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

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GREEK THREE-BEAN SALAD



Greek Three-Bean Salad image

Green, kidney and wax beans combine for a summer classic with a tasty twist. Thanks to some bold Mediterranean flavors, it's not hard to close your eyes and imagine yourself on a Greek island. -Vivian Levine, Summerfield, FL

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 9

2 cups frozen cut green beans, thawed
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) cut wax beans, drained
1 medium red onion, halved and sliced
1 can (6 ounces) pitted ripe olives, drained
1/2 cup julienned green pepper
1/2 cup peeled, seeded and chopped cucumber
3/4 cup bottled Greek vinaigrette
1 cup (4 ounces) crumbled feta cheese

Steps:

  • Combine the first seven ingredients in a large salad bowl. Drizzle with vinaigrette; toss to coat. Chill until serving and sprinkle with cheese. Serve with a slotted spoon.

Nutrition Facts :

GREEK THREE BEAN SALAD



Greek Three Bean Salad image

Greek Three Bean Salad is classic 3 bean salad with a Greek twist! It's packed with protein and veggies and makes the perfect side dish or lunch!

Provided by Marcie

Categories     Salads

Time 25m

Number Of Ingredients 10

8 ounces fresh green beans (trimmed and cut into 1-2" pieces)
15 ounces chick peas (rinsed and drained)
15 ounces 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
[Easy Greek Salad Dressing]

Steps:

  • 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!

Nutrition Facts : Calories 239 kcal, Carbohydrate 34 g, Protein 12 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 314 mg, Fiber 9 g, Sugar 9 g, UnsaturatedFat 3 g, ServingSize 1 serving

GREEK GARBANZO BEAN SALAD



Greek Garbanzo Bean Salad image

This is a delightful salad that doesn't skimp on taste.

Provided by Kim Fusich

Categories     Salad     Beans

Time 2h10m

Yield 8

Number Of Ingredients 11

2 (15 ounce) cans garbanzo beans, drained
2 cucumbers, halved lengthwise and sliced
12 cherry tomatoes, halved
½ red onion, chopped
2 cloves garlic, minced
1 (15 ounce) can black olives, drained and chopped
1 ounce crumbled feta cheese
½ cup Italian-style salad dressing
½ lemon, juiced
½ teaspoon garlic salt
½ teaspoon ground black pepper

Steps:

  • Combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic salt and pepper. Toss together and refrigerate 2 hours before serving. Serve chilled.

Nutrition Facts : Calories 214.3 calories, Carbohydrate 25.5 g, Cholesterol 3.2 mg, Fat 11.5 g, Fiber 5.8 g, Protein 5.2 g, SaturatedFat 2.1 g, Sodium 1066.8 mg, Sugar 2.5 g

THREE BEAN SALAD WITH FETA CHEESE



Three Bean Salad with Feta Cheese image

I had been looking for a bean salad recipe but couldn't find one that really stood out to me. I decided to make one myself. It turned out so well, all of my friends ask for the recipe!

Provided by MICAHGIBSON

Categories     Salad     Beans     Three Bean Salad Recipes

Time 2h30m

Yield 8

Number Of Ingredients 12

1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can red kidney beans, drained and rinsed
1 (14.5 ounce) can great northern beans, rinsed and drained
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
½ cup crumbled feta cheese
¼ cup grated red onion
½ teaspoon Greek seasoning
½ teaspoon garlic powder
½ cup extra-virgin olive oil
¼ cup balsamic vinegar
2 tablespoons honey mustard
1 dash Worcestershire sauce

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.

Nutrition Facts : Calories 322.9 calories, Carbohydrate 32.8 g, Cholesterol 8.5 mg, Fat 16.9 g, Fiber 9.9 g, Protein 11.6 g, SaturatedFat 3.5 g, Sodium 627 mg, Sugar 3 g

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



Greek 3-Bean Salad: Worthy of a a Fine Greek Restaurant image

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!

Provided by Feast Your Eyes

Categories     Salad Dressings

Time 15m

Yield 8 serving(s)

Number Of Ingredients 16

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

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.

Nutrition Facts : Calories 446.5, Fat 31.1, SaturatedFat 5.4, Cholesterol 8.3, Sodium 661.3, Carbohydrate 33.8, Fiber 8.5, Sugar 1.7, Protein 10.7

GREEK BEAN SALAD



Greek Bean Salad image

I found this in The Bean Harvest Cookbook and it sounded perfect for a summer cookout. Made a few adjustments and it was perfect. Cook time is marinating time. Hope you enjoy!

Provided by flower7

Categories     Cheese

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 11

2 (15 1/2 ounce) cans cannellini beans, drained & rinsed
1 pint grape tomatoes, quartered
3 small pickling cucumbers, peeled & chopped
2/3 cup kalamata olive, pitted & halved
6 ounces feta cheese, crumbled (I used feta with basil & tomato)
1/4 teaspoon salt, to taste
1/4 teaspoon black pepper, to taste
2 large garlic cloves, chopped
1/2 cup fresh lemon juice
1/3 cup olive oil
1 teaspoon dried oregano or 2 tablespoons fresh oregano

Steps:

  • Dressing: In a small bowl or measuring cup, whisk together the dressing ingredients.
  • Salad: In a large bowl, combine the dressing with the beans and mix well. Cover and marinate at room temperature at least one hour, stirring occasionally.
  • Shortly before serving, mix in the tomatoes, cucumber, olives and cheese and season with salt and pepper.
  • Serve at room temperature.

Nutrition Facts : Calories 273.1, Fat 15.9, SaturatedFat 5, Cholesterol 20.1, Sodium 736.8, Carbohydrate 24.6, Fiber 7.3, Sugar 6.2, Protein 10.2

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