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Three Bean salad made with green beans, wax beans, and kidney beans in a black bowl.

Easy Three Bean Salad

Three Bean Salad is a classic summer potluck recipe made with green beans, wax beans, and kidney beans tossed in a sweet and sour dressing.
Course Side
Cuisine American
Keyword cold side dish recipe, potluck recipe, three bean salad
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 8
Calories 196kcal
Author Kat Jeter & Melinda Caldwell


  • 1 pound Fresh wax beans trimmed and cut into 1 inch pieces
  • 1 pound Fresh green beans trimmed and cut into 1 inch pieces
  • 15 ounces Kidney beans canned
  • ½ cup Yellow onion thinly sliced
  • 1/2 cup White vinegar
  • 1/4 cup Sugar
  • 1/4 cup Olive oil
  • 1/2 teaspoon Kosher salt + more for salting the boiling water
  • 1/4 teaspoon Black pepper


  • Bring a large pot of salted water to a boil (add enough salt that the water taste like salt water).
  • Place the trimmed and cut wax beans and green beans in the pot and cover with a lid. Cook for 4-5 minutes or until they reach the desired level of tenderness.
  • Drain and rise beans with cool water. Pat dry to remove some of the excess water and set aside.
  • Drain and rinse the kidney beans.
  • In a small bowl combine vinegar, sugar, olive oil, ½ teaspoon of kosher salt, and black pepper. Whisk together.
  • In a large bowl combine the wax beans, green beans, kidney beans, and onion. Pour the dressing over them and lightly toss together.
  • Store in the refrigerator covered until you are ready to serve.



Note: If you want to use canned green beans and wax beans you can! Just skip the first three steps and treat the canned green beans and wax beans the same as you do the kidney beans. 


Serving: 6.5ounces | Calories: 196kcal | Carbohydrates: 27g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 154mg | Potassium: 468mg | Fiber: 7g | Sugar: 9g | Vitamin A: 392IU | Vitamin C: 20mg | Calcium: 65mg | Iron: 3mg