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Three Bean Corn Salad

Here is a delicious, inexpensive recipe for a picnic or potluck supper. This old-fashioned Three Bean Corn Salad should be perfect in either case. Three Bean Corn Salad

Serves 10.


  • 1 1/2 c frozen green beans
  • 1 1/2 c cooked white beans (navy, cannellini, or Great Northern beans), rinsed and drained
  • 1 1/2 c cooked or canned black beans or kidney beans, rinsed and drained
  • 1-15 oz can whole kernel corn, rinsed and drained
  • 1 small green pepper, chopped
  • 1 small red onion, chopped
  • 1/4 c fresh parsley, finely chopped
  • 2/3 c apple cider vinegar
  • 3/4 c sugar
  • 1/3 c vegetable oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp celery seed


  1. In a small saucepan, bring 2 cups of lightly salted water to a boil.
  2. Drop the green beans into the water. Bring to a rolling boil.
  3. Lower heat and simmer uncovered 3 minutes.
  4. Remove, drain well, and cool.
  5. In a small bowl or jar, combine the vinegar, sugar, oil, salt, pepper, and celery seed. Set aside.
  6. In a 2-quart covered casserole dish, combine the cooled green beans, navy beans, black beans, corn, green pepper, red onions and parsley.
  7. Add the vinegar mixture and toss well.
  8. Refrigerate overnight or at least 4 hours before serving.
  9. Toss again before serving.

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