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Traditional Three Bean Salad

Rated as 4.82 out of 5 Stars

"This is my mother-in-law Roberta Cormia's recipe."
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8 h 55 m servings 310
Original recipe yields 6 servings


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  1. Mix green beans, yellow wax beans, kidney beans, onion, celery, green bell pepper, and pimento peppers in a bowl.
  2. Combine vinegar, oil, sugar, salt, and pepper in a saucepan; bring to a boil. Cook and stir until sugar is dissolved, about 5 minutes. Remove saucepan from burner and pour dressing over bean mixture; toss to coat. Refrigerate until flavors blend, 8 hours to overnight.

Nutrition Facts

Per Serving: 310 calories; 18.7 31 6.4 0 734 Full nutrition

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Hubby is the bean salad expert and he thought the dressing wasn't quite what he expected. I usually use a 3 : 1 ratio of oil to vinegar.

It was good, but the sauce wasn't as vinegary as I like. Great combination of vegetables though!

I think this salad is excellent. It's simple to prepare. I prefer making my own salads at home instead of purchasing the pre-made ones at the grocery deli counter. Thanks for sharing this recip...

I use less sugar and oil and sub finely chopped carrots for pimento

We also add a can of drained and rinsed garbanzo beans and lots more chopped red, green, and yellow peppers and onions. A favorite at church pot lucks and summer barbeques!!

The only change I made was to add different peppers to make it more colorful. I didn’t add the pimento either because I couldn’t find any.

Fantastic recipe! Just what I was looking for! I used chickpeas instead of kidney beans because I was out of them and it tasted great. The chickpeas really absorbed the flavour of the dressing.

Our traditional recipe calls for 1 cup of sugar and 3/4 cup water along with the other ingredients.

So easy and yummy! Reminds me of my grandma's bean salad (her's was a little sweeter). Thank you, ccormia (and your mother-in-law).