Make this Honey Mustard Three Bean Salad with a delicious bean salad vinaigrette for the perfect savory, sweet summer side dish. It comes together in less than 30 minutes and gets better over time!
30 minutes
Minimal prep
You’ll Learn: How to compose a balanced salad with texture and crunch
Worth It: It’s a satisfying, protein-forward option that actually keeps you full
Bonus: Easy to tailor to common diets
Why You’ll Love this recipe
- Satiating veggie salad – The three bean salad had the perfect tangy flavor that was slightly sweet. The beans are packed with protein and fiber to make this vegetarian dish so filling.
- Deliciously easy dressing – I love the honey mustard bean salad vinaigrette. It is the BEST dressing and takes the bean salad to the next level
- Summer side staple – This bean salad recipe is perfect for a summer side dish. Bring it to your next barbecue or potluck!
Serving Suggestions
This three bean salad is perfect for summer parties. Pair it with all of your grilling favorites! Grilled caesar salad, grilled watermelon salad, some chicken thighs, turkey burgers, or steak. I love grilling because it makes for easy clean up, and keeps the heat out of the kitchen. This is also a great side for a sandwich!
For dessert, make a quick chocolate dip for fruit to keep it easy and avoid using the oven!
Three bean salad ingredients
- Green beans – I prefer fresh green beans over canned green beans for this recipe
- Kidney beans – I use a 15-ounce can of kidney beans for my salad
- Chickpeas – chickpeas are the same thing as garbanzo beans, so you can use a can that says either!
- White onion – I love the white onion flavor with the beans in this salad, but you could also use red onion
- Salt and pepper – add salt and pepper to taste
Honey mustard dressing ingredients
- Avocado oil – I used avocado, but you can use any neutral tasting oil like light olive oil or grape seed oil
- Yellow mustard – I love the bright flavor of the yellow mustard in this dressing
- Whole grain mustard – the whole grain mustard adds a bit of texture, but you can also use dijon mustard
- Honey – honey provides all the sweetness in this delicious bean salad dressing
- Apple cider vinegar – if you don’t have apple cider, you could also use lemon juice
Ingredient Substitutions
You can mix up the combination of beans depending on your preference. I love the dark red kidney beans with green beans and chickpeas, but there are so many options: black beans, cannellini beans, wax beans, whatever you enjoy!
For even more crunch in your salad, add some bell peppers! You can also top the salad with fresh herbs likes parsley, basil or mint. If you would like, you could add some grated garlic to your dressing.
How to make Honey Mustard Three Bean Salad
Step 1: Blanch green beans
To begin, slice green beans into thirds. Bring a pot of salted water to a boil and prepare a bowl of ice water for an ice bath.
Then, add sliced green beans to the pot of boiling water to blanch them. Leave them in the boiling water for 5 minutes and then transfer to the ice bath.
Step 2: Make Honey Mustard dressing
While the beans blanch, prepare the honey mustard dressing. Whisk together the yellow mustard, whole grain mustard, honey, apple cider and oil. Set aside.
Step 3: mix it all together
Then, slice white onion into thin strips. Open, drain and rinse the cans of kidney beans and chickpeas.
Add the kidney beans and chickpeas to a large bowl along with the onion and blanched and drained green beans.
Finally, pour the honey mustard dressing into the bowl and give it a good stir. Add the half teaspoon salt and pepper to the bowl and toss again.
Make the perfect summer side dish
Serve this three bean salad recipe along some grilled meat. These are some of my favorite grilling recipes to serve it with.
Storage
Store this savory sweet three bean salad and bean salad vinaigrette in the fridge for up to 4 days. I like to let it come to room temperature before serving.
Check out these other summer side dishes!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
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Recipe
Honey Mustard Three Bean Salad
Ingredients
- 8 oz green beans
- 1/2 white onion
- 1 can kidney beans
- 1 can chickpeas
- 1 tbsp whole grain mustard
- 2 tbsp yellow mustard
- 2 tbsp honey
- 2 tbsp apple cider vinegar
- 1/4 cup avocado oil – or any neutral oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Slice green beans into thirds. Bring a pot of salted water to a boil and prepare an ice bath by filling a small bowl with ice cubes and cold water. Add sliced green beans to the pot of boiling water to blanch. Leave them in the boiling water for 5 minutes and then transfer to the ice bath.
- While the beans blanch, prepare the honey mustard dressing by whisking together the yellow mustard, whole grain mustard, honey, apple cider and oil. Set aside.
- Slice white onion into thin strips. Open, drain and rinse the cans of kidney beans and chickpeas. Add the kidney beans and chickpeas to a large mixing bowl along with the onion and blanched and drained green beans.
- Pour the honey mustard dressing into the bowl and toss to combine. Add the salt and pepper to the bowl and toss again.
Recipe Notes
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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