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!
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INGREDIENTS
Nutrition- 1
- 1
- 1
- 1
- 1⁄4
- 1⁄2
- 1⁄2
- 1tablespoon Dijon mustard
- 1
- 1teaspoon kosher salt
- 1⁄2teaspoon fresh ground black pepper
- 1teaspoon dried oregano
- 1teaspoon celery seed
-
- 1⁄2
- 2
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DIRECTIONS
- In a medium-size bowl combine the garbanzo, kidney, and lima beans with the onion, green pepper, and kalamata olives. Set aside.
- 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.
- Pour the dressing over the vegetables; refrigerate over night - stirring occasionally.
- Served drained 3-bean salad on lettuce leaves. Sprinkle with feta cheese and parsley just before serving.
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