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holding a bowl of three bean salad

Overnight Three Bean Salad

  • Author: Brooke
  • Prep Time: 20 minutes
  • Cook Time: 6 minutes
  • Total Time: 26 minutes
  • Yield: 9 cups 1x


Overnight three bean salad is the perfect summer recipe for your clean eating weight loss plan.  This classic salad is large enough to serve a crowd at your next outdoor party.  What’s stopping you from making this tasty salad to enjoy?



For the Salad

  • 1 14.5-ounce can green beans, no salt added
  • 1 16-ounce can reduced sodium garbanzo beans
  • 1 15.5-ounce can dark red kidney beans, no salt added
  • 1 15.5-ounce can light red kidney beans, no salt added
  • 1/2 cup yellow onion, diced
  • 1 cup celery, finely diced

For the Dressing

  • 1/2 cup vinegar (white balsamic, distilled white, or apple cider)
  • 1/4 cup olive oil
  • 1/3 cup granulated sugar
  • 1 teaspoon salt
  • 1/2 teaspoon ground white pepper


Making the Dressing

  1. In a small saucepan over high heat, pour in the vinegar, oil, sugar, and spices.  Stir until the sugar is dissolved.  Bring to a boil for three minutes, then remove from the heat.

Making the Salad

  1. Drain each can of beans, rinse them under cold water, and drain in a colander.  Place the beans in a large mixing bowl.
  2. Dice the onion and celery stalks into small pieces using a sharp knife or a food processor, then add to the bowl.
  3. Pour the hot dressing over the beans, onions and celery.  Mix well.  Taste and adjust seasonings.
  4. Put it in a serving bowl, then cover and refrigerate for 12-24 hours to give it time to marinate.
  5. Before serving, stir and adjust seasonings to taste.  For example, I like this with extra vinegar, so I would add some more at this time.


  • It’s best to make this the night before you need it.
  • This recipe keeps well in the fridge for 2 to 3 days.
  • This tastes best when served cold.
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American

Keywords: bean salad, homemade, kidney beans

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