Three Bean Salad

Dave B


The original recipe came from Myra's mom Jean Dials. She use to make this for the annual Stepp Family Reunion, in Inez, KY. Myra introduced me to it at Pancake Pantry in Gatlinburg TN and said how much it reminded her of her moms. I was hooked and beg her to fix it every chance I get. Enjoy!!!

★★★★★ 1 vote
20 Min
No-Cook or Other


14.5oz can(s)
green beans
14.5oz can(s)
yellow wax beans
15oz can(s)
light red kidney beans
1/4 c
chopped green bell pepper
1/4 c
chopped red bell pepper
1/2 c
thin sliced sweet onions
1/2 c
salad oil
3/4 c
red wine vinegar
1 tsp
1/2 tsp
black pepper
3/4 c
sugar (splenda can be substituted)
14.5oz can(s)
garbanzo beans (chick peas)


1Drain and rinse beans with cold water.
2Chop peppers and onions. We actually use a mixture of red, green yellow and orange bell peppers
3Mix beans, peppers and onions together
4Whisk together oil, vinegar, salt, black pepper, and sugar (or Splenda)
5Pour over bean mixture and stir gently to coat. Cover tightly and refrigerate over night or for at least a couple of hours. Enjoy!!