How to Make Three Bean Salad Recipes

Learn how to make a three bean salad recipe for a light and flavorful dish; it will complement any meal. By combining different types of beans with a variety of ingredients you will come up with totally different flavors.


Beans come in a large variety and are very economical to use when learning how to make a three bean salad recipe. Not only are they healthy to eat but also very tasty; they blend well with other dishes served in a meal. There are many types of green beans which are picked before the pods ripen and dry. Then there is a huge selection of dried beans to choose from. All these beans add a lot to your recipes. The first recipe has a hint of Chinese with the addition of ginger, sesame seeds and the sesame seed oil; it utilizes both green beans and dry beans.

HOW TO MAKE THREE BEAN SALAD RECIPE

How to Make Three Bean Salad RecipeHow to Make Three Bean Salad Recipe


  • 1 Can cut green beans, drained
  • 1 Can yellow wax beans, drained
  • 1 Can kidney beans, drained
  • 1 Small thinly sliced red onion
  • 1 Teaspoon fresh minced ginger
  • 4 Teaspoons red wine vinegar
  • 4 Teaspoons water
  • 2 Tablespoons lemon juice
  • 2 Teaspoons sugar
  • 1 Tablespoon sesame seeds
  • 1 Tablespoon Chinese sesame oil
  • Salt/ pepper to taste

In a large bowl combine the beans, onion, sesame seeds and ginger. In a smaller bowl combine the vinegar, water, lemon juice, sugar and oil. Blend liquids together and pour over the bean mixture. Stir to blend and season with salt and pepper. Cover and refrigerate for several hours before serving.

4 BEAN SALAD

How to Make a Four Bean Salad Recipe4 Bean Salad

Learn how to make this three bean salad recipe; and turn it into a four bean salad by adding lima beans. This is my favorite bean salad recipe.


  • 1 Can drained green beans
  • 1 Can drained yellow wax beans
  • 1 Can drained kidney beans
  • 1 Can drained lima beans
  • 1 Cup chopped onion
  • ½ Cup chopped green bell pepper
  • 2 Cups sugar
  • 1 ½ Cups vinegar
  • ½ Cup water
  • 1 ½ Cups chopped celery

Combine all beans, celery, green pepper and onion in a large bowl. Combine the vinegar, sugar and water in a smaller bowl and blend well. Pour liquid mixture over the bean mixture, Stir to blend well. Cover and refrigerate overnight or for several hours before serving.

THREE BEAN SALAD RECIPE

  • 1 Can (16 ounces) French green beans drained
  • 1 Can (16 ounces) yellow wax beans
  • 1 Can (16 ounces) red kidney beans
  • 1 Medium chopped onion
  • 2 Cloves minced garlic
  • ¼ Cup chopped parsley
  • 1 Tablespoon sugar
  • 1 Small bottle Italian salad dressing

Combine beans, onion, garlic, parsley and sugar; stir to blend ingredients.

Pour bottle Italian dressing over mixture and stir to blend.

Cover and refrigerated for 3 hours before serving.

To serve spoon mixture from bowl into lettuce lined salad bowls.

HOT BEAN SALAD

This three bean salad recipe is for all the people who love spicy foods.

  • 1 Can (16 ounces) kidney beans
  • 1 Can (16 ounces) white northern beans
  • 1 Can (16 ounces) lima beans
  • 1 Cup chopped celery
  • ½ Cup chopped green bell pepper
  • ½ Cup chopped onion
  • 1 Cup chopped tomato
  • 1 Can (4 ounces) chopped green chilies
  • 2 Teaspoons chili powder
  • 1 Teaspoon salt
  • 1 Cup mayonnaise
  • 1 Cup crushed tostados chips

Preheat oven to 350F degrees.

Combine all ingredients except tostados chips; mix thoroughly.

Place in greased casserole baking dish; top with chips.

Bake 40 minutes uncovered.

MIXED BEAN SALAD RECIPE

  • 1 Can French green beans drained
  • 1 Can white beans drained
  • 1 Can red pinto beans drained
  • 1 Jar sliced pimento
  • 1 Can (6 ounces) sliced water chestnuts
  • 1 Can (8 ½ ounces) artichoke hearts quartered
  • 1 ½ Cups thinly sliced celery
  • 1 Medium thinly sliced onion
  • 1 Cup sugar
  • ¾ Cup cider vinegar
  • 2 Teaspoons ground cinnamon
  • 1 Teaspoon salt
  • 1 Teaspoon pepper

Combine and blend all contents of cans, pimento, celery and onion.

Combine and mix sugar, vinegar, cinnamon, salt and pepper; pour over vegetable mixture.

Cover and refrigerate overnight.