Honey Mustard Three Bean Salad
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Make this Honey Mustard Three Bean Salad recipe for the perfect savory, sweet summer side dish. It comes together in less than 30 minutes and gets better over time!
Make the best three bean salad with a simple honey mustard dressing
In college I used to go to the salad bar and load up on ALL the toppings. They had the best three bean salad there and I am finally getting around to recreating it.
The three bean salad had the perfect tangy flavor that was slightly sweet. I made this honey mustard three bean salad with that tangy, savory, sweet combo in mind!
Kitchen tools
- Large pot for blanching beans
- Mixing bowls
- Measuring spoons
- Liquid measuring cup
- Mixing spoons
Three bean salad ingredients
- Green beans
- Kidney beans
- Chickpeas
- White onion
- Salt and pepper
Honey mustard dressing ingredients
- Avocado oil (or any neutral tasting oil)
- Yellow mustard
- Whole grain mustard
- Honey
- Apple cider vinegar
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 an ice bath by filling a small bowl with ice cubes and cold water.
Thne, 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 by whisking 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 mixing bowl along with the onion and blanched and drained green beans.
Finally, pour the honey mustard dressing into the bowl and toss to combine. Add the 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 Instructions
Store this savory sweet three bean salad recipe 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!
- Peanut Broccoli Pasta Salad
- Italian Pantry Pasta Salad
- Slow Roasted Tomato and Burrata Salad
- Buffalo Ranch Potato Salad
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!
Honey Mustard Three Bean Salad
Make this savory sweet three bean salad recipe tossed in a honey mustard dressing
Ingredients
- 8oz 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.
Notes
** For best flavor I like to make this bean salad a few hours before serving so that the dressing has time to soak into the beans.
Amy says
This dish is amazing!! So tasty and great as a side to any meal!!
★★★★★
Madeline says
thank you!!
Emily OReilly says
OMG..this is one of the best side dishes I have ever made! SO easy! I made it while grilling salmon that’s how fast it was. It was the perfect side dish for salmon. This is my new favorite side! Thank you so much!
★★★★★
Madeline says
YAY! this just made my night! thank you!
Emily says
So simple and delicious! I added Chicken Sausage for protein and it’s a great lunch for the work week.
★★★★★
Madeline says
ooo love that!
Sara says
Thanks for the dinner inspiration. I took a short cut on the dressing, but never would have thought to combine the 3 beans like this. Yum.
★★★★★
Madeline says
yay!! wonderful!
Jessica says
Delish! Such a tasty recipe & it was so nice to have something easy & clean to take as a july4 side dish! I love the tang from the apple cider vinegar & 2 different mustards!
★★★★★
Madeline says
amazing!! thank you so much!
Alisha says
Made this over the weekend and it was absolutely delicious!
★★★★★
Madeline says
amazing! thank you!
Debbie says
Could I make the day before or should it be made the day it will be served?
Madeline says
You can definitely make ahead!! I actually prefer the flavor as it sits!
Emily Magee says
LOVED this recipe. Eager to make again!
★★★★★
Madeline says
Yay thanks Emily!
Alyson says
So simple yet tasty! I made at lunch & we all devoured it at dinner. We had with grilled chicken and it’s delicious- actually even better the next day! It’s been my lunch for the last 2 🙂 can’t wait to make again
★★★★★
Madeline says
yay thanks Alyson! love when the leftovers are still as good (or better!)