Salads
Betty Crocker's three bean salad recipe delivers that perfect balance of crunchy beans, creamy dressing, and fresh veggies that makes it a picnic staple. This classic dish has been a go-to for generations, offering a refreshing, protein-packed salad that's as satisfying as it is simple.
The secret lies in the right mix of beans—kidney, green, and wax—and a tangy, slightly sweet dressing that coats everything perfectly.
What makes this salad truly special is its versatility—it works as a side dish for grilled meats, a standalone lunch, or even a potluck crowd-pleaser.
The beans hold their texture while the dressing adds just the right amount of creaminess, and the optional veggies (like celery or onions) bring extra crunch. It’s a vegetarian-friendly recipe that’s easy to customize, whether you’re keeping it traditional or swapping in vegan mayo for the dressing.
By the time you’re done assembling it, you’ll have a salad that’s vibrant, flavorful, and impossible to resist. The beans stay tender-crisp, the dressing clings beautifully, and the colors pop—making it as pretty as it is delicious.
This is the kind of recipe that proves simple ingredients can create something extraordinary.
The best part? It keeps well in the fridge for days, so you can prep ahead and enjoy it all week. Whether you’re hosting a summer barbecue or just craving a no-fuss lunch, this three bean salad delivers every time. Let’s get started on making it the Betty Crocker way.
Ingredients for betty crocker three bean salad
Six ingredients for the beans, six for the dressing—just mix and enjoy.
| Ingredient | Amount | Notes |
|---|---|---|
| Kidney Beans 🌱 | 1 ½ cups | Drained, rinsed, canned or cooked |
| Green Beans 🌱 | 1 ½ cups | Drained, rinsed, cut into bite-sized pieces |
| Wax Beans 🌱 | 1 ½ cups | Drained, rinsed, cut into bite-sized pieces |
| Mayonnaise 🥄 | 1 cup | Regular or vegan mayo for dietary needs |
| Dijon Mustard 🌶️ | 1 tbsp | For tangy flavor |
| White Vinegar 💧 | 1 tbsp | For brightness |
| Granulated Sugar 🍚 | 2 tbsp | Balances tanginess |
| Celery 🧅 | 1 cup | Diced, for crunch |
| Red Onion 🧅 | ½ cup | Finely chopped, for sharpness |
| Salt 🧂 | ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Fresh Parsley 🌿 | ¼ cup | Chopped, optional garnish |
The beans are the heart of this salad, so grab canned kidney, green, and wax beans—they’re pre-cooked and ready to go. I always go for no-salt-added varieties, then adjust the seasoning myself. Trader Joe’s and Costco have great bulk options, but any grocery store’s canned section will work. If you’re using dried beans, soak them overnight—it’s worth the extra time for that tender-crisp texture. The celery and onion add crunch and depth, so don’t skip them unless you’re really pushing for a no-veggie version, which, honestly, isn’t the same.
No mayo? Vegan mayo or Greek yogurt works perfectly—just add a splash of lemon juice to mimic the tang. Short on Dijon? Yellow mustard at double the amount gets you close, though it’s a little sharper. The sugar balances the vinegar, so if you’re watching your sweet intake, cut it to 1 tbsp and add a pinch more vinegar. The parsley is totally optional, but it adds a pop of color and freshness—(and yes, I always buy extra because it wilts so fast). For a smoother texture, mash a few beans with a fork before mixing, but keep most whole for that classic crunch.
This salad keeps like a champ—5-6 days in the fridge, sealed tight. The flavors actually get better as it sits, with the dressing soaking in. I like to make a double batch so I can take half to potlucks or pack it for lunches. Store the dressing separately if you’re prepping ahead, then toss everything together right before serving. The beans stay crisp if you drain them well and pat them dry—(trust me on this).
Why You'll Love This Recipe
- No-Cook Magic: I swear by this one—just toss the beans (kidney, green, wax) straight from the can with the dressing, and you’re done. No chopping, no boiling, no stress. That creamy mayo-Dijon mix does all the work while you sip your coffee.
- Tangy Creamy Crunch: Honestly, the combo of kidney beans’ earthiness with the wax beans’ snap, all wrapped in that zesty mayo-mustard sauce? It’s the kind of salad that makes you go back for seconds. The mustard cuts through the richness just enough to keep it bright.
