Salad: United States – Great Plains United States (South Dakota) – Three Bean Salad

Serving Size: 6

Approximate Time

Prep 20 min

Cook 0 min

Additional 2 hrs

Total 2 hrs 20 min

Ingredients

- 2 (15 oz / 425 g) cans green beans, drained and rinsed
- 1 (15 oz / 425 g) can wax beans, drained and rinsed
- 1 (15 oz / 425 g) can kidney beans, drained and rinsed
- 1 small red onion, finely chopped (about 3 oz / 85 g)
- 1 medium green bell pepper, seeded and finely diced (about 6 oz / 170 g)
- 1/4 cup (60 ml) chopped celery (optional for extra crunch)
- 1/4 cup (15 g) chopped fresh parsley (optional)
- 1/2 cup (120 ml) apple cider vinegar
- 1/3 cup (67 g) granulated sugar
- 1/3 cup (80 ml) vegetable oil (or light corn oil)
- 1 tbsp (15 ml) prepared mustard (Dijon or yellow)
- 1 tsp (5 g) kosher salt, divided
- 1/4 tsp (1 g) freshly ground black pepper
- 1/2 tsp (1 g) celery seed
- 1/2 cup (120 ml) sweet pickle relish (optional, for sweeter Midwestern-style versions)

Instructions

Short Description:
A classic South Dakota-style Three Bean Salad combining green beans, wax beans, and kidney beans tossed in a sweet-and-tangy vinaigrette with crisp vegetables for texture. Chill before serving so the sweet-sour dressing mellows and coats the beans evenly.

Regional Notes:
This Great Plains / South Dakota variation emphasizes the traditional trio of green, wax, and kidney beans commonly used in Midwestern home cooking and favors a distinctly sweet-and-sour vinaigrette (sugar plus apple cider vinegar) rather than a creamy dressing. Canned beans are often used locally for convenience, and a touch of celery seed or pickle relish is typical for the familiar Midwest flavor profile.

1. In a very large bowl, combine the drained and rinsed green beans, wax beans, and kidney beans. Add the chopped red onion, diced green pepper, and chopped celery if using.
2. In a separate bowl or measuring cup, whisk together the apple cider vinegar, granulated sugar, vegetable oil, prepared mustard, celery seed, 3/4 tsp (about 4 g) of the salt, and the black pepper until the sugar is mostly dissolved and the dressing is smooth. If using sweet pickle relish, stir it into the dressing now.
3. Pour the dressing over the bean mixture and toss gently but thoroughly to coat all pieces. Taste and add the remaining salt if needed.
4. Cover tightly and refrigerate for at least 2 hours, preferably overnight, so the flavors meld and the dressing sweetens the beans. Stir once before serving and sprinkle with chopped parsley if desired.
5. Serve chilled or at cool room temperature as a salad course or side; keep refrigerated and consume within 3–4 days.