Encore Salad (Three-Bean Salad)

“This salad may be better known as ‘Three Bean Salad.’ Although technically this would be a Four Bean Salad. A classic potluck salad, it gets better the longer it sits.” – April Ferre

“At one time, three bean salads were all the rave. When you made this for a potluck, everyone always requested the recipe. Now you can find it in the can, but homemade is still the best. Adding a little bit of this to the top of a tossed green salad makes for an extra special treat.” – Calla Ferre

Encore Salad (Three-Bean Salad)

Course: Salads – Green & Vegetable


  • 1 16-Ounce Can Cut Green Beans Drained (2 Cups)
  • 1 16-Ounce Can Cut Yellow Wax Beans Drained (2 Cups)
  • 1 16-Ounce Can Red Kidney Beans Drained (2 Cups)
  • 1 16-Ounce Can Garbanzo Beans Drained (2 Cups)
  • 1 Medium Green Pepper Thinly Sliced In Rings
  • 1 Medium Onion Sliced & Separated Into Rings
  • 1/2 Cup Sugar
  • 1/2 Cup Salad Oil
  • 1/2 Cup Wine Vinegar
  • 1/2 Teaspoon Salt


  • Combine vegetables. Mix remaining ingredients; add to vegetables, tossing to mix. Cover and marinate several hours or overnight, stirring several times.
  • Before serving, stir, then drain. Makes 12 servings.

1970s Recipe – Jean Hansen