Pioneer Woman Three Bean Salad Recipe

Pioneer Woman Three Bean Salad is a retro classic that belongs at every picnic, potluck, and church supper. True to Ree Drummond’s style, it is an unfussy, “open-the-cans-and-go” recipe that relies on pantry staples to create something delicious. It features a colorful trio of green, yellow (wax), and red kidney beans tossed in a tangy, sweet-and-sour dressing. Unlike leafy salads that wilt, this dish actually gets better the longer it sits, making it the ultimate make-ahead side dish for summer barbecues or holiday spreads.

Try More Salads Recipes:

• Pioneer Woman Orzo Salad
• Gordon Ramsay Taco Salad Recipe
• Pioneer Woman Taco Salad with Doritos

💚 Why You Will Love This Three Bean Salad Recipe:

• Gets Better with Time: The secret to this salad is marinating. The longer it sits in the fridge, the more the beans absorb the flavorful dressing.
• No-Cook Recipe: You don’t need to turn on the stove or oven. It is purely an assembly job, perfect for hot summer days.
• Pantry Staples: It relies heavily on canned goods and basic vinegar/oil/sugar staples you likely already have.
• Crowd Size: It is easily doubled or tripled to feed a massive crowd cheaply.
• Texture Crunch: The addition of fresh celery and crisp onions adds a necessary fresh crunch to the soft canned beans.

🥒 Pioneer Woman Three Bean Salad Ingredients

The Beans & Veggies

• 1 can (15 oz) cut green beans, drained and rinsed
• 1 can (15 oz) yellow wax beans, drained and rinsed
• 1 can (15 oz) red kidney beans, drained and rinsed
• ½ red onion, thinly sliced (into half-moons) or diced
• 1 stalk celery, sliced thinly (for crunch)
• ¼ cup chopped fresh parsley (optional, for color)

The Dressing

• ½ cup apple cider vinegar (or white vinegar for a sharper taste)
• ½ cup granulated sugar (can adjust to taste)
• ¼ cup vegetable oil or light olive oil
• 1 tsp salt
• ½ tsp freshly ground black pepper

🥙 How To Make Pioneer Woman Three Bean Salad

1. Prep the Beans: Open the cans of green beans, wax beans, and kidney beans. Pour them into a colander and rinse them thoroughly under cold water. Shake off the excess water and transfer them to a large mixing bowl.
   • Tip: Rinsing removes the metallic “can” taste and the starchy liquid from the kidney beans.
2. Add Crunch: Add the thinly sliced red onion and celery to the bowl with the beans. If using parsley, add it now.
3. Make the Dressing: In a separate small jar or bowl, whisk together the apple cider vinegar, sugar, vegetable oil, salt, and black pepper. Whisk vigorously until the sugar has mostly dissolved.
4. Combine: Pour the dressing over the bean mixture.
5. Toss: Gently toss everything together until the beans are well coated. Be gentle so you don’t mash the kidney beans.
6. Marinate (The Important Part): Cover the bowl with plastic wrap or a lid. Place it in the refrigerator for at least 8 hours or ideally overnight. This allows the beans to “pickle” slightly in the sweet vinegar mixture.
7. Serve: Give the salad a quick stir before serving to redistribute the dressing that may have settled at the bottom. Use a slotted spoon to serve.

💡 Recipe Tips

• Drain Well: Water is the enemy of a good dressing. Make sure your beans are very well drained before mixing.
• Onion Bite: If you find raw red onion too sharp, soak the sliced onions in ice water for 10 minutes before adding them. This removes the “sting” but keeps the crunch.
• Sweetness Control: This is a classic “sweet and sour” dressing. If you prefer it less sweet, start with ¼ cup of sugar and taste as you go.
• Bean Variations: You can easily swap in chickpeas (garbanzo beans) or cannellini beans if you don’t have kidney beans.

🍔 What To Serve With Three Bean Salad?

