This Three Bean Salad Recipe With Honey is a bright and fresh side salad with beans that has no sugar added and is made with a light vinaigrette. This is a great summer BBQ side dish or popular side dish for potlucks. Made with canned beans, fresh green beans, and a sweet and tangy dressing.
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This Three Bean Salad with Honey Vinaigrette is my absolute favorite hands-down bean salad! I have actually been known to eat this for breakfast it is that good. And then eat it again for lunch… and then again for dinner, ha. Not even going to lie, this bean salad is where it’s at.
This Three Bean Salad with Honey Vinaigrette Is:
- Sweet
- Tangy
- Earthy
- Hearty
- Protein Packed
- Gluten Free, Vegetarian, and can easily be Vegan by replacing the honey with another natural sweetener
This wonderfully tangy and and sweet bean salad is great for a quick lunch or snack, and goes great with a vegan burger, veggie dog, or anything from the BBQ. And like most marinated salads: the beauty of this is that the longer it sits, the yummier it gets!
What’s In This 3 Bean Salad with Honey Vinaigrette?
- Green Beans, Parsley, Green Onions, Lemon, Bell Pepper – I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here!
If you think organic produce is too expensive… think again, and give Misfits Market a look!
- No Salt Added Chickpeas: one of my favorite pantry staple ingredients! You can use canned chickpeas (I’d highly recommend a low sodium or no salt version), or you can make your own chickpeas from scratch in the Instant Pot.
- Kidney Beans: Like tomatoes, I only use no salt or low sodium beans in my pantry – using low sodium beans lets you control the amount of salt in your dish for better flavor!
- Raw Honey: We use our own honey, straight out of the beehives for us! As beekeepers, we have plenty of raw honey so I try to use it in all my recipes instead of sugar. I’d recommend trying a local farmers market to find the best raw honey in your area. Or else, this raw organic honey online here is the next best thing.
- Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- Apple Cider Vinegar, which gives this dressing a little extra tang which is really fantastic! I love using this organic apple cider vinegar with the mother which has a great flavor. I think it gives a nice extra sweetness and depth.
- Whole Grain Mustard – for a really nice flavor and texture, I love this fancy Whole Grain Mustard. Using a really good mustard makes all the difference, so don’t use the basic yellow stuff for this recipe.
I have made a single batch of this and it doesn’t last long The recipe below makes a huge batch and is great for meal prep. Make once, and enjoy every day of the week.
How do I Make 5 Bean Salad with Honey Vinaigrette?
For the Salad
Wash the fresh green beans and place them in a medium pot with 3/4 cups of water. Place a lid on the beans and steam them for about 6-8 minutes, until they are a bit softer but still have a bit of crunch to them. Once cooled, cut them into bite sized pieces, I’ve found that 3 to4 pieces per bean is perfect!
In a large mixing bowl (See *TIP below) combine the green beans with the chickpeas and kidney beans, drained and rinsed. Chop the yellow bell pepper into small bite sized pieces, and add. Finely chop the parsley and green onion and add to the bowl as well.
(TIP: Use your biggest mixing bowl. No really, the BIGGEST one you have because there are a lot of things going in here, and it needs to be properly mixed!)
For the Dressing
In a pint sized mason jar: juice the lemons, and combine with the rest of the dressing ingredients. Shake, shake, shake until the dressing is a smooth consistency and pour over the bean salad. Cover the salad and place in the fridge overnight so the dressing soaks into the beans, and everything is perfect. In the morning, I like to transfer the bean salad in to single-serving sized 8oz or pint sized mason jars I can just throw into my bag and have at work! For larger storage, quart jars will work too!
Get the Same Ingredients for this Honey Three Bean Salad Recipe
I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here!
If you think organic produce is too expensive… think again, and give Misfits Market a look!
As always, if you make this vegan and gluten free three bean salad recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Three Bean Salad With Honey
Ingredients
- 2 14-ounce cans No-Salt-Added Chickpeas drained
- 2 14-ounce cans ark red kidney beans drained
- 2 cups green beans chopped
- 1 bell pepper
- 1 cup fresh parsley
- 4 green onions
- 1 tsp Crushed Red Pepper Flakes optional
- 3 lemons juiced (about a 1/3 cup)
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 2 tbsp whole grain mustard
- 2 tbsp honey
- 2 tbsp sweet relish
- 1 tsp Himalayan sea salt
- 1 tsp freshly ground Tellicherry Black Pepper
Instructions
For the Bean Salad
- Wash the fresh green beans and place them in a medium pot with 3/4 cups of water. Place a lid on the beans and steam them for about 4-6 minutes, until they are a bit softer but still have a bit of crunch to them. Once cooled, cut into bite sized pieces.
- In a large mixing bowl (use the largest you have) combine the green beans with the chickpeas and kidney beans, drained and rinsed. Chop the yellow bell pepper into small bite sized pieces, and add. Finely chop the parsley and green onion and add to the bowl as well.
For the Honey Dressing
- In a pint sized mason jar: juice the lemons, and combine with the rest of the dressing ingredients. Shake until the dressing is a smooth consistency and pour over the bean salad.
- Cover the salad and place in the fridge overnight so the dressing soaks into the beans.
Notes
Nutrition
This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!
Simple. Fresh. Delicious! I like the addition of cilantro. Never would have thought of that.