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Beet, Green Bean and Cannelini Salad with Dijon Dressing

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 5 reviews
  • Author: Alexis
  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Total Time: 10 mins
  • Yield: 3 1x
  • Category: Salad


This tangy salad is bursting with color and packed with flavor and antioxidants!



For the dressing:

  • 1 1/2 tbsp dijon mustard
  • 2 tbsp red wine vinegar
  • 3 tbsp extra virgin olive oil
  • Small squirt of honey
  • Pinch of salt
  • Fresh ground black pepper, to taste

For the salad:

  • 8 oz green beans (I used frozen)
  • 1-15oz can cannelini beans, drained and rinsed
  • 1-15 oz can sliced beets, drained and chopped
  • 1/4 cup green onions, chopped
  • 1/4 cup walnuts, chopped


  1. In a small bowl, whisk together the dressing ingredients and set aside.
  2. Cook green beans according to package directions. Set aside to cool.
  3. Combine cooked green beans, cannelini beans, green onions and walnuts in a large bowl. Pour dressing over top and stir to combine. Season with salt and pepper to taste.
  4. Serve cold.