A Classic Make-Ahead Favorite
When you need a fresh, zippy side dish that comes together in minutes and only gets better with time, this Sweet & Tangy Three-Bean Salad is the answer. Made with a mix of colorful beans, crisp veggies, and a bold vinegar-sugar dressing, it’s a tried-and-true potluck classic that’s as tasty as it is timeless.
I love this salad because it’s make-ahead friendly, totally plant-based, and the flavor is that perfect combo of bright, sweet, and tangy. It’s great for picnics, cookouts, lunchboxes, and it pairs beautifully with everything from burgers to BBQ to sandwiches.
Questions I Often Get Asked About This Recipe
Q: What are the best beans to use?
The classic combo is kidney beans, green beans, and garbanzo (chickpeas), but you can also use wax beans, black beans, or cannellini for variety.
Q: Can I use fresh green beans instead of canned?
Yes! Just blanch fresh green beans in boiling water for 2–3 minutes, then plunge into ice water to keep them crisp and bright.
Q: How long does this salad last in the fridge?
It keeps beautifully for 4–5 days, and the flavor improves the longer it sits!
Q: Can I reduce the sugar in the dressing?
Absolutely. The sweetness balances the vinegar, but feel free to cut it in half or use honey or maple syrup instead.
Q: Is this gluten-free and vegan?
Yes, as written it’s naturally gluten-free, dairy-free, and vegan!
What You Need to Make Sweet & Tangy Three-Bean Salad
For the Salad:
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can garbanzo beans (chickpeas), drained and rinsed
- 1 (15 oz) can green beans (or fresh, blanched), drained
- ½ red onion, thinly sliced
- ½ cup celery, thinly sliced
- ¼ cup chopped fresh parsley (optional)
For the Dressing:
- ⅓ cup apple cider vinegar
- ¼ cup granulated sugar
- ¼ cup olive oil or neutral oil
- ½ tsp salt
- ¼ tsp black pepper
- Optional: ½ tsp dry mustard or a pinch of red pepper flakes
How to Make Sweet & Tangy Three-Bean Salad
Step 1: Make the Dressing
In a small bowl or jar, whisk (or shake) together vinegar, sugar, oil, salt, pepper, and any optional seasonings until fully combined.
Step 2: Assemble the Salad
In a large bowl, combine kidney beans, chickpeas, green beans, onion, celery, and parsley.
Step 3: Toss & Chill
Pour the dressing over the salad and toss gently to combine. Cover and chill for at least 2 hours, or overnight, to let the flavors meld.
Step 4: Serve
Give it a gentle toss before serving and enjoy cold or at room temperature.
Tips for the Best Three-Bean Salad
✔ Chill it overnight for the best flavor!
✔ Thinly slice your onions and celery so they meld nicely with the beans.
✔ Make it your own by adding bell peppers, black beans, or fresh dill.
✔ Want less tang? Use white vinegar or a touch of honey in the dressing.
✔ Double the batch – it goes fast, especially at gatherings!
Reader Reviews
🌟🌟🌟🌟🌟 Emma L. – “Just like my grandma used to make! I used fresh green beans and it was even better.”
🌟🌟🌟🌟 James K. – “Easy to prep, perfect for meal prep or potlucks. I cut the sugar a little and added some black beans—great!”
🌟🌟🌟🌟🌟 Samantha W. – “Bright, refreshing, and packed with flavor. This is a summer staple now!”
🌟🌟🌟🌟 Lucas R. – “Delicious, simple, and the leftovers tasted even better the next day.”
🌟🌟🌟🌟🌟 Jessica T. – “Love how fast this comes together. I’m bringing it to every BBQ from now on!”
Printable Recipe
Sweet & Tangy Three-Bean Salad
This Sweet & Tangy Three-Bean Salad is a bright, make-ahead side dish made with kidney beans, chickpeas, green beans, and a zesty homemade dressing.
Ingredients
- For the Salad:
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can garbanzo beans (chickpeas), drained and rinsed
- 1 (15 oz) can green beans (or fresh, blanched), drained
- ½ red onion, thinly sliced
- ½ cup celery, thinly sliced
- ¼ cup chopped fresh parsley (optional)
- For the Dressing:
- ⅓ cup apple cider vinegar
- ¼ cup granulated sugar
- ¼ cup olive oil or neutral oil
- ½ tsp salt
- ¼ tsp black pepper
- Optional: ½ tsp dry mustard or a pinch of red pepper flakes
Instructions
Step 1: Make the Dressing
In a small bowl or jar, whisk (or shake) together vinegar, sugar, oil, salt, pepper, and any optional seasonings until fully combined.
Step 2: Assemble the Salad
In a large bowl, combine kidney beans, chickpeas, green beans, onion, celery, and parsley.
Step 3: Toss & Chill
Pour the dressing over the salad and toss gently to combine. Cover and chill for at least 2 hours, or overnight, to let the flavors meld.
Step 4: Serve
Give it a gentle toss before serving and enjoy cold or at room temperature.
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If You Enjoyed This Recipe, Please Share!
If this Sweet & Tangy Three-Bean Salad made your meal brighter, spread the love! Share it on social media, pin it for later, or text it to a friend who’s planning a picnic or potluck. Don’t forget to tag #funcraftykitchen so I can see your gorgeous salads in action!
