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Three Bean Salad

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Three Bean Salad

A classic side for generations this salad recipe will become a picnic staple.


  • 2½ tablespoons sugar
  • ½ cup vegetable oil
  • ½ cup cider vinegar
  • ½ cup finely chopped red onion
  • 1 teaspoon salt
  • 3 tablespoons Stuart’s Spices Salad Seasoning
  • 1 pound wax beans, cut to 2 inch lengths
  • 1 pound of green beans, cut to 2 inch lengths
  • 1 can red kidney beans


  1. In a large bowl, stir the sugar, oil, vinegar, red onion, salt, and Salad Seasoning together
  2. Steam or blanch the green and wax beans for 5 minutes, if using frozen beans, skip the steaming
  3. Rinse in cold water to stop cooking
  4. Rinse and drain the kidney beans
  5. Toss all of the beans into the dressing mix and coat evenly
  6. Cover and refrigerate at least 2 hours before serving to blend the flavors


Instead of the three traditional beans in this recipe, you can substitute or add garbanzo beans, white beans, or cut corn.

Optional: Instead of the sugar and salt, add 1 teaspoon Corn on the Cob seasoning for a refreshing bite!