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 potluck 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 in this fresh 3-bean salad create a flavor profile you’ll come back to time and again.
As an Amazon Associate, I earn from qualifying purchases.
Ingredients
- 2-3 cups fresh 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
- ¼ cup red onion thinly sliced
- ¼ cup extra-virgin olive oil
- 1 tablespoons white wine vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- ¼ cup water
- 1 tablespoon raw unfiltered 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.
Love this recipe?Please leave a 5-STAR rating! It helps more families find our kitchen.
