By Grocery List Plus Editorial Staff | Published on June 2, 2026
Serves 6
189 cal · 480 min
Three Bean Salad
Recipe GLPRcf90f4aa28faf6
A refreshing vegetable salad combining three varieties of beans—kidney, green, and yellow wax—with crisp peppers, onions, and celery in a tangy vinegar and oil dressing. This classic make-ahead dish develops its best flavor when chilled overnight, making it perfect for potlucks, barbecues, or simple weeknight dinners.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 cup cooked kidney beans
1 cup fresh or canned green beans, cut into bite-sized pieces
2 cups canned or fresh cooked yellow wax beans
1 green bell pepper, diced
2/3 cup onion, finely chopped
1/2 cup celery, chopped
2 whole garlic cloves
1/2 cup white wine vinegar
1/4 cup vegetable oil
1/4 cup sugar
1/4 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon black pepper
Directions
Wash your hands thoroughly with soap and water before beginning to prepare the salad.
In a large mixing bowl, combine the cooked kidney beans, green beans, yellow wax beans, diced green pepper, chopped onion, chopped celery, and whole garlic cloves.
In a medium saucepan, whisk together the vinegar, vegetable oil, and sugar.
Place the saucepan over medium heat and stir occasionally until the sugar has completely dissolved, about 2–3 minutes.
Remove the saucepan from the heat and allow the vinegar mixture to cool for 5 minutes.
Stir the dried oregano, salt, and black pepper into the cooled vinegar mixture until evenly combined.
Pour the seasoned vinegar dressing over the bean and vegetable mixture in the large bowl.
Toss all ingredients gently together until the vegetables and beans are evenly coated with the dressing.
Cover the bowl and refrigerate for at least 8 hours or overnight to allow the flavors to develop and meld together.
Just before serving, locate and remove the garlic cloves from the salad with a fork or slotted spoon, discarding them.
Comments
This is a genuinely cheap, reliable recipe—kidney beans and canned green and wax beans are staples at every Charlotte chain, and bell pepper, onion, and celery are rock-bottom produce year-round. The eight-hour chill time (listed as 480 minutes) is honestly stated and actually necessary for the vinegar-sugar dressing to penetrate; there's no hidden prep work. At roughly 80–90 cents per serving for six, it's a strong cost per serving driven only by budget vinegar and oil. The only minor drawback is that this is a marinating side dish, not a main, so it needs a protein companion, and it does reheat acceptably if stored covered in the fridge for several days. A no-fuss, forgiving dish for weeknight meal prep.
Sign in or create a free account to add your review.
