Three Bean and Tomato Salad with Mustard-Dill Vinaigrette
Recipe type: Side Dish
Serves: 6-8 servings
Make a big batch of this Three Bean and Tomato Salad with Mustard-Dill Vinaigrette to serve your family and friends and really wow 'em with flavor.
  • For the salad:
  • 15 oz. can cannellini beans (white kidney beans)
  • 15.5 oz. can chickpeas
  • 15.5 oz. can red kidney beans
  • 1 pint cherry tomatoes, quartered
  • ¼ cup diced onion
  • For the vinaigrette:
  • 4 tbsp champagne vinegar
  • 2 tbsp extra virgin olive oil
  • 2 tsp spicy mustard
  • 1 tsp lime juice
  • 1 tsp Gourmet Garden Dill Stir-In Paste
  • salt and pepper
  1. Add cannellini beans, chickpeas, red kidney beans, tomatoes and onion to a large bowl and mix well.
  2. In a salad shaker, combine vinegar, olive oil, mustard, lime juice, Gourmet Garden Dill Stir-In Paste, salt and pepper and shake well.
  3. Pour vinaigrette over bean mixture and mix until well incorporated.
  4. Keep refrigerated until ready to serve.
Recipe by Take A Bite Out of Boca at