This vibrant three-bean salad is a delightful mix of flavors and textures, perfect for any occasion.
Trim and blanch the green beans until tender-crisp, then cool them in ice water.
Blanching the green beans helps retain their vibrant color and crisp texture.
Drain and rinse the kidney beans and chickpeas, then combine them with the green beans in a serving dish.
Rinsing canned beans removes excess sodium and improves their flavor.
Whisk together the olive oil, Dijon mustard, honey, vinegar, salt, and pepper in a small bowl.
Adjust the seasoning to taste, adding more honey for sweetness or vinegar for tanginess.
Pour the dressing over the bean mixture and toss gently to coat.
Ensure all the beans are evenly coated with the dressing for consistent flavor.
Cover the salad and refrigerate for at least two hours before serving.
Chilling allows the flavors to meld together, enhancing the overall taste.
