Southern Three Bean Salad Recipe
If there’s one side dish that I pull out at every cookout, it’s a three bean salad. It’s crunchy, tangy, and well-balanced, and it always manages to fly out of the bowl before the burgers and ribs are gone. Plus, you can make it ahead, and it’ll taste even better when it’s time to eat!
There are two kinds of cookout sides: the ones everyone politely scoops onto their plate because they feel like they have to, and the ones people circle back for when they think nobody’s looking. This Southern three bean salad totally falls into the second category.
I’ve always liked having something on the table that cuts through all the smoky, rich barbecue. Sure, a great Potato Salad and even a crisp Cilantro Lime Slaw are reliable crowd pleasers that I’ll always whip up. But this cold, crisp salad has enough fiber to help you beat the post-BBQ bloat! And that’s something.
The mix of beans gives this salad plenty of substance, and the fresh veggies add color and crunch. Once the dressing hits, though, that’s when things really get going. It soaks into the beans as the salad chills, so instead of rushing to make it at the last minute, you can get it done ahead of time and let the refrigerator do most of the work. Now, that’s my kind of cookout recipe!
Let’s talk beans…
A traditional Southern three-bean salad typically includes green beans, wax beans (yellow beans), and kidney beans. The combination provides color, texture, and flavor while holding up well in a sweet-tangy vinaigrette.
Common substitutions include cannellini beans, garbanzo beans (chickpeas), black beans, pinto beans, or cut green beans only when wax beans aren’t available. Some versions also add lima beans for a Southern touch.
Ingredient Notes and Substitutions
(Be sure to check the recipe card for a full list of ingredients and quantities)
- Cannellini Beans: Creamy and mild, these help balance the firmer kidney beans. Great Northern beans work well if that’s what you have.
- Kidney Beans: Their firmer texture helps the salad hold up after marinating. Light or dark red kidney beans both work.
- Green Beans: Fresh green beans add the best texture, but thawed frozen green beans or canned wax beans are easy substitutes.
- Green Bell Pepper: Gives the salad freshness and a slight bite. Red or yellow peppers can be substituted for a sweeter flavor.
- Red Onion: A little sharpness keeps the dressing from tasting too sweet. For a milder onion flavor, soak the diced onion in cold water for 10 minutes before adding it.
- Pimentos: Add pops of sweetness and color throughout the salad. Finely diced roasted red peppers work just as well here.
- Flat-Leaf Parsley: Brightens the whole salad and adds a fresh finish.
- Apple Cider Vinegar: The classic choice for a three bean salad. It brings tang without overwhelming the veggies. White wine vinegar also works nicely.
- Sugar: Balances the vinegar and creates that signature sweet-and-sour flavor.
- Olive Oil: Softens the acidity and helps you coat every bean evenly.
How to Make Three Bean Salad
- Prepare the Beans. Rinse and drain the canned beans well, then add them to a large mixing bowl along with the green beans.
- Chop the Vegetables. Dice the celery, bell pepper, and onion into evenly sized pieces. Stir in the pimentos and fresh parsley.
- Whisk the Dressing. Combine the apple cider vinegar, sugar, olive oil, and salt to make the dressing.
- Toss Everything Together. Pour the dressing over the bean mixture and gently stir until everything is evenly coated. Since the beans are tender, fold rather than vigorously mixing it all together.
- Chill Before Serving. Refrigerate Southern three bean salad for at least 30 minutes before serving. This gives the beans time to absorb the dressing while the flavors come together!
- Large Mixing Bowl: Gives you plenty of room to toss everything together without crushing the beans.
Serving Suggestions
This three bean salad recipe is right at home next to just about anything coming off the grill but easy enough for a quick lunch.
Share this recipe on Pinterest!
Love this recipe? Share it with the world on Pinterest.
Frequently Asked Questions
Rinsing removes the starchy canning liquid, which can make the dressing cloudy and affect the flavor. It also washes away excess sodium to give you a better-tasting salad and a flavor you can control.
Beans naturally release a little moisture as they sit, so don’t panic!. Simply give the salad a good stir before serving to redistribute the dressing. You can also add a small splash of vinegar and olive oil to freshen it up a bit.
Definitely. The sugar balances the acidity from the apple cider vinegar, but you can adjust it to suit your taste. Start with less sugar if you prefer a sharper, more tangy dressing, or add a little more if you like that classic Southern-style sweet-and-sour flavor.
Spice Blends for Sale
-
Rinse and drain the beans and transfer to a large bowl.
-
Dice the celery, bell pepper and red onion into even size pieces and add to the bowl along with the pimentos and parsley.
-
Whisk together the dressing ingredients and pour over salad. Stir and toss to combine.
-
Cover with plastic wrap and chill in refrigerator for 30 minutes. Stir once again before serving.
- You can substitute 1 pound frozen, thawed green beans or a 15 ounce can of drained wax beans as well.
Calories: 219kcal | Carbohydrates: 33g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 567mg | Potassium: 431mg | Fiber: 9g | Sugar: 9g | Vitamin A: 982IU | Vitamin C: 33mg | Calcium: 80mg | Iron: 4mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
