Above view of honey mustard three bean salad recipe in a mixing bowl

Honey Mustard Three Bean Salad

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

Recipe By: Madeline
Prep: 5 minutesCook: 15 minutesTotal: 20 minutes
Servings: 8 servings 1x


  • 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


  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. 


** 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.