Greek 3-Bean Salad: Worthy of a a Fine Greek Restaurant

Serve this delightful combination of beans, crumbly feta cheese and plump kalamata olives as a side dish or as a light meal with some crusty bread to sop up the leftover olive oil. Makes an excellent summer lunch served with ice cold Mythos Greek beer!

• Ready In: 15 mins
• Serves: 8

Ingredients

• 1 (16 ounce) can garbanzo beans, rinsed and drained
• 1 (16 ounce) can dark red kidney beans, rinsed and drained
• 1 (8 ounce) can lima beans, rinsed and drained
• 1  medium red onion, thinly sliced and separated into rings
• 1⁄4 cup green pepper, finely chopped
• 1⁄2 cup kalamata olive, halved
• 1⁄2 cup fresh lemon juice
• 1  tablespoon Dijon mustard
• 1  cup extra virgin olive oil
• 1  teaspoon kosher salt
• 1⁄2 teaspoon fresh ground black pepper
• 1  teaspoon dried oregano
• 1  teaspoon celery seed
•  romaine lettuce leaf, washed and dried
• 1⁄2 cup feta cheese, crumbled
• 2  tablespoons fresh parsley, chopped

Directions

1. In a medium-size bowl combine the garbanzo, kidney, and lima beans with the onion, green pepper, and kalamata olives. Set aside.
2. To your blender container add the lemon juice, and Dijon mustard; blend to combine. SLOWLY add the olive oil while blending. Add the salt, pepper, oregano, and celery seed; give a good stir.
3. Pour the dressing over the vegetables; refrigerate over night - stirring occasionally.
4. Served drained 3-bean salad on lettuce leaves. Sprinkle with feta cheese and parsley just before serving.