Three Bean Salad

Kidney friendly three bean salad with green beans, wax beans, kidney beans, onion, and tangy vinegar dressing.
Appropriate for: Low-calorie, Low-cholesterol, Low-phosphorus, Low-potassium, Low-protein
Diet preference: Dairy-free, Gluten-free, Vegetarian
Meal type: Easy, Salad, Side dish
Season: Fall, Winter
Cuisine type: American
Ingredients
Yield:
16 servings
  • 1 can low sodium green beans, drained and rinsed
  • 1 can low sodium wax beans, drained and rinsed
  • 1 can low sodium kidney beans, drained and rinsed
  • 1 small yellow or white onion, sliced into thin rings
Dressing
  • ⅔ cup white vinegar
  • ⅓ cup vegetable oil
  • 1 teaspoon pepper
  • ½ teaspoon celery seed
  • 2 tablespoons sugar
Three bean salad with green beans, wax beans, kidney beans, onion, and tangy vinegar dressing
Directions
Prep: 10 min, Cook: 12 hr, Total: 12 hr 10 min
  1. Drain and rinse the green beans, wax beans, and kidney beans.
  2. Slice the onion into thin rings.
  3. In a large bowl, combine the green beans, wax beans, kidney beans, and onion.
  4. In a separate bowl, whisk together the white vinegar, vegetable oil, pepper, celery seed, and sugar.
  5. Pour the dressing over the bean mixture.
  6. Toss gently until the beans and onion are evenly coated.
  7. Cover and refrigerate for at least 12 hours before serving.
  8. Stir before serving.
Nutritional Information
Serving size: 1/2
  • Calories: 71 kcal
  • Carbohydrates: 6 g
    • Dietary Fiber: 2 g estimated
    • Total Sugars: 2 g
  • Protein: 2 g estimated
  • Fat: 5 g
    • Saturated Fat: 0.5 g estimated
  • Cholesterol: 0 mg
  • Sodium: 60 to 120 mg estimated, depending on the beans used
  • Potassium: 89 mg
  • Calcium: 19 mg
  • Phosphorus: 22 mg

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These recipes are for informational use only and not a substitute for medical or dietary advice. Consult your healthcare provider or dietitian for personalized guidance.
© 2026 National Kidney Foundation, Inc.