• Prep Time: 20 mins
  • Cooking Time: 5 mins
  • Serves: 8

Greek Three Bean Salad

  • Recipe Submitted by on

 Ingredients List

  • 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
  • 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


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!

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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