Three-bean salad is the perfect side dish for your next potluck, picnic or family gathering and this recipe is a cinch to make. Simply pair crisp green beans, dark red kidney beans and garbanzo beans with freshly sliced red onion and a sweet and tangy honey mustard dressing. Voila! You’ve got a fresh take on classic 3-bean salad.
Three Bean Salad with Tangy Honey Mustard
Classic three bean salad is a timeless family favorite. Whether you double or triple the recipe for a gathering or make a small batch for home, this easy side dish comes together quickly and can be prepared in advance. The crisp green beans and tangy honey mustard dressing give this fresh three bean salad a craveability you’ll come back to time and again.
- Total Time: 20 mins.
- Yield: 4-6 1x
Ingredients
- 2–3 cups fresh, local green beans, rinsed, trimmed and cut into 1-inch pieces
- 1 14.5-ounce can dark red kidney beans, rinsed and drained
- I 14.5-ounce can garbanzo beans, rinsed and drained
- 1/4 cup red onion, thinly sliced
- 1/4 cup extra-virgin olive oil
- 1 tablespoons white wine vinegar
- 2 tablespoons stone ground dijon mustard
- 2 tablespoons fresh lemon juice
- 1/4 cup water
- 1 tablespoon local, organic honey
- 3 tablespoons fresh dill
- Freshly cracked pepper
Instructions
- Blanch the green beans – Bring a large pot of water to a boil. Prepare an ice bath in a large bowl by filling the bowl with ice and water. Have your strainer ready. Add the green beans to the boiling water for 2 minutes. Strain, rinse with cold water and add to the ice bath. Let the green beans sit in the ice bath for 2-3 minutes to stop the cooking. process. Strain and pat dry.
- In a large bowl, add the blanched green beans, kidney beans, garbanzo beans and diced red onion. In a small bowl, make the tangy honey mustard dressing: whisk together the remaining ingredients, pour over the beans and gently toss to coat. Chill for at least an hour. Serve and enjoy!
Notes
- The flavor of this three bean salad intensifies with time. Let it chill for several hours, if possible. You can also make this recipe a day in advance, tossing the beans every now and then in the tangy honey mustard dressing.
- Store in an airtight container in the refrigerator for up to four days.
- Prep Time: 15 mins.
- Cook Time: 5 mins.
- Category: Sides, Vegetarian, Vegan
- Method: By hand
- Cuisine: American
Keywords: three bean salad, easy three bean salad, 3 bean salad, classic three bean salad
