Three Bean Salad Recipe

This three bean salad recipe is a wonderful taste of summer that can be enjoyed all year round.

It’s light and refreshing for summer, but it’s sweet tangy refreshment is just as welcome during the cooler months.

I am not sure exactly how many people the recipe will serve, but is a recipe for a crowd. Feel free to halve the recipe for a family dinner.

Three Bean Salad

Ingredients

• 2 - 20 ounce cans green beans, drained
• 2 - 20 ounce cans yellow beans, drained
• 1 - 15 ounce can kidney beans, rinsed (or mixed beans)
• 2 medium onions, sliced into thin rings or half circles
• 1 large green pepper, sliced into strips (optional)
• 1/2 cup white sugar
• 1 cup vinegar
• 1/2 cup salad oil
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons pepper

Method

Variation:

• This bean salad recipe works wonderfully with fresh cooked beans as well, so is especially good to make in the summer when local green and yellow beans are plentiful.
• Replace the sugar with sugar substitute and this bean salad recipe will fit into just about any healthy diet plan.
• The original recipe called for 1 cup of sugar but I scaled it back by half to make it healthier. Use more if you prefer.
• Add a small can of chick peas (also called garbanzo beans) for added color and interest.

3 bean salad is a traditional favorite at pot luck suppers and a hit at any BBQ or picnic.

If you are a beginner cook like I was the first time I tried this recipe, don’t forget to drain the canned beans. My first recipe didn’t tell me to do that – so I didn’t. The result was a very unattractive mess that no one really wanted to dig into.

This recipe though is delicious. I think you will be very pleased.

It is also a healthy recipe if you use less sugar. Even better if you use fresh cooked green and yellow beans instead of canned.

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For other salad recipes as good as this three bean salad, look here.