- Picnic to Potluck: Between us, this is my go-to for everything—packed in a thermos for work, brought to BBQs, or served at holiday dinners. The wax beans add a pretty pop, so it even looks fancy when you’re too tired to fuss.
- Budget-Friendly Leftovers: Three cans of beans and a bottle of mayo stretch this salad for days. I’ll make a big batch on Sunday, and it’s still delicious by Thursday—perfect for lazy lunches or sneaking into sandwiches when I’m out of ideas.
Step-by-step instructions for Betty Crocker's three bean salad
Here's how to make this classic, creamy salad that's perfect for potlucks and picnics.
Prepare All the Beans
Start by draining and rinsing the 1.5 cups kidney beans, 1.5 cups green beans, and 1.5 cups wax beans thoroughly under cold water. I like to give them a good shake in the colander to remove any excess moisture. If you're using canned beans, skip the rinsing step—they're usually pre-rinsed, but a quick rinse ensures no metallic taste from the can.
Cut the green beans and wax beans into bite-sized pieces using a sharp knife or kitchen shears. I find this size works best for a balanced texture—small enough to mix well but still recognizable as beans. The kidney beans can stay whole or be halved if you prefer a smaller bite. Once cut, set all the beans aside in a large mixing bowl.
Dice Celery and Chop Red Onion
Next, take the 1 cup celery and cut it into ¼-inch dice. I like to make these pieces uniform so they distribute evenly throughout the salad. For the ½ cup red onion, finely chop it into small pieces—you want them small enough to taste but not so fine that they disappear in the salad. Here's the thing—red onion adds a nice sharpness that balances the creaminess, but you don't want it to overpower.
Add both the diced celery and chopped red onion to the bowl with the beans. Give everything a gentle stir to distribute the vegetables evenly. This step is where the salad starts to come together visually, so take your time to make sure everything looks well-mixed and ready for the dressing.
Make the Creamy Dressing
In a separate medium bowl, combine the 1 cup mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon white vinegar, and 2 tablespoons granulated sugar. I always use a whisk for this step to make sure everything blends smoothly. The vinegar adds brightness, while the sugar balances the tanginess from the mustard and vinegar—this is what makes the dressing truly creamy and well-rounded.
Next, add the ½ teaspoon salt and ¼ teaspoon black pepper to the dressing. Give it a good stir to make sure the seasonings are evenly distributed. Taste a small spoonful to check the balance—you want it to be tangy, slightly sweet, and well-seasoned. If it needs more salt or sweetness, adjust it now before adding it to the salad.
Combine Everything
Pour the dressing over the bean and vegetable mixture in the large bowl. Use a large spoon or spatula to gently fold everything together until fully coated. I like to use a gentle folding motion to avoid mashing the beans or celery. You'll want to make sure the dressing is evenly distributed—this is where the salad gets its signature creamy texture.
Once everything is well combined, taste the salad and adjust the seasoning if needed. If it's too tangy, add a pinch more sugar. If it needs more salt, add it gradually. The goal is to have a perfectly balanced flavor that's creamy, slightly tangy, and well-seasoned. Let the salad sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
Garnish and Serve
Before serving, give the salad one final stir. Then, sprinkle the ¼ cup chopped fresh parsley on top for a pop of color and freshness. The parsley not only looks beautiful but also adds a subtle herbal note that complements the creamy dressing. I like to serve this salad chilled—it's perfect for summer gatherings, potlucks, or as a side dish for grilled meats.
This salad keeps well in the refrigerator for up to 5 days, making it a great make-ahead dish. If the dressing starts to separate, just give it a good stir before serving. Enjoy your creamy, crowd-pleasing three bean salad!
Pro Tips For Making Betty Crocker Three Bean Salad
- DRAIN BEANS WELL: The recipe calls for 1½ cups drained beans, but if you skip the extra rinse, you’ll end up with a soggy, watery salad. Dump them in a colander, run cold water over them, and give them a good shake—this removes excess starch and keeps the texture crisp. (Yes, it’s a pain, but trust me, the difference is noticeable.)
- CHILL THE BEANS FIRST: Warm beans straight from the can? Big mistake. Let them cool completely before mixing with mayo—otherwise, you’ll end up with a greasy, split dressing. Pop the can in the fridge for 10 minutes or rinse with cold water while draining. Your salad will stay together longer.
