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.
Course Salad
Cuisine American
Keyword bean salad, bean salad with canned beans
Prep Time 15 minutesminutes
Fridge Time 4 hourshours
Total Time 15 minutesminutes
Servings 15side dish servings
Calories 215kcal
Author Jessica
Ingredients
1can (15 oz)light kidney beansdrained and rinsed
1can (15 oz)black beansdrained and rinsed
1can (15 oz)chickpeasdrained and rinsed
1bag (16 oz)frozen cornthawed slightly but still cold
1red bell pepperfinely diced
1Vidalia sweet onionfinely diced
1cucumberpeeled, seeded, and finely chopped
1cuplite 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.