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Cold Green Bean Salad

Cold Green Bean Salad

  • Prep

  • Ready In


This is so simple the prep time is next to nothing. My mother served this with rare roast beef sandwiches on Sunday nights.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 184 kcal
  • 9%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 10.6g
  • 3%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1213 mg
  • 49%

Based on a 2,000 calorie diet


  1. Place beans in a serving dish. Toss with onions and salad dressing. Cover with plastic wrap, and chill for 1 hour.
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I like to make 3 Bean Salad often in the Summer, picnic, months. I made this salad one day when I didn't have the wax beans and kidney beans. It really is very simple. While very tasty I think I still like the 3 bean look of the salad being more complex and fancy. Anyway, instead of using Italian dressing, which is fine in a pinch I'm sure,it's a little too tangy and I like it a little sweeter. I used a 3 bean dressing, 3/4 cup white sugar 2/3 cup distilled white vinegar 1/3 cup vegetable oil 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon celery seed Still very easy and fast. Of course, better affter a long marinate.


I used this for a camping meal for 100 people. Drain the canned beans really well, I put the cans of beans open end down in the sink while slicing the onions. We also let it marinate overnight, sweet... too easy. Thanks Dale for such a great recipe.


I must admit, I was totally skeptical of such a simple recipe that didn't seem to make any sense. I made it for our recent office St Pat's party and it was a hit! This is a great summer salad that is light and refreshing. I only used around 10oz of dressing though and my beans were swimming! Great recipe. Try it out!