- USE FRESH DIJON: Not all Dijon is created equal. The cheap stuff tastes like vinegar. Pick a brand with a sharp, fruity kick (like Amora or Maille) and use about 1 teaspoon—this adds brightness that cuts through the richness of the mayo. Skip it, and your salad tastes flat.
- STIR IN THE MAYO LAST: Mixing mayo too early makes the beans mushy. Toss the beans with mustard, salt, and pepper first, then fold in the mayo gently at the end. This keeps the texture bright and the flavors balanced. (And if you’re lazy, at least let the beans sit for 5 minutes before adding mayo—it helps.)
Storing and reheating your betty crocker three bean salad
Fridge Storage Tips
Store your three bean salad in an airtight container with a lid to keep it fresh for up to 5-6 days. I always use glass containers (like Pyrex) because they don’t absorb odors and let me see the salad’s vibrant colors.
After assembling, press plastic wrap directly on the surface to prevent a skin from forming. The beans stay tender-crisp if you drain them well and pat them dry before mixing—this is key! 💫
Freezing for Later
This salad isn’t ideal for freezing because the beans turn mushy, but you can freeze the dressing separately for up to 3 months. Store it in a freezer-safe bag with the date written on it.
When ready to use, thaw overnight in the fridge and stir gently to recombine. Add fresh beans and veggies just before serving to maintain texture.
Reheating Methods
If you’ve stored the salad in the fridge, I recommend not reheating it—this dish is best enjoyed cold. However, if you’ve prepped the dressing separately, warm it gently in a saucepan over low heat for 2-3 minutes until just heated through.
Stir in fresh beans and veggies right before serving to keep everything crisp. Never microwave the full salad—it’ll make the beans soggy. 🥄
Make-Ahead Prep
Prep the beans and veggies 1 day ahead and store them separately in the fridge. When ready to assemble, mix everything with the dressing just before serving. This keeps the beans from getting mushy and lets you adjust seasoning right before eating.
I also like to make a double batch—one for immediate use and one to take to potlucks or picnics. 🗺️
Reviving Day-Old Salad
If your salad has been sitting in the fridge for a few days, give it a good stir and add a splash of fresh lemon juice (about 1 teaspoon) to brighten the flavors.
The dressing might thicken slightly, so stir in 1 tablespoon of water or milk to loosen it up. A sprinkle of fresh parsley can also mask any loss of freshness and add a pop of color. 🌿
Serving Leftovers
Leftovers taste just as good as fresh salad if handled right. Serve them chilled as a side dish for grilled chicken, sandwiches, or even as a light lunch. For extra flair, garnish with toasted breadcrumbs or crumbled bacon (if you’re not keeping it vegetarian).
Store leftovers in a sealed container to keep them fresh for up to 5 days. 🍽️
Nutrition facts
Frequently asked questions
Can I use dried beans instead of canned?
Yes, but you'll need to soak them overnight first. Dried beans require 8-12 hours of soaking (or quick-soaking by boiling for 2 minutes, then letting them sit for 1 hour) to soften properly. After cooking, drain and rinse them thoroughly to remove any excess starch that could make the salad gummy. The texture will be slightly firmer than canned beans, but still delicious!
What's the best way to keep the beans crunchy?
Drain and pat the beans completely dry with a clean kitchen towel before mixing. The less moisture they start with, the less soggy they'll become. Also, store the salad in an airtight container with a layer of plastic wrap pressed directly on the surface to prevent drying. For extra crunch, add fresh celery or onion right before serving.
Can I make this salad ahead of time?
This is one of its best features. Prepare the beans and veggies 1 day ahead and store them separately in the fridge. When ready to serve, mix everything with the dressing. This keeps the beans from getting mushy and lets you adjust seasoning right before eating. The flavors actually improve after sitting overnight!
How can I make this vegan?
Swap the mayonnaise for vegan mayo and add 1 teaspoon lemon juice to the dressing. For extra protein, consider adding chickpeas or tofu cubes. The rest of the recipe stays the same, and the salad will still be creamy and delicious. Just check that your vegan mayo has a similar texture to regular mayo for best results.
Why does my dressing separate?
This happens when the salad sits too long or gets cold. Just stir it vigorously before serving. If it's still too thick, add 1 tablespoon of water or milk. For future batches, whisk the dressing more thoroughly or add 1/2 teaspoon of cornstarch to help it cling better. The salad will still taste great—it's just a texture issue!