This honey-mustard bean salad is the perfect combination of sweet, tangy and downright delicious flavors.

Creamy cannellini beans and hearty chickpeas create the perfect base to soak up the zesty honey-mustard dressing.

Zingy shallots balance the tangy-sweet dressing that brings the salad together.

an image of the Honey-Mustard Bean Salad

Photo:Photographer: Stacy Allen, Food Stylist: Chelsea Zimmer, Prop Stylist: Christina Daley

Keep reading for our expert tips, including what ingredient swaps you’re free to make.

Frequently Asked Questions

Yes!

They are the same.

an image of the ingredients to make the Honey-Mustard Bean Salad

Photographer: Stacy Allen, Food Stylist: Chelsea Zimmer, Prop Stylist: Christina Daley

At the grocery store, you might find them labeled in Spanish as garbanzos or in English as chickpeas.

Serve this salad as a light main course with crusty bread or alongside grilled salmon or tofu.

The leftovers and dressing should be stored in separate airtight containers in the refrigerator.

an image of the dressing being whisked together

Photographer: Stacy Allen, Food Stylist: Chelsea Zimmer, Prop Stylist: Christina Daley

The salad should be good for about 3 days and the dressing for up to 2 weeks.

The dressing is perfect on green salads and roasted vegetables.

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

an image of the beans, peppers, and shallots being tossed with the dressing

Photographer: Stacy Allen, Food Stylist: Chelsea Zimmer, Prop Stylist: Christina Daley

(-) Information is not currently available for this nutrient.