Three Bean Salad with Mustard Dressing

Serves: 
6
Ingredients: 

Salad: 

1 large tomato, seeded and diced

2 cups green beans, fresh, frozen, or canned (drain if using canned)

1 (15.5-ounce) can chickpeas, rinsed and drained

1 (15.5-ounce) can kidney beans, rinsed and drained

Dressing: 

2 tablespoons olive oil 

2 tablespoons Dijon mustard

2 tablespoons water

1 tablespoon fresh basil, chopped  (or 1 teaspoon dried basil)

1 teaspoon honey

black pepper to taste

*Special Note:
Do not give honey to children under 12 months of age - they are at risk of infant botulism, which is a rare but serious form of food poisoning.

Instructions: 
  1. Wash and dice tomato. Wash green beans and basil if using fresh. 
  2. Steam green beans until crisp-tender, about 5 minutes. (Skip this step if using canned beans.)
  3. Place green beans, chickpeas, kidney beans, and diced tomatoes in a bowl. Mix well. 
  4. Combine the oil, mustard, water, basil, honey, and pepper in a small bowl for the dressing. 
  5. Pour dressing over salad. Toss well. 
Tips: 
  • A great salad for a picnic. 
  • Keep refrigerated until ready to serve. 
Nutrition Facts: 

Serving size: 1 cup

Calories: 150

Fruits and Vegetables: 1/2 cup

Fat: 6 g

Fiber: 6 g

Sodium: 280 mg

Season: 
Summer

This material was developed by the UMass Extension Nutrition Education Program.

The Center for Agriculture, Food and the Environment and UMass Extension are equal opportunity providers and employers, United States Department of Agriculture cooperating. Contact your local Extension office for information on disability accommodations. Contact the State Center Director’s Office if you have concerns related to discrimination, 413-545-4800 or see http://ag.umass.edu/civil-rights-information/civil-rights-information-resources.