herbologiumPLANTS · FOOD · INHERITANCE
My box
The Kitchen · Recipe

Three bean salad

Canned beans and a vinegar dressing

Three kinds of canned beans are combined with chopped vegetables and a sweet-sour dressing.

10 min · 8 servings

Reported source details; omitted times or yields remain unreported.

Recipe source: joel-maxuel

Jump to recipe

Not independently kitchen-tested by Herbologium.

AI-generated serving illustration of three bean salad with selected recipe ingredients on Taj Mahal quartzite, with flax linen and a brass utensil.

AI-generated illustration: OpenAI image generation · Herbologium art direction. Three bean salad — AI-generated serving illustration. https://herbologium.com/recipe-illustrations.json · AI-generated illustration; no blanket reuse license stated · AI-generated food scene refined to use Taj Mahal quartzite, flax linen and brushed brass, with a small visible herbologium.com mark. Separate portrait and landscape compositions; responsive sizes and JPEG/WebP encoding with embedded AI provenance.

Download pin imageSave image to Pinterest ↗
ON THE RECIPE CARD

Gather & make

8 servings (source) · Original source quantities

Gather

  • 1/3 cup Salad Oil (olive oil, canola, or sunflower)
  • 1/2 cup Cider Vinegar
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1/4 cup Sugar
  • 1/2 tsp Celery Seed
  • 1 can Cut Green Beans
  • 1 can Cut Waxed Beans
  • 1 can Red Kidney Beans
  • 1 Carrot, thinly sliced
  • 1 small Onion, chopped
  • 1 Bell Pepper

Meet the plants

Make

  1. 01

    Put dressing ingredients in a large salad bowl an whisk until blended.

  2. 02

    Empty cans of beans into a colander and rinse under cold water.

  3. 03

    Chop remaining vegetables and add to dressing. Add beans and gently stir.

  4. 04

    Refrigerate for at least an hour before serving, stirring occasionally.

joel-maxuel · Public Domain Recipes · public-domain dedication / Unlicense. Editorially reviewed against the cited source. Not independently kitchen-tested by Herbologium. Timings and yields are those reported by the source; omitted values remain unreported.

Keep what you learn

Your kitchen notes

Cooking dates, substitutions, and things to try next time. Kept privately in this browser.

FROM THE STOVE TO THE BOX

Your times at the table.

A date, a substitution, a small discovery to bring to the next meal.

Opening your cooking notes…

Your notes on this card

What worked, what you changed, what you want to remember. Private to this browser.

Food & place

Follow this recipe into the Atlas.

This recipe has no assigned place connection in the current source review. Explore the Atlas or follow its ingredients below.

FOLLOW AN INGREDIENT

From the pot to the collection.

Places in the pantry

Accounts in our Atlas that share these ingredients.

Michoacán →Korea →The Maghreb →Saint-Louis, Senegal →Bring a plant to the study table →

THE THINGS WE PASS ON

Keep this recipe in a booklet.

Gather public recipes, regional folios and your family cards into a collection to print. Keep the original words, scans, names and stories together; add cooking notes when you want them.

Begin with a sourced public recipe or regional folio, or add your own family recipes and stories.

Keep the source beside the recipe

Sources & presentation

Collection updated: October 17, 2026

joel-maxuel. (2022). Three Bean Salad.

https://publicdomainrecipes.com/bean-salad/

Reviewed version: https://github.com/ronaldl29/public-domain-recipes/blob/134e22f11e4d14e66ee587b1dd3a266e5646d387/content/bean-salad.md

Public-domain dedication / Unlicense · https://github.com/ronaldl29/public-domain-recipes/blob/134e22f11e4d14e66ee587b1dd3a266e5646d387/LICENSE.md

Changes: Ingredient and numbered method text transcribed from the pinned source; Markdown formatting and links converted to plain text. Introductory prose, photographs and optional storage claims are omitted. Herbologium supplies the title, summary and connected readings. Original quantities are fixed; no automatic scaling.

Editorially reviewed against the cited source. Not independently kitchen-tested by Herbologium. Timings and yields are those reported by the source; omitted values remain unreported.

KEEP THE MAKER

joel-maxuel · 2022

Public-domain dedication / Unlicense

Editorially reviewed against the cited source. Not independently kitchen-tested by Herbologium. Timings and yields are those reported by the source; omitted values remain unreported.

What changed in this presentation?

Ingredient and numbered method text transcribed from the pinned source; Markdown formatting and links converted to plain text. Introductory prose, photographs and optional storage claims are omitted. Herbologium supplies the title, summary and connected readings. Original quantities are fixed; no automatic scaling.

Public-domain dedication / Unlicense · terms ↗Source version & contributor history ↗
About this recipe and its connections

The recipe and its maker

Three kinds of canned beans are combined with chopped vegetables and a sweet-sour dressing.

This is joel-maxuel’s version, published in 2022. Editorially reviewed against the cited source. Not independently kitchen-tested by Herbologium. Timings and yields are those reported by the source; omitted values remain unreported.

joel-maxuel

A thread to follow

The ingredient links lead to botanical profiles and, where available, separately sourced stories, places and research. A shared ingredient does not transfer the claims of one reading to another.

Something to add or correct? Prepare a note for the collection.

The cards beside this one

Follow the thread.

Back to the kitchen