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:
15mins
Serves:
Units:

ingredients

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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@Feast Your Eyes
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@Feast Your Eyes
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"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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  1. Feast Your Eyes
    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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