• Fried Chicken: The acidity of the salad cuts through the grease of crispy fried chicken perfectly.
• Burgers & Hot Dogs: A standard side dish for any backyard BBQ alongside potato salad.
• Brisket: It pairs exceptionally well with smoky, rich meats like beef brisket or pulled pork.
• Picnics: Because it has no mayonnaise, it is safe to sit out on a picnic table longer than potato salad or coleslaw.

🧊 How To Store Leftovers Three Bean Salad?

• Fridge: Store in an airtight container in the refrigerator for up to 1 week. The flavor will continue to develop.
• Freezer: Do not freeze. Canned beans and fresh celery will become mushy and unappetizing when thawed.

❓FAQs

More Salads Recipes:

• Pioneer Woman Chicken Taco Salad
• Pioneer Woman Turkey Salad
• Pioneer Woman Waldorf Salad

📊 Three Bean Salad Nutrition Facts

Serving Size: ½ cup

• Calories: 140 kcal
• Total Fat: 5g
• Saturated Fat: 1g
• Sodium: 400mg
• Total Carbohydrate: 22g
• Dietary Fiber: 4g
• Sugars: 12g
• Protein: 3g

Pioneer Woman Three Bean Salad Recipe

Recipe by Imen DridiCourse: Salads, Dinner, Lunch, SidesCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

1

hour 

Cooking timeminutes

Calories

140

kcal

Pioneer Woman Three Bean Salad is a retro classic that belongs at every picnic, potluck, and church supper. True to Ree Drummond’s style, it is an unfussy, “open-the-cans-and-go” recipe that relies on pantry staples to create something delicious. It features a colorful trio of green, yellow (wax), and red kidney beans tossed in a tangy, sweet-and-sour dressing. Unlike leafy salads that wilt, this dish actually gets better the longer it sits, making it the ultimate make-ahead side dish for summer barbecues or holiday spreads.

Ingredients

• 1 can (15 oz) cut green beans, drained and rinsed

• 1 can (15 oz) yellow wax beans, drained and rinsed

• 1 can (15 oz) red kidney beans, drained and rinsed

• ½ red onion, thinly sliced (into half-moons) or diced

• 1 stalk celery, sliced thinly (for crunch)

• ¼ cup chopped fresh parsley (optional, for color)

• The Dressing

• ½ cup apple cider vinegar (or white vinegar for a sharper taste)

• ½ cup granulated sugar (can adjust to taste)

• ¼ cup vegetable oil or light olive oil

• 1 tsp salt

• ½ tsp freshly ground black pepper

Directions

• Prep the Beans: Open the cans of green beans, wax beans, and kidney beans. Pour them into a colander and rinse them thoroughly under cold water. Shake off the excess water and transfer them to a large mixing bowl. Tip: Rinsing removes the metallic “can” taste and the starchy liquid from the kidney beans.
• Add Crunch: Add the thinly sliced red onion and celery to the bowl with the beans. If using parsley, add it now.
• Make the Dressing: In a separate small jar or bowl, whisk together the apple cider vinegar, sugar, vegetable oil, salt, and black pepper. Whisk vigorously until the sugar has mostly dissolved.
• Combine: Pour the dressing over the bean mixture.
• Toss: Gently toss everything together until the beans are well coated. Be gentle so you don’t mash the kidney beans.
• Marinate (The Important Part): Cover the bowl with plastic wrap or a lid. Place it in the refrigerator for at least 8 hours or ideally overnight. This allows the beans to “pickle” slightly in the sweet vinegar mixture.
• Serve: Give the salad a quick stir before serving to redistribute the dressing that may have settled at the bottom. Use a slotted spoon to serve.

Notes

• Drain Well: Water is the enemy of a good dressing. Make sure your beans are very well drained before mixing.
  Onion Bite: If you find raw red onion too sharp, soak the sliced onions in ice water for 10 minutes before adding them. This removes the “sting” but keeps the crunch.
  Sweetness Control: This is a classic “sweet and sour” dressing. If you prefer it less sweet, start with ¼ cup of sugar and taste as you go.
  Bean Variations: You can easily swap in chickpeas (garbanzo beans) or cannellini beans if you don’t have kidney beans.