade as quickly.
  • Green and yellow beans: You can use just green beans for a classic three bean salad. However, we like the color contrast of adding yellow wax beans to the mix if you can find them! They can often be harder to find at the grocery, in which case you can substitute more green beans.
  • White onion and red onion: White onion is standard and has the most classic flavor. Red onion adds brightness with the lovely purple color.
  • Curly parsley: The green confetti adds a fresh flavor and visual flair. Use curly parsley if you have it, but Italian also works.
  • White vinegar and olive oil: Bean salad works well with straight white vinegar (not white wine vinegar), just like a classic cucumber salad. It adds just the right astringent punch, balanced by the salt and sugar.
  • Dried dill and garlic powder: These seasonings heighten the savory and fresh flavors in this dish.
Three bean salad

Eat immediately, or marinate at least 1 hour

You can eat your bean salad recipe right away and it tastes great. Or, pop it in the refrigerator to let it marinate for at least 1 hour, and it’s even better. The refrigeration time really lets the flavors soak in.

The end result? This recipe has half the sugar as the standard, but it’s just as delicious! It’s got all the classic elements so you feel like you’re eating Grandma’s. We’ll be eating this for years to come.

How to slice the onions

One area where home cooks can be tripped up: how to cut the onions into slivers! The cut that looks best in this bean salad recipe is different from the standard half-moon shape. Some people call it French cut: it’s a way of making the onion slivers look attractive instead of long and floppy.

  • How to do it? It’s easiest to explain by showing you. Go to minute 1:40 of this How to Cut an Onion video!
  • The basic explanation? Cut slices from the tip to the root (instead of through the middle).
Three bean salad recipe

Storage info

We’re huge fans of this easy salad and we think it works anytime: picnics, potlucks, and meals any time of the year. It’s a great protein-packed vegan side dish, and it helps to make any vegetarian or plant-based meal more filling. It also is great for summer grilled meals.

How long does homemade bean salad last? Store it refrigerated for 3 to 5 days. Like a pickle, the flavor intensifies over time! It’s great for lunches throughout the week. Beans don’t last indefinitely refrigerated, so make sure not to leave it longer than the storage recommendation.

More bean salad recipes

Bean salads are versatile and useful because they add a punch of plant-based protein to any meal! Here are a few other bean and legume-based salads to try after this summer salad:

This bean salad recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

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Bean Salad

Classic Bean Salad (Better Than Grandma’s!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 15 reviews

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 8 1x


Here’s how to make the best three bean salad recipe: a fresh spin on Grandma’s! It’s easy to throw together for picnics and potlucks. 


  • 15-ounce can kidney beans
  • 15-ounce can white beans or pinto beans
  • 15-ounce can green beans
  • 15-ounce can wax beans (or another 15-ounce can green beans)
  • 1/2 medium white onion
  • 1/4 medium red onion (optional)
  • 2 tablespoons chopped curly parsley (or Italian parsley)
  • ½ cup white vinegar*
  • ¼ cup olive oil
  • 2 tablespoons granulated sugar
  • ¼ teaspoon each dried dill and garlic powder
  • 1 teaspoon kosher salt
  • Fresh ground black pepper


  1. Drain and rinse the beans. 
  2. Thinly slice the onions into slivers (go to minute 1:40 of this How to Cut an Onion video to see how!). Finely chop the parsley. 
  3. In a large bowl, whisk together the white vinegar, olive oil, sugar, dill, garlic, powder, and kosher salt. Add the beans, onions and parsley and stir until coated. You can eat immediately, but for best results refrigerate for 1 hour to allow the salad to marinate. Store leftovers refrigerated for up to 5 days.


*Use standard white vinegar, not white wine vinegar! 

  • Category: Side Dish
  • Method: Raw
  • Cuisine: Salad
  • Diet: Vegan

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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  1. Cathleen H. says:

    “Dill and garlic powder: These spices are our addition: they heighten the savory and fresh flavors!”
    These are SEASONINGS, but neither are SPICES.

    1. Sonja Overhiser says:

      Thanks for your feedback! We’ve edited the post accordingly.

  2. Ellen Pfau says:

    I use apple cider vinegar for an extra zing.

  3. Jeannie Johansen says:

    This was so good! I made it exactly as directed and was shocked how easy and delicious it is. I’m on an Amish novel binge and feel I could bring this proudly for an after church meal. In fact, I can’t wait for our next Church potluck. I’m making this.

