Three Bean Salad with Corn

Three Bean Salad with Corn

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appagey 1

"Makes a lot but always goes fast! Plus it is cheap to make!"
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8 h 15 m servings 291 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 291 kcal
  • 15%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 50.4g
  • 16%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 713 mg
  • 29%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. Mix kidney beans, wax beans, green beans, garbanzo beans, corn, mushrooms, onion, green bell pepper, cider vinegar, 1/2 cup sugar, vegetable oil, black pepper, salt, basil, and oregano in a large bowl.
  2. Chill in refrigerator for 8 hours or overnight.
  3. Stir 1/4 cup sugar into the bean salad. Taste and add more if needed to balance vinegar flavor.


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This salad was very colorful and had a lot of texture. It was good, but, not great for us. I think it needed to have more dressing and for our taste needed a little more tang. I didn't add th...

I made this recipe as directed, only not using the mushrooms. I have family members that do not like them. I gave this 3 stars because not only did I just think the flavor was so- so, the rest o...

I have made this a few times. Use any canned beans you want. I left out the mushrooms and the extra sugar isn't necessary. It's delicious every time and super easy!!!

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