Honey Mustard Bean Salad

Drescription

This honey-mustard bean salad is the perfect combination of sweet, tangy and downright delicious flavors. Creamy cannellini beans and hearty chickpeas create the ideal base to soak up the zesty honey-mustard dressing. If you don’t have cannellini beans or chickpeas on hand, black beans, kidney beans or even pinto beans work well, offering flexibility to suit your pantry. Serve this salad as a light main course with crusty bread or alongside grilled chicken, salmon or tofu for a heartier meal.

Ingredients

• 2 tablespoons cider vinegar
• 2 tablespoons dijon mustard
• 1 tablespoon honey
• ½ teaspoon minced garlic
• ½ teaspoon salt
• 2 tablespoons extra-virgin olive oil
• 1 (15.5-ounce) can no-salt-added cannellini beans, rinsed
• 1 (15.5-ounce) can no-salt-added chickpeas, rinsed
• 1 small red bell pepper, minced (about 1 cup)
• ¼ cup minced shallots

Directions

1. Whisk 2 tablespoons vinegar, 2 tablespoons mustard, 1 tablespoon honey, ½ teaspoon garlic and ½ teaspoon salt together in a large bowl; gradually add 2 tablespoons oil, whisking constantly.
2. Add rinsed cannellini beans, rinsed chickpeas, minced bell pepper and ¼ cup shallots to the honey-mustard mixture; toss gently to coat.