What kind of beans are in a traditional three bean salad?

This recipe uses a delicious combination of fresh green beans, canned white beans, and canned red kidney beans. However, you can easily customize it by substituting garbanzo beans (chickpeas) for the white beans if you prefer!

Can I use canned green beans instead of fresh?

It is highly recommended to use fresh green beans for the best texture and flavor. Canned green beans tend to be too soft and mushy for this type of salad. If you are in a pinch, frozen green beans (fully cooked through) are a much better alternative than canned.

How long does homemade three bean salad last?

You can keep this three bean salad covered in an airtight container in the refrigerator for up to 3 days. Allowing it to chill in the fridge actually helps the flavors meld together even better, making it the perfect make-ahead dish!

How do you make sure the green beans stay crunchy?

If you love a good bite to your salad, boil the fresh green beans for just 2 minutes. Immediately drain them and rinse under cool tap water for 15 to 30 seconds to stop the cooking process while retaining that perfect crunch.

The Best Three Bean Salad 2026

The Best Three Bean Salad

Print Recipe

Author: Maya
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 8 servings

Ingredients

For the Homemade Bean Salad Dressing:

⅓ cup extra virgin olive oil
½ cup apple cider vinegar
2 tablespoons honey (or maple syrup)
1 tablespoon smooth Dijon mustard
1 teaspoon whole grain mustard
1 cup red onion, finely chopped
2 cloves fresh garlic, minced
1 ½ teaspoons kosher salt (more to taste)
Freshly ground black pepper, to taste

For the Salad:

1 pound fresh green beans, trimmed and cut into 1 ½-inch pieces
2 (15-oz) cans white beans, rinsed and drained well
2 (15-oz) cans red kidney beans, rinsed and drained well
3 small celery ribs, finely chopped
½ cup fresh parsley, finely chopped

Instructions

Make Dressing: In a large mixing bowl, whisk together the olive oil, apple cider vinegar, honey, smooth mustard, whole grain mustard, garlic, salt, and pepper.
Marinate Onions: Stir the finely chopped red onions into the dressing bowl. Set aside so the onions can mellow.
Cook Green Beans: Bring a large pot of salted water to a rolling boil. Add the fresh green beans. Boil for 2 to 7 minutes, depending on how crunchy or soft you prefer them.
Drain: Drain the green beans. If you want them extra crunchy, rinse briefly under cool water. If you prefer them slightly softer, do not rinse.
Combine Warm Beans: Add the warm green beans directly into the bowl with the dressing and onions. Toss to coat and let them marinate for 15 minutes.
Finish Salad: Gently fold in the rinsed white beans, kidney beans, chopped celery, and parsley.
Chill & Serve: Serve at room temperature, or cover and chill in the refrigerator for at least 2 hours (or overnight) for the best flavor.

Notes

Storage: Keep covered in the refrigerator for up to 3 days.
Bean Swap: Feel free to swap the white beans for canned garbanzo beans (chickpeas) if you prefer!

Find it online: https://www.endrecipes.com/three-bean-salad/