This post may contain affiliate links, view our disclosure policy.

The Best Bean Salad | Salad | Side Dish | This really is the best bean salad ever! Easy, simple ingredients and fresh vegetables combine to make the tastiest, creamiest bean salad. Perfect side dish for a gathering, potluck, or BBQ. This bean salad uses convenient honey mustard salad dressing that gives it a creamy sweet flavor. #salad #sidedish #beansalad #easyrecipe

BEAN SALAD RECIPE

I realize a bean salad may not be the most impressive dish but who doesn’t need the perfect potluck type dish to take to summer gatherings? I love this bean salad because it’s so simple to make, tastes delicious, and it’s different than the usual mayo based potato and pasta salads. 

Whenever I take this to gatherings it’s usually one of the first to go and I always come back with an empty bowl. It’s the perfect combination of beans, fresh veggies, and a sweet and creamy honey mustard dressing. 

The Best Bean Salad | Salad | Side Dish | This really is the best bean salad ever! Easy, simple ingredients and fresh vegetables combine to make the tastiest, creamiest bean salad. Perfect side dish for a gathering, potluck, or BBQ. This bean salad uses convenient honey mustard salad dressing that gives it a creamy sweet flavor. #salad #sidedish #beansalad #easyrecipe

HOW TO MAKE EASY BEAN SALAD

Kidney Beans – Use the dark red kidney beans or the light red kidney beans. It really does not matter. I’ve used both and the only difference is the color of the bean. 

Black Beans

Chick Peas – These are also called Garbanzo beans which are the same thing. Some times you can only find one or the other at the stores. They have a buttery, nutty flavor and they’re so yummy in a bean salad. 

Frozen Corn – I prefer to use the gold n’ white frozen corn in this recipe but any frozen corn will work just fine. Just make sure it’s the size called for in the recipe. 

Red Bell Pepper

Sweet Vidalia Onion

Honey Mustard Salad Dressing – Most of the time I say don’t use lite products but I actually prefer using lite honey mustard dressing in this recipe. I have tried it with the regular, full fat dressing and it was really thick tasting when paired with the beans and crisp veggies. I always use Ken’s Steakhouse Lite Honey Mustard Dressing. 

The Best Bean Salad | Salad | Side Dish | This really is the best bean salad ever! Easy, simple ingredients and fresh vegetables combine to make the tastiest, creamiest bean salad. Perfect side dish for a gathering, potluck, or BBQ. This bean salad uses convenient honey mustard salad dressing that gives it a creamy sweet flavor. #salad #sidedish #beansalad #easyrecipe

MY TIPS FOR MAKING BEAN SALAD

– The leftovers of this bean salad are fabulous! The dressing and some liquid from the veggies will pool up in the bottom of the bowl. Just take a spoon and give it a nice stir before eating and it will be fine. Leftovers will keep well in the fridge for 2-3 days. 

– For the best presentation and texture cut all the veggies the same size. Aim to cut everything the same size as the beans so there are not large chunks of random things in the salad. 

– As mentioned above, I am usually against using lite products when it comes to dairy and salad dressing but I have to say that I actually prefer the lite honey mustard dressing in this recipe. 

– You do not need to cook the corn before using. Instead let the corn sit on the counter at room temperature for 1 hour before you make the salad. You want the corn to be cold but lightly thawed. 

The Best Bean Salad | Salad | Side Dish | This really is the best bean salad ever! Easy, simple ingredients and fresh vegetables combine to make the tastiest, creamiest bean salad. Perfect side dish for a gathering, potluck, or BBQ. This bean salad uses convenient honey mustard salad dressing that gives it a creamy sweet flavor. #salad #sidedish #beansalad #easyrecipe

TRY THESE OTHER SALAD RECIPES

The Best Bean Salad | Salad | Side Dish | This really is the best bean salad ever! Easy, simple ingredients and fresh vegetables combine to make the tastiest, creamiest bean salad. Perfect side dish for a gathering, potluck, or BBQ. This bean salad uses convenient honey mustard salad dressing that gives it a creamy sweet flavor. #salad #sidedish #beansalad #easyrecipe
Together As Family Logo

The Best Bean Salad


Author Jessica
Course Salad
Cuisine American
Prep Time 15 minutes
Fridge Time 4 hours
Total Time 15 minutes
Servings 15 side dish servings
This really is the best Bean Salad ever! Simple ingredients like canned beans, fresh vegetables, and honey mustard salad dressing combine to make the tastiest, creamiest bean salad ever.

Ingredients
  

  • 1 can (15 oz) light kidney beans drained and rinsed
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15 oz) chickpeas drained and rinsed
  • 1 bag (16 oz) frozen corn thawed slightly but still cold
  • 1 red bell pepper finely diced
  • 1 Vidalia sweet onion finely diced
  • 1 cucumber peeled, seeded, and finely chopped
  • 1 cup lite honey mustard salad dressing

Instructions

  • ** Put the bag of frozen corn on the countertop, at room temperature, for 1 hour before making salad. This will allow the corn to be cold but mostly thawed.
  • Combine all the beans, corn, red pepper, cucumber, and onion in a large mixing bowl. Stir together to combine. Pour honey mustard dressing over it and stir.
    * Use more or less salad dressing depending on preference and taste.
  • For best results put the bean salad in the fridge for 4-6 hours before serving. Serve with a slotted spoon as liquid will pool up in the bottom from the veggies and salad dressing. 

