Old-Fashioned Three Bean Salad

I read the other reviews and decided to go with only 1/3 cup of white sugar, I’m glad I did because that was plenty sweet! Also, I only had half of one large onion, which I diced up. It seemed to work. I also used olive oil as the oil, since I think that’s the healthiest. Super easy to make! I think I would like to take this to a BBQ, or something. I’m thinking of trying it with different types of beans as well. A winner!

Fabulous! I see that I previously reviewed it.

Delicious and Easy to make.

OK, I did doctor this up quite a bit, but the base recipe is quite nice in itself. I added cumin, roasted garlic, about three tablespoons of sweet corn, diced spring onions, fresh estragon and two avocados diced. I left out the sugar (don’t eat it – the estragon is sweet enough) Exchanged the wax beans for garbanzo beans and the green beans for lentils. Hmmmm.. . not really the same recipe after all. But it was great !

I’ve made this salad numerous times, and it is awesome!!! Needs to sit in the fridge for at least 2-3 hours before you serve this. I always make this with green and wax beans because the colors look great together and the 3rd bean either kidney or garbanzo beans, I have also made it a 2 bean salad. If you like a 3 bean salad, this is absolutely the recipe for you!!

I’d put up a picture, but me and the fam at it all too fast!!! Delicious!! Usually my bean salad is pucker up tart from balsamic vinegar, so the sugar is what totally made it much more better for me. At first I said to myself “what??!! Sugar??”, but that is what made it so tasty. I used black beans instead of waxed beans because I didn’t have those handy. Kidney beans, chick peas and black beans for now. I’ll definatley keep this forever as I love bean salad!

I cut the sugar in half and it was still MUCH too sweet!

Used black beans, green beans, garbanzo beans, and dark red kidney beans. Replaced the oil with Olive Oil and the vinegar with Red Wine Vinegar. Used everything else in the recipe as is. Loved it !

very good, I added chopped red pepper and celery and 1/4 cup of honey instead of sugar. I also used olive oil.

Very nice recipe. Three changes which don’t add up to a hill of (ahem) beans: Splenda, add chick peas, celery instead of celery seed, only because I don’t like the seeds. All three of us enjoyed it very much. It is a great side for sandwiches. Definitely has to sit at LEAST 12 hours as the recipe directs. I left mine overnight, and gosh it’s good and so quickly and easily made. I think I’ll leave out the garbanzo beans next time. Thank you, Eleanor!

Made this recipe with red onions, added celery, chick peas and red pepper and MUCH less sugar. Delicious, thanks for the recipe (tried not to make too many changes), dressing is delicious with less than 1/2 the sugar too! 🙂

This was absolutely the best First bean salad I made for Christmas and it was gone!!!! I would put alittle less sugar next time a 1/2 cup instead Otherwise loved it and have shared this recipe with all my guests they all wanted the recipe

Made this for a Labor Day picnic, and it’s very good with less sugar. I used a half cup, and I’d likely use a third cup the next time I make it. I’m just not a sugary girl! Also used red wine vinegar as another review suggested, that was a good idea! Nice kick. Will make this again for sure. Be sure to make it the day before you use it, those flavors really come out after overnight in the fridge.

Very tasty – a little heavy on the oil for my liking though. I used much less and it tasted fine!

Great recipe. I used Splenda instead of sugar and cut the sweetener to half. I love celery seed so I added extra. I added garbanzo beans like the others and then I also doubled the dressing just because I like it rather liquidity. I’m printing this for my recipe binder now. It’s a winner for sure.

I even added bacon bits!!

Took this to a potluck and eveyone raved. Used 1/3 cup Splenda instead of sugar. Dark red kidney beans make the best looking dish.

I followed the suggestions of others and decreased the sugar, and it was delicious. Because I don’t like three-bean salad very sweet, I only used 1/3 cup of sugar. That turned out perfect. Plus, the measurement was convenient since the vinegar and oil each require your 1/3 measuring cup. Also, I followed others’ suggestions and used a different vinegar (white wine vinegar) and used garbanzo beans instead of wax beans. One warning: Drain your can of green beans (no need to rinse). The recipe does not say to do that even though it says to drain the kidney beans. If you don’t drain the green beans, you will have a very soupy and probably diluted salad. With these adjustments, I will be making it again and again.

This is a very good recipe after I adjusted the recipe from other reviews. I added 1/4 finely chopped sweet onion and 2 celery stalks. I used olive oil and decreased the sugar to 1/2 cup. I threw in about 1/2 teaspoon celery seed since I had it. The onion and celery gave it a slight crunch and I let it marinade overnight.

Very good, easy to make and healthy. I make it diabetic friendly by substituting a little less than 1/2 cup of Splenda for the sugar ( we like it on the tart side). I also use cider vinegar or red wine vinegar in place of the white. Also a dash of garlic powder.

An excellent recipe!…just like one I had a few years back (but had lost) – so thank you to the chef who posted this! If considering subsitutions…I used a can of mixed beans and a can of chickpeas…left out the onions and used celery salt instead of the seed. Very minor adjustments as I didn’t have the exact ingredients and not alot of time to throw it together. I’ve already sneaked a few mouthfuls in and it was only made in the past hour! 😉