Three Bean Salad

Name: Three Bean Salad
Yield: 6 servings
Ingredients: 1 cup kidney beans (cooked); 1 cup green beans, cut (canned or fresh cooked); 2 cups yellow wax beans (canned or fresh cooked); 1 green pepper (diced); 2/3 cup onion (chopped); 1/2 cup celery (chopped); 2 garlic cloves, whole; 1/2 cup wine vinegar; 1/4 cup vegetable oil (or cooking oil of your choice); 1/4 cup sugar; 1/4 teaspoon oregano; 1 teaspoon salt; 1/4 teaspoon black pepper

Source: The Bold and Beautiful Book of Bean Recipes Washington State WIC Program

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

This tasty salad pairs excellently with a tuna salad sandwich on whole grain bread and a piece of fruit. Make ahead of time and chill overnight in the refrigerator to let the flavor blend together.

Makes

6 servings

Ingredients

1 cup kidney beans (cooked)
1 cup green beans, cut (canned or fresh cooked)
2 cups yellow wax beans (canned or fresh cooked)
1 green pepper (diced)
2/3 cup onion (chopped)
1/2 cup celery (chopped)
2 garlic cloves, whole
1/2 cup wine vinegar
1/4 cup vegetable oil (or cooking oil of your choice)
1/4 cup sugar
1/4 teaspoon oregano
1 teaspoon salt
1/4 teaspoon black pepper

Directions

Wash hands with soap and water.
Mix beans, vegetables and garlic cloves in a large bowl.
Mix vinegar, oil, and sugar in a saucepan. Heat until sugar dissolves. Cool slightly.
Stir seasonings into vinegar mixture. Pour over vegetables. Toss lightly. Chill overnight.
Remove garlic before serving.

Notes

Learn more about: Green Beans Bell Peppers Onions Celery Garlic Herbs

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.