Greek 3-bean Salad: Worthy Of A A Fine Greek Restaurant

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.