Refreshing Three Bean Salad Recipe with Lemony Mustard Dressing
A refreshingly light three bean pasta salad packed with protein and crisp fresh vegetables. Perfect for picnics and summer dinners.
Once summer rolls around I always look forward to this salad. It’s one of those things I associate with hot summer days and no school and helping my mom in the kitchen.
When I moved off to college I lived with a young woman who was similarly culinary inclined. We created a few feasts, shared some recipes. And this salad was one of them!
I’m not sure whether or not she enjoyed the salad. My only memory of that night involves the two of laughing maniacally and dancing around the dorms with the bean salad balancing on our heads.
No. There was no alcohol involved.
We just had that effect on each other.
Or it was the salad.
And now that you’ve sat through this story that has absolutely no point whatsoever and is only tangentially related to the salad….My advice for today? Find a friend who can make you this salad and then dance around with it to amuse you.
Looking for other summer salads? Try this Watercress and Mandarin Orange salad with lemon poppy seed dressing, a Watermelon and Herb Salad. Or this Spicy Santa Fe Taco Salad!
Looking for a healthier, low-carb option? Here’s a protein-packed fresh edamame and tomato salad!
TLDR
- Cook some pasta
- Steam some chopped green beans
- Chop a red bell pepper into bite-sized pieces
- Open and drain 3 types of canned beans
- Toss pasta, pepper, and beans together
- Coat with a mustard dressing
- Eat it.
Substitutions:
The Pasta
Tri-color rotini pasta is my go to for this recipe. It’s just so pretty!
But any short noodle will do. Longer noodles like fettuccine and angel hair will change the style of this dish and I wouldn’t recommend them. Try penne, shells, or even orzo as a substitute if you don’t like rotini.
Try another of my favorite pasta dishes with this Smoked Sausage and Veggie Bow Tie Pasta Skillet! Served piping hot with a sprinkle of parmesan.
Fresh Components
Adding fresh veggies means a bit of extra prep time. But they add a crisp texture and wonderful flavor. And the health benefits are worth it, right? I usually opt for typically crisp vegetables that keep some crunch and can be served cold.
Try steamed green beans, lightly steamed broccoli florets, cherry tomatoes, assorted bell peppers, escarole/fennel, cucumber.
Looking for a different way to use green beans? Try these classic sautéed green beans with garlicky mushrooms!
Bean Options
Just about any canned bean will work in this recipe. I usually try to pick a wide range of colors. Simply because I think the salad looks much prettier when it’s colorful! But feel free to stick with a certain flavor profile if you wish. Try cannellini beans, butter beans, kidney beans, pinto beans, black beans, chickpeas.
Dressing
I usually make lemon mustard dressing for this salad. Citrusy and a bit spicy, it always feels perfect for light summer salads. All you need is a little yogurt, a little mustard, a little lemon, and some olive oil. I usually add a dash of apple cider vinegar too for flavor, but it isn’t necessary!
You can substitute a lighter vinaigrette dressing if you want something less heavy.
Or use any of your favorite store-bought dressings instead.
Additional Flavors
Salads are one of the easiest foods to customize because you can really add anything you want. (Or anything you have too much of in the fridge.) Some of my favorites include: sliced black olives, pine nuts, toasted almonds, sliced banana peppers, feta cheese, goat cheese, or cubed provolone.
What should I serve with this Three Bean Salad?
Fortunately with a light and refreshing salad like this, the food pairings are endless. I really like to serve it on the side of this Chicken Caprese Panini!
Stick with a light, bright, summer meal and serve it beside some grilled fish, shrimp or baked salmon. This pan seared red snapper is an appropriately bright meal. For something a little “different” try this honey wasabi glazed salmon.
Alternatively try pairing it with a heavier meal to brighten your plate! Big roasts like beef sometimes need a lighter component. You can serve this instead of mashed potatoes. Or try it with this crispy dry-brined roast chicken!
And of course, cold dishes are perfect for picnics. Take this salad with some cold cut sandwiches, cut watermelon, and cookies and you’ve got yourself the perfect summery picnic!
What wine pairs with Three Bean Salad?
In general you’ll want to pair your wine with your main course.
But if this salad is your main course or you’re just enjoying a light lunch, try a lighter crisper wine. Something like a green Sauvignon Blanc from California, a light Pinot Grigio, even something slightly bubbly like Vinho Verde.
If you want to lean into the creamy dressing, try an oaked Chardonnay or Viognier.
A refreshingly light three bean pasta salad packed with protein and crisp fresh vegetables. Perfect for picnics and summer dinners.
- 1 bag Green Beans Chopped in Half and Ends Trimmed
- 1 Red Pepper cut into 1/4 in cubes
- 1 box Tri-Color Rotini Pasta
- 1 can Chickpeas drained
- 1 can Kidney Beans drained
- 1 can Black or Pinto Beans drained
- 1/4 cup Yogurt
- 3 tbsp Spicy Brown Mustard
- 1 tbsp Lemon Juice
- 1 tbsp Olive Oil
- 1 tsp Honey
- 1 tbsp Apple Cider Vinegar (optional)
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Cook the rotini pasta for about 7 minutes until it's just al dente. Drain under cold water with a splash of olive oil to avoid sticking.
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Steam the green beans for just about 5 minutes so they remain crisp
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Slice the red bell pepper into cubes.
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Drain the canned chickpeas, kidney beans, and black beans.
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Combine all ingredients in a salad bowl and toss.
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Add yogurt, mustard, olive oil, lemon juice, honey, and apple cider vinegar in a small bowl and whisk to combine.
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Pour over the salad and toss to coat. Serve.
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