My Classic 3-Bean Salad is packed with green, wax, and kidney beans. Plus, chickpeas, onions, and green pepper followed by a sweet and sour dressing.
My Classic 3-Bean Salad is a delicious summer side dish. No heat required, chilled, and packed with veggies
This salad is really popular at a traditional Midwest supper club or on a salad bar. It is always on of my favorite things to grab, and I love making it at home.
I realize that technically the chickpea is a garbanzo bean and it could be "4-Bean" salad, but I am going to keep the name traditional with 3-bean while using a chickpea (technically they are the same).
My mom and I absolutely adore this dish and it is a favorite to bring to a cookout because it is a vinegar based dressing and not mayo based.
This week I am celebrating Farmer's Market Week with a bunch of friends. Checkout out all the fantastic recipes this week featuring items you can find at your local farmer's market!
Farmer’s Market Week is always the first week in August. Whether you have a great local farm stand or market, are a member of a CSA or purchase your fruits and vegetables at the supermarket, follow our Pinterest board, for great recipes including those for appetizers, drinks, breakfast, lunch, dinner, dessert and more.
Ingredients
- green beans
- wax beans
- kidney beans
- chickpeas
- fresh green pepper
- green onion
- white onion
- distilled white vinegar
- apple cider vinegar
- canola oil
- granulated white sugar
- black pepper
- salt
Instructions
- Place beans and chickpeas into a large mixing bowl.
- Add green onion, white onion, and green pepper.
- Gently stir to evenly mix.
- In a medium mixing bowl, whisk together the vinegars, oil, sugar, salt, and pepper.
- Pour dressing over the Classic 3-Bean Salad. Cover and chill in the fridge for at least 30 minutes before serving.
If you’ve tried my Classic 3-Bean Salad or any other recipe on Cheese Curd In Paradise please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
Classic 3-Bean Salad
Ingredients
- 15 oz can cut green beans, drained
- 15 oz can wax beans, drained
- 15 oz can kidney beans, drained and rinsed
- 15 oz can chickpeas, drined and rinsed
- ½ cup chopped fresh green pepper
- ½ cup sliced green onion
- ⅓ cup diced white onion
- ⅓ cup distilled white vinegar
- ⅓ cup apple cider vinegar
- ⅓ cup canola oil
- ¼ cup granulated white sugar
- 1 teaspoon black pepper
- ½ teaspoon salt
Instructions
- Place beans and chickpeas into a large mixing bowl.
- Add green onion, white onion, and green pepper.
- Gently stir to evenly mix.
- In a medium mixing bowl, whisk together the vinegars, oil, sugar, salt, and pepper.
- Pour dressing over the Classic 3-Bean Salad. Cover and chill in the fridge for at least 30 minutes before serving.
Here’s more Farmer’s Market Week Recipes
Starters and Drinks Recipes
- Baked Feta Pasta with Spinach by SueBee Homemaker
- Cheese Stuffed Banana Peppers by Savory Moments
- Dill Vinegar by Palatable Pastime
- Herb Cream Cheese Dip by Take Two Tapas
- Zucchini Walnut Bread by West Via Midwest
- Watermelon Slush by The Fresh Cooky
- Whipped Feta with Honey by Books n' Cooks
- Zucchini Pico de Gallo Salsa by Jolene's Recipe Journal
Side Dishes Recipes
- Air-Fried Zucchini by Our Good Life
- Air Fryer Parmesan Squash Fries by Cookaholic Wife
- Brussels and Bowties by A Day in the Life on the Farm
- Classic 3-Bean Salad by Cheese Curd In Paradise
- Green Beans with Shallots by Family Around the Table
- Heirloom Tomato Salad with Burrata by House of Nash Eats
- Mexican Street Corn by Blogghetti
- Watermelon and Feta Salad by Life Love and Good Food
Main Dish Recipes
- Asparagus and Coconut Stir-Fry by Magical Ingredients
- Fresh Chicken and Veggie Pizza by The Freshman Cook
- Gluten Free Eggplant Parmesan by Frugal & Fit
- Grilled Chicken Tacos with Strawberry Salsa by A Kitchen Hoor's Adventures
Dessert Recipes
- Blueberry Pie by Lemon Blossoms
- Chai Snickerdoodle Peach Cobbler by The Spiffy Cookie
- Fresh Peach Shortcakes by Hezzi-D's Books and Cooks
- Peach Bruschetta by The Redhead Baker
- Peach Ice Cream by Devour Dinner
- Peach Kuchen by Hostess At Heart
- Peaches and Cream Cake Roll by Kate's Recipe Box
- Yogurt Panna Cotta with Fresh Raspberry Sauce by Karen's Kitchen Stories
Sheila Thigpen
I agree, this is a very tasty dish for picnics and potlucks and comes together so easily!
Wendy Klik
One of my very favorite salads. So delicious and beautiful.
Kathleen Pope
Oh my word, you just took me back to my childhood, we had bean salad at every picnic and family event. And this looks and sounds exactly like it, printing now!
Julie Menghini
We absolutely love this recipe. It's so fresh and delicious and makes the perfect side with anything!
Karen
I'm sure it's a huge hit at picnics!! So pretty.
Radha
I love salads and this one is very simple. Delicious and protein rich salad!
Teri @ The Freshman Cook
One of my favorite salads! This looks beautiful and full of flavor!
Hezzi-D
This is one of those side dishes I always eat at cook outs but have never made, that has to change!
Terri Steffes
I never liked this as a kid but as a grown up it looks so good! Guess it is time to make this!
Jolene
Yes, please! I'm always looking for tasty high protein sides, regular salad gets so boring!
Amy Nash
This dish is such a classic but I had forgotten all about it! Love the simple flavors and textures and it makes a perfect lunch!
Jennifer
Such great fresh flavors in this salad. Perfect for a BBQ or picnic.
Lisa Kerhin
It's been ages since I've made 3 bean salad...I must change that!
Rebecca
I loved how many veggies went into this salad! It was so delicious, especially with the sweet and sour dressing poured onto it! This was a great side dish next to some grilled chicken!
Amy (Savory Moments)
One of my favorite salads! This looks colorful and delicious and it's perfect for so many summer time meals.
Kathy
This is such a great protein-packed salad. It has such nice texture and the flavors are fantastic. I am having the little bit that was left for lunch today.