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

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Total Time
15mins
Prep 15 mins
Cook 0 mins

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!

Ingredients Nutrition

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.