Salads
Betty Crocker's 3 bean salad delivers that perfect balance of creamy texture and satisfying crunch—just like the classic you remember from family gatherings. This timeless recipe transforms simple canned beans into a vibrant, flavorful salad that stays fresh for days, making it ideal for potlucks, picnics, or meal prep.
The secret lies in the creamy dressing and the right mix of beans, creating layers of flavor with every bite.
What sets this recipe apart is its foolproof method: no soaking required for canned beans, and a simple dressing that comes together in minutes.
The combination of kidney, green, and wax beans delivers a satisfying mix of textures—creamy dressing clings to each bean while the celery and onion add fresh crunch. It’s vegetarian-friendly, yet easy to customize with bacon or ham if you prefer a meatier version.
The result is a salad that’s rich yet light, with a creamy dressing that coats every bean perfectly. The flavors meld beautifully when chilled, making it even more delicious the next day.
Whether you're hosting a gathering or simply craving a classic side dish, this Betty Crocker-inspired recipe never disappoints.
Serve it as a side with grilled meats, sandwiches, or even as a standalone dish for a hearty vegetarian meal. The best part? It keeps well in the fridge, so you can make a big batch and enjoy it all week. Let’s get started on this nostalgic favorite!
Ingredients for betty crocker 3 bean salad
Simple canned beans and pantry staples transform into this nostalgic, creamy classic.
| Ingredient | Amount | Notes |
|---|---|---|
| Kidney Beans 🌽 | 1 can | Drained and rinsed (15 oz) |
| Green Beans 🌿 | 1 can | Drained and rinsed (15 oz) |
| Wax Beans 🍃 | 1 can | Drained and rinsed (15 oz) |
| Mayonnaise 🥛 | 1 cup | Full-fat for creaminess |
| Yellow Onion 🧅 | ½ cup | Finely diced (about 1 medium) |
| Celery 🥬 | 1 cup | Finely diced (about 2 stalks) |
| Sweet Pickle Relish 🥒 | ½ cup | For tangy crunch |
| Dried Dill Weed 🌿 | 1 tbsp | Or 1 tsp fresh chopped |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| White Vinegar 💧 | 1 tbsp | For brightness |
| Sugar 🍬 | 1 tbsp | Balances flavors |
The beans are the heart of this salad, so grab three 15-ounce cans—kidney, green, and wax for that classic mix. Libby's or Del Monte are reliable brands, but any canned beans work. Drain and rinse them well to cut down on excess liquid. The onion and celery are your fresh crunch—Trader Joe's has pre-diced mixes that save time, but chopping them yourself adds that homemade touch. I always double-check the relish label—some brands are sweeter than others, so adjust sugar to taste if needed. The dried dill is key for that nostalgic flavor, but fresh works too if you've got it.
No mayonnaise? Greek yogurt or vegan mayo keeps it creamy. Skip the relish? Diced pickles or a splash of pickle juice adds that tang. The sugar might seem odd, but trust me—it balances the acidity from the vinegar and makes the dressing shine. For extra crunch, toss in a handful of chopped pecans or walnuts. The dressing can be made a day ahead, but toss with beans just before serving so they stay crisp. If you're feeling fancy, add a sprinkle of paprika or a dash of hot sauce for a little kick.
This salad tastes even better the next day—flavors meld beautifully when chilled. Store in an airtight container with parchment paper between layers to keep beans from getting soggy. Keeps for 5-6 days in the fridge. For potlucks, I double the batch and pack it in individual containers so everyone gets a perfect portion. The dressing separates? Just give it a quick stir before serving—no big deal.
Why You'll Love This Recipe
- No-Cook Magic: I swear by this one—just toss the beans (kidney, green, wax) with mayo and onion, no heat needed. The wax beans add that satisfying crunch, and the kidney beans keep it hearty without any fuss.
- Creamy Crunch Balance: That mayo-onion dressing? It’s the secret weapon. The creamy richness pairs perfectly with the wax beans’ snap, while the kidney beans add earthiness—like a hug in salad form.
