Three Bean Salad

Three Bean Salad

90 Reviews 4 Pics
Eleanor Johnson
Recipe by  Eleanor Johnson

“We like a buffet with all the family here. We serve a variety of salads. This is also great for summer picnics and cookouts. Keeps well, and serves a lot of people.”

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Adjust Servings

Original recipe yields 16 servings



  1. Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Let set in refrigerator for at least 12 hours.

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Reviews (90)

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Very tasty, I used splenda instead of sugar, making it diabetic friendly. I also added 1 can whole kernal corn (drained) 1 can peas, (drained). I choped my onion instead of in rings. I increased the amounts of oil, splenda and vinegar because of adding the extra canned vegetables. We love this salad, goes great with the slow cooker roast beef recipe I have posted here on Thanks for the great recipe. One other time I made it, I added chopped celery AND a small jar of pimento's. Really colorful.



I like this recipe with less sugar. and one of the things I like to add is a can of chick peas, and I always use purple onions.

Rach LeBlanc

Rach LeBlanc

This is wonderful. I was always looking for a three bean salad recipe with a specific taste and this was it! Other ones leave a vinegar-y taste in your mouth..NOT THIS ONE! **I only used a half a cup of sugar and it was perfect ***UPDATE*** I made a HUGE batch of this for my outdoor wedding and there was none left over. I also bring it to any party where I'm asked to bring a side dish because it seems like everyone loves it **Although it said to refrigerate 12 hours my sister came over about 4 hours after I put it in the fridge. We both ate some (it was still watery of course because I didn't let it sit long) but I strained it and we both agreed it was GOOOOOD **I will bring this salad to EVERY cookout I go to. It was SO easy to put together and the results are comparable to a restaurant! o.k I'll stop now...I just can't say enough!

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Amount Per Serving (16 total)

  • Calories
  • 111 cal
  • 6%
  • Fat
  • 4.7 g
  • 7%
  • Carbs
  • 15.9 g
  • 5%
  • Protein
  • 2 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 299 mg
  • 12%

Based on a 2,000 calorie diet



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