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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.
The first thing I ask when I’m invited to dinner is always “What can I make?” Not what can I bring — because I’m never just going to stop at the grocery store and bring some random store-bought dish to dinner. I never turn away from the chance to make something, sweet or savory, to bring for any occasion — even if it’s just an impromptu dinner at Bubby’s while my mom and sister are visiting. I especially like to use this time as an opportunity to create something new for my blog, whether it be for a sponsored recipe, themed event or just a regular posting day.
This Three Bean and Tomato Salad with Mustard-Dill Vinaigrette is the result of a last minute plan to have a home-cooked meal at home instead of going out to dinner. A change in plans usually freaks me out — I’m a very detailed person who plans everything down to the last second — but this night was different. I welcomed the challenge to open a fridge that had not been filled in days and see what I could muster up. Thankfully, I have plenty of Gourmet Garden spices and herbs to play around with, which always ends in something tasty.
Champagne vinegar, extra virgin olive oil, lime juice, spicy mustard and Gourmet Garden Dill Stir-In Paste all come together to create a flavorful vinaigrette that evenly coats the chickpeas, white and red kidney beans, tomatoes and onions that make up a delicious salad to serve at any gathering. Fill your plate with Three Bean and Tomato Salad with Mustard-Dill Vinaigrette as a side dish at dinner or serve on its own for a hearty vegetarian lunch. Whatever you do — don’t skimp on the vinaigrette! The recipe below makes about 1/4 cup and is just the right amount for this size dish; however, you may want more after giving it a taste, so be my guest!
- 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
- Add cannellini beans, chickpeas, red kidney beans, tomatoes and onion to a large bowl and mix well.
- In a salad shaker, combine vinegar, olive oil, mustard, lime juice, Gourmet Garden Dill Stir-In Paste, salt and pepper and shake well.
- Pour vinaigrette over bean mixture and mix until well incorporated.
- Keep refrigerated until ready to serve.
Disclosure: This is a sponsored post on behalf of Gourmet Garden. I have an ongoing relationship with this company to create recipes using their product. I received product and compensation for this post. As always, all opinions are 100% my own.