This 3 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 3 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?
- Chickpeas
- Green Beans
- Kidney Beans
- Bell Pepper
- Parsley
- Green Onions
- Honey
- Fresh lemon juice
- Olive oil
- Apple Cider Vinegar
- Whole grain mustard
- Sweet relish
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!
s always, if you make this Bean Salad with Honey Vinaigrette be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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3 Bean Salad with Honey Vinaigrette Dressing
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 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!
Notes
Nutrition
Simple. Fresh. Delicious! I like the addition of cilantro. Never would have thought of that.