Roasted Three Bean Salad with Tomatoes

Roasted veggies. My love, my heart. I’m sure it comes as no surprise that I can pretty easily demolish an entire tray of roasted veggies all by myself. <— Fact. And when you add in the husband? Forget about it – there are never any leftovers. We fight for the last little bits on the tray (especially those that have a touch of char – sigh, the best!).

So, it should also come as no surprise that I had to go and mess with a classic three bean salad by roasting it up! Add a little pizazz! Ashley style. Pretend I didn’t just say that.

A simple & satisfying three bean salad! Filled with roasted green beans and tomatoes! Finished with fresh herbs and a delightful honey mustard dressing!

I actually had never even heard of three bean salad until a few years ago. Yes, I most definitely live under a giant rock.

But even then, I will admit that I avoided it for the longest time. Because, confession: there are certain canned veggies that sort of weird me out. Green beans, mushrooms, corn? Nope nope nope. And so many recipes for three bean salad use them! Well, the green beans that is.

But we’re going fresh today! Fresh green beans, fresh cherry tomatoes! We roast em’ up in the oven until tender and the tomatoes start to shrivel. It adds so much awesome flavor! And just makes me happy.

A simple & satisfying three bean salad! Filled with roasted green beans and tomatoes! Finished with fresh herbs and a delightful honey mustard dressing!

Now, while I originally planned this recipe as something that you could bring to all those barbecues and potlucks this summer, I will say that we have been totally loving this for lunch. You can make it ahead and it doesn’t need to be reheated. Not too shabby indeed.

And since it’s super simple to pull together, I don’t even have any tips & tricks for you! Madness. The veggies get roasted. Mixed together with some beans and herbs. And finally tossed in a fantastic dressing. Andddd we’re done.

Anddd I’m done for today. I got nothing. It’s one of those times that I feel like I have zip, zero, nadda, nothing to say. Which both my mom and husband found highly comical when I told them as I procrastinated writing this post. We’re talking snorted with laughter. Chatty Cathy, over and out!

A simple & satisfying three bean salad! Filled with roasted green beans and tomatoes! Finished with fresh herbs and a delightful honey mustard dressing!

Yield: 6 to 8 servings, as a side

Roasted Three Bean Salad with Tomatoes

Prep Time:20 minutes

Cook Time:20 minutes

Total Time:40 minutes

A simple & satisfying three bean salad! Filled with roasted green beans and tomatoes! Finished with fresh herbs and a delightful honey mustard dressing!

Ingredients:

For the veggies:

  • 2 medium shallots, sliced
  • 3 cloves garlic, minced
  • 1 pint cherry tomatoes, halved
  • 8 ounces green beans, trimmed and halved
  • 1 ½ tablespoons olive oil
  • ¼ teaspoon fine sea salt
  • pinch of pepper

For the salad:

  • ¼ cup olive oil
  • 1 tablespoon honey
  • 1 tablespoon dijon mustard
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon worcestershire sauce (vegan or regular)
  • ¼ teaspoon fine sea salt
  • pinch of pepper
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1 (15 ounce) can dark red kidney beans, drained and rinsed
  • 3 tablespoons minced fresh basil
  • 2 tablespoons minced fresh chives

Directions:

For the veggies:

  1. Preheat the oven to 400ºF.
  2. Add the shallot, garlic, tomatoes and green beans to a large rimmed baking sheet. Drizzle with the olive oil and sprinkle with the salt and pepper. Toss to combine and spread in an even layer. Bake for about 20 to 25 minutes, stirring once halfway through, until the green beans are tender and the tomatoes are slightly shriveled. Remove from the oven and let cool for about 10 minutes.

For the salad:

  1. While the veggies are cooling, add the olive oil, honey, mustard, vinegar, worcestershire, salt and pepper to a small bowl. Whisk vigorously to combine.
  2. To a large bowl, add the chickpeas, kidney beans, basil, chives and the cooled veggies. Toss to combine. Pour in the desired amount of dressing (see notes) and toss again to coat. Taste and adjust the seasonings as needed. Chill in the refrigerator until ready to serve!

I use all of the dressing. It does seem like a little much at first but after it chills in the fridge and has time to sit and meld, I feel like it’s the perfect amount! But you could always add less and then add more later! Do whatever works for your own preference.

Cook Nourish Bliss

Love roasted veggies as much as I do? Be sure to check out the recipe I created for Oh My Veggies!

Grab it here! —> Roasted Asparagus and Arugula Pizza

Roasted Asparagus and Arugula Pizza