  4. Amy Robinson says:

    Salad came out awesome I used what I had on hand peas, green beans, pinto beans,and corn red onion love the different way to cut the onion thanks

    1. Alex Overhiser says:

      So glad you enjoyed!

  5. YesNoSpin says:

    This is a great salad! I love the combination of beans and the dressing is delicious. I’m going to make this tonight.

  6. Marisa Beanland says:

    I like parts of this recipe. The dressing is absolutely delicious, and I love the kidney beans and white beans. Sadly, I found the green and wax beans to be very mushy. I think I would make this again, and substitue chickpeas or something hardy.

  7. Amanda says:

    This looks & sounds delicious. I have a mass harvest of wax & green beans from my garden right now. How would you suggest doing this recipe with fresh beans to get the right texture & make sure they soak up that marinade?

  8. Ann lee says:

    During the 50’s this was a summer dish, always green, yellow and kidney beans w thin sliced onion Today I put 2 or 3 tbsp of sweet pickle juice in the dressing, everyone loved this “new” salad!
    I also add thin sliced red pepper. Ann

  9. Jackie Steele says:

    WELL, the 6 point buck did a job on the pole beans, but he didn’t see the yellow, so few greenies; used fresh ringmaster and sweet white white onions; added chili kidney beans.
    Serious YUM!

  10. Peter Law says:

    Great recipe, thank you so much. Didn’t have the patience to wait an hour, it was great anyway.

  11. Bobbee Britton says:

    Got fresh green and yellow beans at the market, boiled them for 20 minutes and let them cool before picking up at the start of the recipe. I LOVE that it hardly has any sugar but tastes exactly like the bean salad of my childhood!! Delicious and refreshing; it’s goo to be a regular this summer!

    1. Alex Overhiser says:

      So glad you enjoyed :)

  12. Bobbee Britton says:

    Can’t wait to make this. I’m presuming the green beans and optional wax beans are raw, not even parboiled? I’m going to the Farmers Market!!

    1. Alex Overhiser says:

      Sorry, those are canned not raw!

  13. Ronda says:

    Thanks for the recipe! Love the change ups & made a few myself. Don’t like red onions, but green onion substituted great.

  14. Laurie J Rockwell says:

    Loved that this recipe didn’t use 2/3 cup sugar and still delicious. Only had red onion but still very good.

  15. Michelle T says:

    Lovely Recipe. I found it very easy to make. I added English cucumbers and bell peppers to mine. It was such a easy eat for me as I don’t like beans. But I am trying to eat more for my health and this recipe really got me sold to beans now. I enjoyed it was awesome!

  16. Anonymous says:

    I really enjoyed this salad it was so refreshing and easy to eat. I will now eat more beans now. I added English cucumbers and red and yellow bell peppers. It was so sumptuous. Loved it.


  17. Bonnie says:

    This is the best 3 bean salad I’ve ever eaten! Something about it is just so much more refreshing than other recipes I’ve had. Maybe it’s using both red and white onion? Or maybe the fresh parsley? But in any case, it is so scrumptious and I will be making it often! It’s just sweet enough without being overly sweet, too — I used Splenda, which worked perfectly.

    1. Sonja Overhiser says:

      Oh thank you so much! Yes we tinkered with this one a bunch to try to get it both fresh and classic/nostalgic at the same time. So glad you enjoyed it!

      1. Dorrie Carskadon says:

        With the bean salad, I was considering trying using a bottle of raspberry vinaigrette rather than common vinegar, oil, sugar combo… does this have the same marinating effects as the regular methods? Call me a bit of a lazy cook looking for other options.

        1. Alex Overhiser says:

          Seems like it would work!

  18. Sadia Shahid says:

    Love cooking new versions

  19. laura says:

    I love 3 bean salad but looking for a recipe with WAY less sugar. The old recipe I have uses 1 cup!! Thank you!
    It’s interesting you use 4 beans. I’m not a fan of kidney beans so I usually use pinto beans in their place.
    I like to make a big batch and eat it throughout the week. I use apple cider vinegar though.

  20. Anonymous says:

    Excellent !!

  21. Sabrina says:

    love and have forgotten this recipe, but thank you for sharing it and reminding me since it fits my veg-legume centric diet, much appreciated

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