Greek 3 Bean Salad Worthy Of A A Fine Greek Restaurant Recipes

GREEK 3-BEAN SALAD: WORTHY OF A A FINE GREEK RESTAURANT

Steps:

• In a medium-size bowl combine the garbanzo, kidney, and lima beans with the onion, green pepper, and kalamata olives. Set aside.
• 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.
• Pour the dressing over the vegetables; refrigerate over night - stirring occasionally.
• Served drained 3-bean salad on lettuce leaves. Sprinkle with feta cheese and parsley just before serving.

"COULDN'T BE EASIER" THREE-BEAN SALAD

Steps:

• Combine green beans, lima beans, red beans, red bell pepper, and onion in a large bowl with a tight-fitting lid.
• Mix together canola oil, apple cider vinegar, sugar, garlic powder, salt, and black pepper in a small bowl. Pour mixture over bean mixture. Seal lid and shake bowl until evenly coated. Refrigerate for 24 hours or until all ingredients are completely thawed. Shake well before serving.

THREE BEAN SALAD WITH FETA CHEESE

Steps:

• Mix black beans, kidney beans, great northern beans, diced tomatoes with green chile peppers, feta cheese, red onion, Greek seasoning, and garlic powder in a bowl.
• Whisk olive oil, balsamic vinegar, honey mustard, and Worcestershire sauce in a separate bowl; pour over bean mixture. Toss to coat. Refrigerate for about 2 hours for best flavor.