Preparation Info

Creole Three Bean Salad

Made With Our

Creole Mustard Grille Sauce

Item: 131161


  • For the dressing-
  • 2 Tablespoons cider vinegar
  • 2 Tablespoons Stonewall Kitchen Creole Mustard Grille Sauce
  • 1 teaspoon brown sugar
  • 1/4 cup olive oil
  • Salt and pepper
  • 1 (16-ounce) can dark red kidney beans, rinsed and drained
  • 1 (16-ounce) can navy beans, rinsed and drained
  • 1 (16-ounce) garbanzo beans, rinsed and drained
  • 1/4 cup roasted bell pepper, chopped
  • 2 Tablespoons scallions, minced
  • 1 teaspoon salt
  • Pepper


  1. In a small bowl whisk together the cider vinegar, Creole Mustard Grille Sauce and brown sugar. Slowly whisk in the olive oil. Season to taste with salt and pepper.
  2. In a large serving bowl combine the beans, bell pepper, scallions, salt and pepper to taste. Stir in the dressing. Serve at room temperature. May be refrigerated 1-2 days in an airtight storage container.