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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

The Best Bean Salad

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 minutes
Fridge Time 4 hours
Total Time 15 minutes
Servings 15 side dish servings
Calories 215kcal
Author Jessica


  • 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


  • ** 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. 


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. 


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