Ingredients

Scale

For the Salad:

1 (15-ounce) can green beans, drained

1 (15-ounce) can wax beans, drained

1 (15-ounce) can kidney beans, drained and rinsed

1/2 medium red onion, thinly sliced

1/2 cup celery, thinly sliced

1/2 cup red bell pepper, finely diced

2 tablespoons fresh parsley, chopped

For the Dressing:

1/2 cup apple cider vinegar

1/3 cup granulated sugar

1/4 cup olive oil

1 teaspoon Dijon mustard

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon garlic powder

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Instructions

Prepare the Beans

Drain the green beans and wax beans well. Drain and rinse the kidney beans thoroughly. Add all beans to a large mixing bowl.

Add the Vegetables

Add the sliced red onion, celery, red bell pepper, and chopped parsley to the bowl with the beans.

Make the Dressing

In a small bowl or jar, whisk together the apple cider vinegar, sugar, olive oil, Dijon mustard, salt, black pepper, and garlic powder until the sugar is mostly dissolved and the dressing is well combined.

Toss the Salad

Pour the dressing over the bean mixture and gently toss until everything is evenly coated.

Chill

Cover and refrigerate for at least 1 hour, preferably 4 hours or overnight, to allow the flavors to meld.

Serve

Give the salad a good toss before serving. Taste and adjust seasoning if needed. Serve chilled or slightly cool.

Notes

Cooking Tips

Let it chill longer: This salad tastes even better after a few hours in the fridge.
Slice onions thinly: Thin onion slices help keep the flavor balanced and not overpowering.
Rinse kidney beans well: This removes excess starch and improves texture.
Use fresh beans for extra crunch: Lightly blanch fresh green and wax beans if you want a fresher texture.
Toss before serving: The dressing settles as it chills, so mix again before serving.
Adjust sweetness to taste: Add a little less sugar for a more tangy version.
Make it ahead: This is an ideal make-ahead dish for parties and cookouts.

Variations

1. Classic Sweet Three-Bean Salad

Add an extra tablespoon or two of sugar for a more traditional deli-style flavor.

2. Fresh Garden Version

Use fresh blanched green beans and yellow wax beans instead of canned for a crisper bite.

3. Chickpea Twist

Swap kidney beans for chickpeas for a slightly nuttier texture.

4. Mediterranean Style

Add crumbled feta, sliced olives, and a little oregano for a Mediterranean-inspired version.

5. Low-Sugar Option

Reduce the sugar to 1–2 tablespoons or substitute with a sugar alternative.

6. Tangier Picnic Salad

Increase the vinegar slightly and add a squeeze of fresh lemon juice.

7. Spicy Version

Add thinly sliced jalapeños or a pinch of red pepper flakes.

8. Herb-Loaded Salad

Mix in fresh dill, basil, or chives for extra freshness.

9. Crunchy Add-In

Add chopped cucumber right before serving for a cool, crisp texture.

10. Protein-Packed Upgrade

Add diced salami, cubed cheese, or chopped hard-boiled eggs to make it more filling.

Storage

Refrigerator: Store in an airtight container for up to 4 days.
Do not freeze: The beans and vegetables can become mushy after thawing.
Best served chilled: Stir before each serving for the best texture and flavor.

Author: Emma
Prep Time: 20 minutes
Cook Time: 5 minutes

Nutrition

Serving Size: 1 serving
Calories: 160
Sugar: 10g
Sodium: 390mg
Fat: 8g
Carbohydrates: 19g
Fiber: 5g
Protein: 4g