Three Bean Salad II

Three Bean Salad II

Kim 0

"This recipe is from the 1920's. It was my sister in law's great grandmother's. I have tried many, but keep coming back to this one. I hope you enjoy it as much as my family does!"

Ingredients 1 h 30 m {{adjustedServings}} servings 443 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 443 kcal
  • 22%
  • Fat:
  • 1.1 g
  • 2%
  • Carbs:
  • 100.1g
  • 32%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 1332 mg
  • 53%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. In a small saucepan over medium heat, stir together the sugar, cornstarch, salt, mustard, water and vinegar. Bring to a boil and cook, stirring, for 1 minute. Remove from heat and let cool.
  2. In a large bowl, combine the green beans, wax beans, kidney beans, onion and green pepper. Pour the cooled dressing over all and toss to coat. Best if marinated for at least an hour before serving. Yummy!
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Reviews 38

  1. 44 Ratings


This recipe couldn't be easier and is delicious! The only suggestion I have is to make it the day before to let the flavors really develop. This is one salad that only gets better with a little time.

Half Baked

I took a chance and made this for a family meal, I even doubled it. Unfortunately, it wasn't well received. After tasting it, my 4 year old said, "do I have to eat the beans, I don't like them." Sorry, but this was definitely not what I was hoping for. I guess it just wasn't what the group was expecting either. I'll keep searching for more of a vinaigrette 3 bean salad. My mistake, I should have realized 1.25 cups sugar was going to be quite sweet.


I have always been scared of three bean salad- NO MORE! I make lunch for 40 people at work each week- this website is so valuable to me. Requested this week was three bean salad. This was EASY and really yummy! Never buy canned again!