Description
This refreshing Greek Three Bean Salad combines cannellini, navy, and kidney beans with crisp vegetables, tangy lemon vinaigrette, and optional feta cheese. Packed with protein and flavor, this Mediterranean-inspired salad is perfect for meal-prep, potlucks, or a light lunch. Ready in just 20 minutes, it’s a vibrant, make-ahead friendly option for any occasion.
Ingredients
Units
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Lemon Vinaigrette:
- 1 tablespoon lemon juice
- 2 tablespoons red wine vinegar
- 2 teaspoons dijon mustard (more to taste)
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon oregano
- 1/4 cup extra-virgin olive oil (add more to taste)
Three Bean Salad:
- 1 cup canned cannellini beans, drained and rinsed
- 1 cup canned navy beans, drained and rinsed
- 1 cup canned kidney beans, drained and rinsed
- 1 red onion, diced
- 2 cups grape tomatoes, sliced in half
- 1 cucumber, diced
- 1/2 cup diced roasted red pepper
- 1/2 cup diced pepperoncini
- 1/2 cup marinated artichokes, diced
- 1 tablespoon cilantro, roughly chopped
- 1 tablespoon parsley, roughly chopped
- 1 tablespoon mint, roughly chopped
- 1/4 cup crumbled feta cheese (optional)
Instructions
- Prepare the Lemon Vinaigrette: In a small mixing bowl, whisk together the lemon juice, red wine vinegar, dijon mustard, sea salt, ground black pepper, and oregano. Gradually drizzle in the extra-virgin olive oil while whisking continuously until the dressing is emulsified. Taste and adjust seasoning, setting aside when done.
- Combine Salad Ingredients: In a large mixing bowl, add the cannellini beans, navy beans, kidney beans, diced red onion, sliced grape tomatoes, diced cucumber, roasted red pepper, pepperoncini, marinated artichokes, cilantro, parsley, mint, and crumbled feta cheese (if using).
- Add Dressing and Toss: Pour about half of the lemon vinaigrette over the salad. Mix well, then taste. Add more dressing as desired, ensuring all ingredients are evenly coated.
- Let Marinate: Allow the salad to sit for at least 20 minutes before serving to let the flavors meld. For best results, refrigerate and serve after a few hours or overnight.
Notes
- The salad tastes even better the next day after the flavors have melded.
- Feel free to substitute any of the beans with your preferred variety.
- Omit feta cheese for a vegan-friendly option.
- Serve chilled or at room temperature.
- Perfect for meal prep and potlucks.
Nutrition
- Serving Size: about 1 cup
- Calories: 210
- Sugar: 4g
- Sodium: 580mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 5mg
