Healthy Side Dish Recipes|| Honey-Mustard Bean Salad

 







Healthy Side Dish Recipes

Find healthy, delicious side dish recipes including grains, rice, quinoa and vegetable side dishes from the food and nutrition experts at Eating well.

 

Need some inspiration on some tasty side dishes to add to your Easter spread this weekend? We’re here to help! These easy dishes are the perfect accompaniment for any main course. Whether you opt for a flavorful salad or roasted veggie dish, there are tons of delicious options.

 

When you find a recipe, you want to try or see one you already made that you don’t want to forget about, just tap the heart icon under the author information to save it to your My Recipes recipe box. Then organize your favourite recipes by saving them into custom collections. Save options like our Honey-Mustard Bean Salad and our Garlic-Parmesan Melting Potatoes to pair with your favourite Easter mains.

 

Honey-Mustard Bean Salad

 

Creamy cannellini beans and hearty chickpeas create the perfect base to soak up the zesty honey-mustard dressing. This salad is the perfect combination of sweet, tangy and downright delicious flavours.

 

Active Time:

10 mins

Total Time:

10 mins

Servings:

6

 

This Honey-Mustard Bean Salad takes a classic dipping sauce and turns it into a salad—a win for honey-mustard lovers! Packed with plant protein, cannellini beans and chickpeas bring a hearty earthiness to this salad, while sweet red bell pepper adds a nice crunch. Zingy shallots balance the tangy-sweet dressing that brings the salad together. Keep reading for our expert tips, including what ingredient swaps you can make.

 

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! 

  • This is a perfect salad for potlucks and year-round entertaining, especially during warm weather. Because it doesn’t contain mayonnaise, it’s safer to leave it out of the fridge longer.
  • We recommend making this recipe with cannellini beans or chickpeas, but it’s just as flavourful with black beans, kidney beans, pinto beans or lentils. We use canned beans for convenience, but you can cook up a batch on your own if you prefer.
  • If you plan to add ingredients, remember that achieving the right balance of textures and flavours is essential for creating a good salad—no single element should overwhelm another.

 

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.

 

 

 

 

 


 

 

 

 

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