- Potluck Proven: I’ve brought this to every summer gathering, and it’s always the first to disappear. No reheating, no fuss—just scoop it into a bowl and let the flavors shine. (Yes, even at picnics.)
- Budget-Friendly Pantry Staple: Three cans of beans, mayo, onion—it’s the kind of meal that stretches dollars without sacrificing taste. Leftovers? They’re even better the next day, honestly.
Step-by-step instructions for Betty Crocker's 3 bean salad
Here's how to create that perfect balance of creamy, crunchy, and tangy flavors everyone loves.
Drain and Rinse All Three Bean Varieties
Open each can of kidney beans, green beans, and wax beans and drain them thoroughly into a colander. Rinse them under cool water to remove any excess starch or canning liquid. This step is crucial because leftover liquid can make your salad watery instead of creamy. I like to give them a good shake in the colander to remove any stubborn bits clinging to the beans.
Once drained, spread the beans on a clean kitchen towel or paper towels and pat them dry gently. This helps the mayonnaise cling better later. You should have about 3 cups of combined beans once fully drained and dried—this is your base texture for the salad. Keep them in separate piles for now so you can mix them evenly later.
Finely Dice the Onion and Celery
Peel the ½ cup yellow onion and cut it into quarters. Remove the root end and slice each quarter into thin half-moons. For the 1 cup celery, trim off the leafy tops and cut the stalks into small, even pieces. I aim for diced pieces about ¼-inch in size—this ensures they'll blend smoothly with the beans without overpowering the texture.
Here's a pro tip: If you're not comfortable with knife skills, pulse the onion and celery in a food processor until finely chopped. Just be careful not to over-process, or you'll end up with a mushy salad instead of a crunchy one. The onion should be so finely diced that it nearly disappears when mixed in.
Combine All Ingredients in a Large Bowl
In a large mixing bowl, add all the drained beans, the finely diced onion, and the celery. Give everything a gentle stir with a wooden spoon to distribute the ingredients evenly. Now it's time to add the creamy base—pour in the 1 cup mayonnaise and mix thoroughly. The mayonnaise should coat each bean completely, creating that signature creamy texture.
Next, add the ½ cup sweet pickle relish, 1 tablespoon dried dill weed, ½ teaspoon salt, ¼ teaspoon black pepper, 1 tablespoon white vinegar, and 1 tablespoon sugar. The vinegar and sugar might seem like an odd pairing, but they balance each other perfectly—the vinegar brightens the flavors while the sugar rounds out the tanginess. Mix everything together until fully combined and the relish is evenly distributed.
Chill for Maximum Flavor Development
Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 2 hours, but I recommend letting it sit overnight if possible. This chilling time is what transforms a good salad into a great one. The flavors meld together, the beans absorb the creamy dressing, and the texture becomes just right—neither too soft nor too crunchy.
I know it's tempting to eat it right away, but trust me, the wait is worth it. When you're ready to serve, give the salad one final stir to redistribute any settled ingredients. The ideal texture should be creamy yet still have a satisfying bite from the beans and celery. If it seems too thick after chilling, you can loosen it with a splash of water or a little extra mayonnaise if needed.
Pro Tips For Making Betty Crocker 3 Bean Salad
- Drain and Rinse Beans: The canned beans in this recipe come packed in saltwater—skip the rinse, and your salad will taste like a swimming pool. Give them a quick cold-water rinse and drain thoroughly, then pat dry with a kitchen towel. That extra step keeps the mayo from turning into soup.
- Cut Onion Like a Pro: Thinly slice that yellow onion into 1/8-inch strips—no dice, no chunks. The goal is to soften it without turning it to mush, and small pieces cook faster. Toss them in the salad right after cooking (or soak in cold water for 5 minutes first) to mellow the bite.
- Let the Salad Rest: Mixing everything together and diving in right away? Bad move. Give the beans and dressing 10 minutes to marry—this is when flavors actually blend. Cover the bowl while you wait; the mayo will thank you by staying creamy, not greasy.
