Classic Three Bean Salad

Traditionally, three bean salad would be made with all canned beans—it’s a quick picnic side dish that only requires a can opener to make. While we love the idea of an easy pantry salad, we're swapping in fresh green beans in place of the canned green beans for flavor and texture. Fresh green beans are in season in early summer, just in time for cookout season. They’re an inexpensive farmer’s market find that’s perfect for salads, casseroles, or other green bean recipes. Of course, if you can’t find fresh green beans, you can always sub in canned green beans or other canned beans, like wax beans, chickpeas, lima beans, or pinto beans. This three bean salad is so customizable, you can even swap the other ingredients based on your preferences. Try scallions instead of red onion, basil instead of parsley, or add a tablespoon of mustard for a sharper dressing.

How do you make three bean salad from scratch?

Since this recipe uses fresh green beans, you’ll need to blanch the beans before tossing them with the rest of the ingredients. They’re lightly cooked in boiling water for a couple of minutes, just until tender, then they’re rinsed under cold water to stop the cooking process. You want a nice crisp green bean that adds texture to the salad. If you can find fresh green beans in a bag, you can even microwave them according to package directions. Once your green beans are ready, all the other ingredients are tossed together in one bowl. So easy!

How long does three bean salad keep?

You can make your three bean salad up to 3 days ahead, but it’s typically best to serve it the same day you make it when the beans are at their brightest. As the salad sits in the dressing, the beans slowly dull in color.