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Honey Mustard Three Bean Salad

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By: MadelinePosted: 06/03/2021Updated: 06/03/2021

This post may contain affiliate links. Please read my disclosure policy.

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!

Above view of honey mustard three bean salad in a serving bowl

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!

Above view of honey mustard dressing for three bean salad recipe

Kitchen tools

  • Large pot for blanching beans
  • Mixing bowls
  • Measuring spoons
  • Liquid measuring cup
  • Mixing spoons
Above view of ingredients for honey mustard three bean salad recipe

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
Above view of step by step assembly of honey mustard three bean salad

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.

  • Marinated Grilled Chicken Thighs
  • Ginger Lime Grilled Chicken
  • Perfectly Grilled Steak
Three quarter view of three bean salad recipe made with a honey mustard salad dressing

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!

Image for pinning honey mustard three bean salad recipe on pinterest
Above view of honey mustard three bean salad recipe in a mixing bowl
Recipe

Honey Mustard Three Bean Salad

★★★★★ 5 from 11 reviews

Make this savory sweet three bean salad recipe tossed in a honey mustard dressing

Recipe By: Madeline
Prep: 5 minutesCook: 15 minutesTotal: 20 minutes
Print Pin it Rate recipe Save recipe
Servings: 8 servings 1x

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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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Honey Mustard Three Bean Salad?

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About Madeline

Hi, I'm Madeline! I am so excited to share my healthy and approachable recipes with you. Here you will find simple, comforting recipes that the whole family will enjoy. Turn on your favorite playlist or podcast and let's get cooking!

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Amy says

    Posted on 6/3 at 10:18 pm

    This dish is amazing!! So tasty and great as a side to any meal!!

    ★★★★★

    Reply
    • Madeline says

      Posted on 6/8 at 11:11 am

      thank you!!

      Reply
  2. Emily OReilly says

    Posted on 6/8 at 1:15 pm

    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!

    ★★★★★

    Reply
    • Madeline says

      Posted on 6/17 at 9:49 pm

      YAY! this just made my night! thank you!

      Reply
  3. Emily says

    Posted on 6/28 at 2:14 pm

    So simple and delicious! I added Chicken Sausage for protein and it’s a great lunch for the work week.

    ★★★★★

    Reply
    • Madeline says

      Posted on 7/1 at 9:25 am

      ooo love that!

      Reply
  4. Sara says

    Posted on 6/29 at 6:03 pm

    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.

    ★★★★★

    Reply
    • Madeline says

      Posted on 7/1 at 9:09 am

      yay!! wonderful!

      Reply
  5. Jessica says

    Posted on 7/4 at 8:36 pm

    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!

    ★★★★★

    Reply
    • Madeline says

      Posted on 7/6 at 7:27 am

      amazing!! thank you so much!

      Reply
  6. Alisha says

    Posted on 7/19 at 9:58 pm

    Made this over the weekend and it was absolutely delicious!

    ★★★★★

    Reply
    • Madeline says

      Posted on 7/25 at 8:28 pm

      amazing! thank you!

      Reply
  7. Debbie says

    Posted on 8/18 at 7:43 am

    Could I make the day before or should it be made the day it will be served?

    Reply
    • Madeline says

      Posted on 8/18 at 11:30 am

      You can definitely make ahead!! I actually prefer the flavor as it sits!

      Reply
  8. Emily Magee says

    Posted on 9/19 at 12:17 pm

    LOVED this recipe. Eager to make again!

    ★★★★★

    Reply
    • Madeline says

      Posted on 9/20 at 4:19 pm

      Yay thanks Emily!

      Reply
  9. Alyson says

    Posted on 1/5 at 8:03 pm

    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

    ★★★★★

    Reply
    • Madeline says

      Posted on 1/6 at 1:36 pm

      yay thanks Alyson! love when the leftovers are still as good (or better!)

      Reply
  10. Valerie says

    Posted on 6/10 at 1:23 pm

    This is a Party in my mouth full of flavors! I LOVE this bean salad! I will definitely make this again and add it to my salad pins! Thank you so much for this tasty recipe! 👍

    ★★★★★

    Reply
    • Madeline says

      Posted on 6/10 at 2:58 pm

      hahah I love it! thanks Valerie!

      Reply
  11. Nikki says

    Posted on 6/22 at 5:23 pm

    Is it best served cold or warm?

    Reply
    • Madeline says

      Posted on 6/26 at 3:50 pm

      I prefer it chilled!

      Reply
      • Nana says

        Posted on 6/30 at 3:15 pm

        Madeline, When unexpected guests arrive, or those personal hunger strikes that cannot be satisfied with tall glasses of water, I want to be ready and equipped to handle the situation with healthy food choices. Therefore, I am a big proponent for having nutritious food options prepared ahead of time. Well, let me tell you, this honey mustard three bean salad recipe is definitely on my list of dishes to have on hand! Only problem was, once I prepared it, there was not much left to consider refrigerating it. Needless to say, the recipe has to be doubled! THANK YOU for sharing this nutritious-delicious salad recipe with us!

        ★★★★★

        Reply
        • Madeline says

          Posted on 7/6 at 3:30 pm

          thank you so much! I love hearing that!! so glad you love it

          Reply
  12. Katie says

    Posted on 8/29 at 10:50 am

    I made this to bring to a family BBQ and everyone loved it.. very easy too! I will be making again!

    ★★★★★

    Reply
    • Madeline says

      Posted on 8/29 at 2:23 pm

      love that! thanks Katie!

      Reply
  13. Brenda says

    Posted on 12/2 at 2:11 pm

    So far I’m finding this salad too sweet

    Reply
    • Madeline says

      Posted on 12/3 at 10:42 am

      Thanks for the feedback, Brenda! If you make it again and would like it less sweet, I would recommend cutting the honey in half.

      Reply
  14. Big mama says

    Posted on 12/31 at 2:07 pm

    Has anyone used canned green beans instead of fresh?

    Reply
    • Madeline says

      Posted on 1/1 at 11:28 am

      You could use canned green beans. They do not need to be blanched since they are already cooked. One thing to note is that they will have a different consistency than fresh green beans. Hope this helps!

      Reply

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Hi, I'm Madeline! I am so excited to share my healthy and approachable recipes with you. Here you will find simple, comforting recipes that the whole family will enjoy. Turn on your favorite playlist or podcast and let's get cooking!

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