Easy To Make Homemade Three Bean Salad Recipe

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It’s that time of year we are planning camping trips, family reunions, and barbecues. This is an easy homemade three bean salad recipe you can make ahead of time and it’s ready to serve ice cold. I don’t know about you, but anything homemade always tastes better to me. Is your pantry full of all kinds of beans like mine?

I love just about every kind of bean known to man, they are so good for us!

Three Bean Salad:

Here’s the deal with this salad, I like more than three beans so I just keep adding beans for color and texture. Now, not all of the cans will fit in the quart mason jar. No problem, I keep the extras in a container to add to the vinegar dressing the next day to get another meal or two out of it.

The thing with beans you can make all kinds of meals at the last minute. You can throw a can of rinsed beans into just about every salad and it gives it some protein. Do you love soup as much as I do? I love a hot steaming cup of bean soup in the winter as I watch the snowfall outside. Which by the way doesn’t happen very often here in Southern Utah. But yes, I have a snow shovel just in case the snowflakes stay long enough to be shoveled.

Thank goodness we do not have to shovel very often. Now it’s salad time in the summer, cold refreshing salads. This recipe is delicious as a side dish or a meal. I prefer the wide mouth quart jars: Ball 67000 Quart Wide Mouth Mason Jars, Silver Lids pack of 12

I’ve really tried to eat more healthy meals and not just rate quality based on flavor or sweetness. I could eat very little meat and be satisfied.  My husband loves meat and could have one meat product or another with almost every meal we eat. One thing I like about beans is the benefit of the protein found in most bean varieties. From my reading, I found that preparation of the beans is critical to eliminate the chance for tummy problems and to improve digestion and the absorption of the nutrients we need to stay healthy.

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This salad was made with canned beans, but if you plan to prepare your own be sure to set aside the time necessary to soak, cook and drain the beans properly. Beans can provide a significant amount of the daily fiber we all need. Some other benefits from eating beans besides the protein are the nutrients like magnesium and potassium to be found. One final thing to remember and consider as you plan healthy and budget-minded meals is that beans are one food product that is fairly cheap to buy and prepare, something we all want to achieve our healthy meal goals.

Please let me know when you make your three bean salad what beans you use in your recipe. I would love to hear from you!

Three Bean Salad Recipe

5 from 1 vote
three bean salad
Three Bean Salad
Prep Time
10 mins
Course: Salad
Cuisine: American
Servings: 6 people
  • Ingredients:
  • 1 can garbanzo beans drained
  • 1 can kidney beans drained
  • 1 can green beans drained
  • 1 can red beans drained
  • 1 can navy beans drained
  • 1 small onion chopped/diced
  • 1 small green bell pepper chopped/diced
  • ½ cup chopped/diced celery
  • Please note everyone calls this: Three Bean Salad I use five varieties of beans
  1. 1 can garbanzo beans, drained
  2. Grab a quart mason jar and fill and shake the following ingredients;
  3. ¾ cup sugar
  4. 1 teaspoon salt
  5. ½ cup oil
  6. ½ cup vinegar (I prefer white vinegar
  7. ½ teaspoon pepper
  8. ½ teaspoon paprika
  9. Mix all ingredients in the jar that will fit. Keep in the refrigerator and serve well chilled. I always have excess beans that I add to the vinegar solution the next day to get one more meal out of it.
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6 thoughts on “Easy To Make Homemade Three Bean Salad Recipe

  • June 26, 2015 at 9:29 am

    Hi Linda,

    It’s me again. How long will this keep?



    • June 27, 2015 at 7:37 am

      Hi Kimberly, I never keep mine more than a week. We eat it very fast! When in doubt throw it out has always been my train of thought! Linda

  • June 26, 2015 at 12:26 pm

    5 stars
    I love 3-bean salads, always with more than 3 kinds of beans!! I also toss in a can of baby corn on the cob – great crunch and texture! Wax beans are great in the salad too. Heading off to the store to make some for tonight!! Thanks for your recipe…I’ll be tweaking mine now!

    • June 27, 2015 at 7:38 am

      Hi Susan, it’s so fun to make this salad using different beans. I am going to try the baby corn on the cob and the wax beans next time! Linda

  • October 22, 2016 at 1:13 pm

    Why is salt listed twice in the brine liquid? Is that meant to be a different type of salt? Garlic salt?

    • October 23, 2016 at 7:15 pm

      HI Kristin, thank I need to fix that!! Thanks for letting me know. Linda


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