Grandma’s Three Bean Salad is the breakout salad of the summer! This retro favorite is making a comeback, and for good reason – it’s delicious! This dairy-free and mayonnaise-free salad is perfect for potlucks, cookouts, and anytime you need a tasty make-ahead salad that everyone loves!
When I want something tangy, crisp, and packed with protein (without turning on the stove), this is my go-to. This vegetarian salad is sweet, savory, and the kind of make-ahead salad that only gets better with time.
This is a terrific salad that you can mix and match to make it just the way you like it. Some of my favorite substitutions are swapping pinto or cannellini beans for the kidney beans, adding quinoa instead of the chickpeas, and you can even add some diced ham or chicken to up the protein even more.
History
Three bean salad dates back to the 1930s in the United States, where it emerged as a staple of picnic and potluck culture during the Great Depression. Its appeal came from its simplicity, affordability, and shelf stability, often made with canned green beans, wax beans, and kidney beans tossed in a tangy vinegar-based dressing. The salad became especially popular in the post-WWII era, when convenience foods and make-ahead dishes gained traction in American households. By the 1950s, it had cemented its place in community cookbooks and church suppers, symbolizing the rise of no-fuss, crowd-pleasing side dishes that could be served cold and transported easily.
Ingredients
- Kidney beans – Canned. Drained and rinsed.
- Garbanzo beans – Canned. Drained and rinsed.
- Green beans – Use cut green beans vs frenched green beans. You can also use frozen and thawed green beans but the texture of the canned beans is what makes this salad perfect.
- Red onion – You can use sweet onion if you prefer. If red onion is too tangy, soak the sliced onion in ice water for about 10 minutes, then drain.
- Fresh parsley, chopped – Fresh parsley is essential to give this salad a boost of freshness.
- Apple cider vinegar
- Olive oil
- Honey – Swap the honey with agave if you want to make it a vegan bean salad, or use 1 tablespoon of sugar but ensure it dissolves in the dressing.
- Dijon mustard – You can use spicy Dijon if you want to give it a kick.
- Salt
- Black pepper
How To Make Grandma’s Three Bean Salad
- Combine the kidney beans, garbanzo beans, green beans, red onion, and parsley in a large mixing bowl.
- Whisk together the vinegar, olive oil, honey, Dijon, salt, and pepper in a small bowl until smooth.
- Pour the dressing over the bean mixture and toss gently until everything is well coated.
- Cover and refrigerate for at least 2 hours before serving to let the flavors meld.
- Serve chilled, and give it a quick toss before plating. Enjoy!
Step-By-Step Process
Chef Jenn’s Tips
- This salad tastes best after a few hours in the fridge—let it chill overnight if you can.
- If you’re not a fan of raw onion, soak the slices in cold water for 10 minutes to mellow their bite.
- Add extra crunch with chopped celery or a handful of sliced radishes.
Make It A Meal
Grandma’s Three Bean Salad makes a great side for grilled chicken, BBQ ribs, or anything off the smoker. It’s also a perfect addition to lunchboxes, served over greens or alongside a sandwich. I love it with cold roasted chicken or a thick slice of crusty bread.
Storage
Store in an airtight container in the refrigerator for up to 4 days. Stir before serving, as some of the dressing may settle at the bottom. This salad does not freeze well due to the texture of the beans.
Grandma’s Three Bean Salad
Ingredients
- 15 ounces kidney beans drained and rinsed
- 15 ounces garbanzo beans drained and rinsed
- 15 ounces green beans drained
- ½ cup red onion thinly sliced
- ¼ cup fresh parsley chopped
- ⅓ cup apple cider vinegar
- 3 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Combine the kidney beans, garbanzo beans, green beans, red onion, and parsley in a large mixing bowl.
- Whisk together the vinegar, olive oil, honey, Dijon, salt, and pepper in a small bowl until smooth.
- Pour the dressing over the bean mixture and toss gently until everything is well coated.
- Cover and refrigerate for at least 2 hours before serving to let the flavors meld.
- Serve chilled, and give it a quick toss before plating. Enjoy!
Notes
Chef Jenn’s Tips
- This salad tastes best after a few hours in the fridge—let it chill overnight if you can.
- If you’re not a fan of raw onion, soak the slices in cold water for 10 minutes to mellow their bite.
- Add extra crunch with chopped celery or a handful of sliced radishes.