Calico Three Bean Salad

Shared with love from Lauren Flake. Her mother’s favorite summer salad, adapted from The Fredericksburg Home Kitchen Cookbook. Perfect for a summer potluck or easy dinner at The Turquoise Table.


  • 1 can green beans, drained
  • 1 can red kidney beans, drained
  • 1 can yellow wax beans, drained
  • 1/2 cup green pepper, chopped
  • 1/2 cup green onion, chopped
  • 1/2 cup celery, chopped
  • 1/2 cup salad oil (I used canola oil)
  • 1/2 cup sugar
  • 3/4 cup vinegar
  • 1 teaspoon salt
  • 1 teaspoon pepper


  1. In a large bowl, mix beans, green pepper, onion, and celery.
  2. In a small saucepan over medium heat, stir oil, sugar, vinegar, salt and pepper. Heat just enough to dissolve sugar. Pour over bean mixture. Cover and refrigerate 24 hours before serving.