Three Bean Salad

Prep Time
Cook Time
Ready In

"Whenever I make this, I eat it till it is gone. I have been known to eat it for breadfast with a piece of homemade buttered toast. Yummy!"

Original recipe yields 6 servings


  • Serving Size: 1 (287.4 g)
  • Calories 247.3
  • Total Fat - 12.7 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 0 mg
  • Sodium - 24 mg
  • Total Carbohydrate - 32.3 g
  • Dietary Fiber - 5 g
  • Sugars - 21.6 g
  • Protein - 2.8 g
  • Calcium - 92.2 mg
  • Iron - 1.7 mg
  • Vitamin C - 2 mg
  • Thiamin - 0.1 mg

Step 1

Rinse beans in cold water; drain.

Step 2

Mix all the ingredients together and refrigerate overnight, covered.

Tips & Variations

No special items needed.

Tags : Salads



Great bean salad, I threw in some sliced jalapeno rings for some spice, althought not to many things beat eating pizza for breakfast this was a nice change LOL! TY

review by:
(27 Jan 2013)


An easy, tasty classic three bean salad! For the vinegar and oil, I used red wine vinegar and light tasting olive oil, which is just a personal taste preference. A delicious bean salad that you can't go wrong with. Thanks for posting this recipe.

review by:
(1 Jan 2013)


I am addicted to this stuff, and this is the recipe I grew up on. We prefer the onions chopped rather than in rings, and I now use Splenda instead of sugar, but this is by far a family favourite for summer side dishes.

review by:
(4 Jul 2012)


I really liked this recipe. I did use olive oil and used less oil than the recipe called for. I couldn't wait for the morning to taste it! It was hard to put it back to wait for supper tonight. Thanks Mimi!

review by:
(19 Feb 2012)