Notes

I prefer using lite salad dressing in this salad but you can use the regular, full-fat if that's what you prefer. 
Try to cut all the veggies the same size as the beans.
To thaw the corn to a cold temperature I just put it on the counter about 1 hour before making the recipe. This way it thaws slightly but is still cold and maybe still slightly frozen (which is fine). You just don't want it warm/hot at all. 
How to seed a cucumber - Peel the cucumber and then cut in half (lengthwise) so you end up with two long pieces of cucumber. Take a silverware spoon and scoop out the middle where the seeds are. You will end up with a half moon shape. Cut into strips and then chop up the strips into small pieces. 

Nutrition

Calories: 215kcal | Carbohydrates: 32g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 108mg | Potassium: 465mg | Fiber: 8g | Sugar: 4g | Vitamin A: 300IU | Vitamin C: 15mg | Calcium: 39mg | Iron: 3mg

Did You Make This Recipe?

I'd love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!

The Best Bean Salad | Salad | Side Dish | This really is the best bean salad ever! Easy, simple ingredients and fresh vegetables combine to make the tastiest, creamiest bean salad. Perfect side dish for a gathering, potluck, or BBQ. This bean salad uses convenient honey mustard salad dressing that gives it a creamy sweet flavor. #salad #sidedish #beansalad #easyrecipe

 

Did you love this recipe?

Make sure to comment below so we can chat about it! Or follow on your favorite social network for even more family recipes.

4.86 from 7 votes (2 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




25 Comments

  1. The recipe looks delicious and thanks for the tutorial on cutting onions, that’s such a good way to do it!

    1. Together As Family says:

      No problem 🙂 I learned that way of cutting onion a few years ago, and it’s awesome! Gets the onion into the smallest cuts, instead of large ones.

  2. Looks delicious… you do realise any honey mustard dressing will be mostly oil and have vinegar in it though, right.

    1. Together As Family says:

      Yes, of course 🙂 I just prefer the creaminess with the oil & vinegar instead of a straight vinaigrette. Thanks for stopping by & visiting.

  3. What is one bag of frozen, thawed?

    1. Together As Family says:

      So sorry. My mistake. That is the one bag of frozen corn, thawed. I am fixing that now. You want it to still be cold but thawed. I leave mine out on the counter for about an hour before I make this. I hope that helps 🙂 Have a great weekend!

  4. I’m not a huge fan of onions or peppers , anything else you could suggest instead?

    1. Together As Family says:

      Unfortunately, onions and peppers are a big part of this salad. I am not even sure what you could add in it’s place that would still provide enough flavor and texture for the salad. Perhaps this ranch pasta salad would be a better fit if you don’t care for onions and peppers https://togetherasfamily.com/2017/05/ranch-pasta-salad/

  5. Kimberly Hoffman says:

    Just prepped my veggies and will throw them all together with the beans and dressing tomorrow for potluck! Super excited to try it!

    1. Together As Family says:

      I like your idea of doing prep work before! I hope you love it. Enjoy 🙂

  6. Cgenest13 says:

    I’m going to make this, sounds yummy

  7. Jo Ellen Braun says:

    5 stars
    I’ve made the recipe and going to make it for about 80 – 100 people for our 4th of July party at our lawn bowling club. Can you tell me how many people one batch with serve?

    1. Together As Family says:

      One recipe makes a lot! I would say at a potluck/side dish type serving event, one recipe would easily feed 20 side dish servings. That’s assuming that everyone takes like 1/2 cup of the bean salad. But again, if it’s a potluck where there is different options, I think you would be fine doing 2x or 3x the recipe. Good luck! That’s a lot of people!

  8. how much does this recipe make? 1lb ,2 lbs?

    1. Together As Family says:

      I don’t know how much it makes in pounds. But it makes a large bowl of salad, easily enough to serve 12-15 people as a side dish serving.

    2. Dr. Mitch says:

      Mine was approximately 4.5 pounds but it all got DEVOURED.

  9. Dr. Mitch says:

    5 stars
    Measure the dressing, If you’re feeling it, a double batch with more color (a red pepper and an orange one; small red beans and dark kidneys, purple onion and sweet onion, etc.) IT IS FANTASTIC!

  10. Teresa Newman says:

    5 stars
    I LOVE this recipe. I am not a fan of bean salad at all, but my whole family loved it! We didn’t have the exact beans (we used a medley from Costco with black, kidney, and pinto beans in it) and it was still delicious. I made a honey mustard dressing to minimize the amount of sugar, but WOW! I will definitely use this recipe again!

  11. celtie stevenson says:

    This recipe looks really good and I’m going to go make it to go with tonight’s supper.. for the person who doesn’t like onions and peppers.. how about asparagus tips and maybe diced radish, or tomato? You’d still be getting a bit of colour in there..

  12. GerrieBoyle says:

    I have made this bean salad for years and it goes over very well. I also use celery cut very small instead of cucumber. I gives a good crunch to the recipe.

  13. 5 stars
    A new favorite it is so good

    1. Together as Family says:

      Thank you Daryl!

  14. I make pasta salads for our food pantry volunteers each week. I normally take a salad I find on Pinterest and just add pasta. So far no failures. How do you think this would work with pasta added as a pasta salad?

    1. Together as Family says:

      I think it would be great! I would suggest doubling the dressing to cover the pasta as well. You don’t have to use all of it but it would be nice to have a little extra.

      1. 5 stars
        I did this as a pasta salad. I use regular, not light honey mustard dressing and added small, boiled elbow, pasta, and a nacho/taco cheese blend sold by Harris Teeter. Very good.