- Upgrade the Mayo: Betty Crocker’s recipe calls for plain mayo, but a spoonful of Dijon mustard (start with 1 teaspoon) cuts the richness and adds depth. If you’re feeling fancy, swap half the mayo for Greek yogurt—it keeps the salad lighter but still holds together. (Yes, even if you’re impatient like me.)
Wine and beer pairings for this betty crocker 3 bean salad
Crisp White Wine
For this creamy, tangy salad, I reach for a dry Riesling or Sauvignon Blanc—both wines cut through the richness of the mayo while complementing the dill and vinegar notes. A German Riesling with its bright acidity and subtle honeyed finish balances the salad’s sweet and savory elements beautifully.
If you prefer something citrus-forward, a New Zealand Sauvignon Blanc with its grassy, zesty profile pairs wonderfully too. 🍷
Light Beer Options
A wheat beer or pilsner works perfectly with this salad’s creamy texture and tangy dressing. Try a Blue Moon Belgian White for its coriander and citrus notes, which echo the dill and vinegar in the salad.
For something lighter, a crisp German Pilsner like Warsteiner provides a clean, refreshing contrast. Avoid heavy lagers or dark beers—they’ll overpower the delicate flavors. 🍺
Sparkling Wine
If you’re serving this salad at a celebration, a dry sparkling wine like Prosecco or Cava adds a festive touch. The bubbles cleanse your palate between bites, making the creamy dressing feel even lighter.
I love pairing it with a Spanish Cava—its crisp acidity and subtle almond notes enhance the salad’s texture and flavors. Chill the wine for 30 minutes before serving to match the salad’s cool temperature. ✨
Non-Alcoholic Pairings
Don’t skip the fun if you’re avoiding alcohol! A sparkling apple cider like Martinelli’s or a ginger beer with a squeeze of lime adds a refreshing zing. For something more traditional, try a sparkling water with a splash of cucumber-infused syrup—it mimics the salad’s fresh, crunchy elements.
Serve it ice-cold to keep the flavors bright and crisp. 💧
Nutrition facts
Frequently asked questions
Can I use dried beans instead of canned for this recipe?
Yes, but you'll need to soak them first! Soak 1 cup dried kidney beans, 1 cup dried green beans, and 1 cup dried wax beans overnight in water, then boil for 45-60 minutes until tender. Drain and rinse thoroughly before mixing with other ingredients. The texture will be slightly firmer than canned beans, so adjust by adding 1 extra tablespoon of mayonnaise for creaminess.
Why does my 3 bean salad get watery after chilling?
This usually happens when beans aren't drained well or the dressing is too thin. Always rinse canned beans thoroughly and pat them dry before mixing. For extra insurance, add 1 tablespoon of cornstarch to the dressing to thicken it. If it's already watery, mix in 1-2 tablespoons of mayo or let it sit uncovered in the fridge for 15 minutes to evaporate excess moisture.
How can I make this salad vegetarian-friendly?
This recipe is already vegetarian, but you can enhance it by adding ½ cup chopped pecans or walnuts for crunch. For extra protein, stir in ½ cup cooked quinoa or ½ cup chickpeas when mixing. The classic version pairs beautifully with grilled tofu or veggie burgers for a complete meal. Just omit any meat additions like bacon or ham.
Can I make this salad ahead of time?
This salad tastes even better after 24 hours in the fridge as flavors meld. Store in an airtight container with parchment paper between layers to maintain bean crispness. Keep it refrigerated for up to 5-6 days. For serving, give it a final stir and check seasoning—you may need to add a pinch more salt or pepper after chilling.
What's the best way to serve this classic salad?
This versatile salad works perfectly as a side for BBQ meats, fried chicken, or ham sandwiches. For a main dish, serve it on a bed of lettuce with crackers or crusty bread. At potlucks, bring individual portions in small containers so everyone gets a perfect serving. The creamy texture makes it ideal for picnics or church gatherings too!