Honey Balsamic Bean Salad

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I just love cold salads in the summer.  Here is Texas, it’s in the 100′s and way too hot to cook.  Salads are so easy to throw together and don’t cost a lot to make.  You can find many of my salad recipes in this post.  So I was looking for recipes on Pinterest when I came upon The Clever Carrot’s Bean Salad.  If you haven’t checked out her blog, you should.  Her recipes are great and her photos are stunning.  I LOVED this so much, that I wanted to share it with all of you.

clever carrot salad watermark 1

I am more of a baker than a cook, so I often look on Pinterest for things to make during the week.  This salad was so good, I wished I had made a double batch. I made a few alterations to use what I had on hand.

Honey Balsamic 3 Bean Salad

Honey Balsamic Bean Salad

Rating: 51

Prep Time: 20 minutes

Total Time: 20 minutes

4 servings

Honey Balsamic Bean Salad

Ingredients

  • 4 cups or 2 cans of chickpeas
  • 4 cups or 2 cans of black beans
  • 2 cups green beans halved
  • 1 cup red bell peppers chopped
  • 1/4 cup red onions thinly sliced
  • 2 T chives finely chopped
  • 1/4 cup chopped basil
  • salt and pepper to taste
  • Dressing
  • 1/4 cup balsamic vinegar
  • 2 tsp raw honey or maple syrup
  • 1 tsp dijon mustard
  • 1/4 cup olive oil

Instructions

  • Drain and rinse beans if using cans. 
  • Add all the ingredients in one large bowl. 
  • Add the dressing ingredients in a small bowl and whisk together. 
  • Pour the dressing over the ingredients and mix well.

Adapted from The Clever Carrot

This makes about 4 servings. It should last about 4 days in the fridge. Enjoy!

http://mywholefoodlife.com/2013/07/11/honey-balsamic-bean-salad/

28 thoughts on “Honey Balsamic Bean Salad

  1. This is beautiful!!! I’m so glad that you enjoyed the recipe. I’m with you on the cold salad thing- it’s incredibly hot here as well and I don’t want to go anywhere near the stove! Thanks for all of your wonderful comments Melissa! Gorgeous post :)

  2. This looks amazing, esp for those who shun the stove during th AZ summer! Did you eat it right away or let it chill out in the fridge awhile?

    1. I let it chill about 30 minutes so the flavors could develop. I make another bean salad and it’s always better the second day! :)

    1. LOL at FG dream. I get on there regularly, but this one got rejected. Clever Carrots photos are great and so are yours! :)

      1. Ah, you know what. FG is hit and miss sometimes. My last soup got rejected yesterday for sharpness reasons and got accepted today. I tweaked the photo a bit (enlarged) but trust me sharpness didn’t change.:) Yep, got accepted. Whatever. I love your blog and photos and can’t win everything.
        Thank you. I’ve been working on my photos a lot and I finally found the balance. I think.:) The balance for me and FG to be friends.:) We used to hate each other.

        1. LOL. I know the feeling. I have tweaked and resubmitted several photos. I actually like that they are picky, because it had driven be to be a better photographer.

  3. I really enjoyed this salad. I blanched the beans and pepper for just a minute and added some tomatoes. Delicious after chilling in the fridge, thank you.

  4. You know, I just picked a big bowl of sugar peas in the garden. I think I’ll just cut those up and throw it in this salad. It looks fantastic! Thanks for the post :)

  5. Thank you for a wonderful recipe! Just made this today, and it came out GREAT!! Made it in the morning, then tonight took it out of the fridge, mixed some in with some Quinoa and then put that mixture on a bed of arugula. VERY good!! …I may go back for seconds! LOL!!

  6. I just want to say thanks for the recipes. I’m trying to become vegetarian, and this would help me out a lot. If anyone have any fast easy dishes that I can make email menor send them to me it would be greatly appreciated. The Honey Balsalmic Bean Salad looks delicious, I’m making it this weekend!!

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