Side Pannel
Greek Three Bean Salad
Greek Three Bean Salad
- Recipe Submitted by maryjosh on 01/29/2019
Ingredients List
- FOR THE SALAD:
- 8 ounces fresh green beans, trimmed and cut into 1-2″ pieces
- (1) 15 ounce can chick peas, rinsed and drained
- (1) 15 ounce can kidney beans, rinsed and drained
- 16 ounces cherry tomatoes, halved
- 1/2 english cucumber, coarsely chopped (about 1 cup)
- 1 bell pepper, cored and chopped (I used half red and half yellow)
- 1/2 cup chopped kalamata olives
- 1/2 cup chopped red onion
- 4 ounces crumbled feta cheese
- FOR THE DRESSING:
- 6 tablespoons extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon dijon mustard
- 1 tablespoon fresh chopped oregano (or 1 teaspoon dried)
- salt and freshly ground black pepper, to taste
Directions
PREPARE THE SALAD:
Fill a medium sauce pan with water and bring to a boil over high heat. Add the green beans and cook for 3 minutes or until cooked to the desired level of doneness. Drain well.
Place all salad ingredients in a large bowl and set aside.
Add the desired amount of dressing and toss to combine. Serve and enjoy!
FOR THE DRESSING:
Place all ingredients in a mason jar, cover and shake vigorously until emulsified. If you prefer to use a food processor, add the oregano after processing the dressing.
Toss with your favorite salad and enjoy!
Fill a medium sauce pan with water and bring to a boil over high heat. Add the green beans and cook for 3 minutes or until cooked to the desired level of doneness. Drain well.
Place all salad ingredients in a large bowl and set aside.
Add the desired amount of dressing and toss to combine. Serve and enjoy!
FOR THE DRESSING:
Place all ingredients in a mason jar, cover and shake vigorously until emulsified. If you prefer to use a food processor, add the oregano after processing the dressing.
Toss with your favorite salad and enjoy!
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