Three Bean Salad with Mustard Dressing



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


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.

  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. 
  • 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


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

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