Feast Your Eyes!'s Note:
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!
My Private Note
Units: US | Metric
- 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
- 1In a medium-size bowl combine the garbanzo, kidney, and lima beans with the onion, green pepper, and kalamata olives. Set aside.
- 2To 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.
- 3Pour the dressing over the vegetables; refrigerate over night - stirring occasionally.
- 4Served drained 3-bean salad on lettuce leaves. Sprinkle with feta cheese and parsley just before serving.
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Nutritional Facts for Greek 3-Bean Salad: Worthy of a a Fine Greek Restaurant
Serving Size: 1 (227 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 446.5
- Calories from Fat 279
- Total Fat 31.0 g
- Saturated Fat 5.4 g
- Cholesterol 8.3 mg
- Sodium 661.2 mg
- Total Carbohydrate 33.8 g
- Dietary Fiber 8.5 g
- Sugars 1.7 g
- Protein 10.6 g