Greek Three Bean Salad
Try this Greek Three Bean Salad recipe
Try this Greek Three Bean Salad recipe
- 1 clove garlic minced
- salt and pepper to taste
- 1 teaspoon dijon mustard
- 1/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 4 ounces crumbled feta cheese
- 1/2 cup chopped kalamata olives
- 1/2 cup chopped red onion
- 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
- 2 tablespoons fresh lemon juice (1/2 a large lemon)
- 1 tablespoon chopped fresh oregano (1 teaspoon dried)
- Carbohydrate 5.70988019757075 g
- Cholesterol 12.6155377795 mg
- Fat 6.42332336939348 g
- Fiber 1.78561690401915 g
- Protein 3.16582901901449 g
- Saturated Fat 2.59187893783848 g
- Serving Size 1 1 -10 serving (116g)
- Sodium 179.750419567953 mg
- Sugar 3.9242632935516 g
- Trans Fat 0.29132777799785 g
- Calories 90 calories
Step-by-step
- Prepare the salad: 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.
- Prepare the dressing: In a small bowl, whisk together the red wine vinegar, lemon juice, oregano, garlic, dijon, salt, and pepper until combined.
- Whisking constantly, add the olive oil in a slow stream.
- Adjust the seasoning if necessary. Add the desired amount of dressing and toss to combine.
- Serve and enjoy!
My Simple Greek Three Bean Salad: A Taste of Summer
As a busy working mom, I'm always on the lookout for quick, healthy, and delicious meals that the whole family will enjoy. This Greek Three Bean Salad fits the bill perfectly! It's vibrant, refreshing, and surprisingly easy to whip up, even on a weeknight after a long day at the office. The best part? It's incredibly versatile – you can adjust the ingredients to your liking and what you have on hand. I often find myself improvising based on what’s fresh at the farmer's market.
The beauty of this salad lies in its simplicity. The combination of three different beans – kidney beans, chickpeas, and green beans – provides a wonderful texture and a boost of protein. The bright, tangy dressing, made with red wine vinegar, lemon juice, and fresh oregano, perfectly complements the sweetness of the cherry tomatoes and the slight bitterness of the Kalamata olives. And let's not forget the creamy feta cheese, which adds a salty, briny note that ties everything together. The crunchy red onion and crisp cucumber add a pleasant textural contrast, making each bite a delightful experience.
This salad is more than just a side dish; it's a complete meal in itself. It's packed with protein, fiber, and vitamins, making it a healthy and satisfying choice for lunch or a light dinner. I often serve it alongside grilled chicken or fish for a more substantial meal. The leftovers are equally delicious the next day, allowing for a quick and easy lunch option for the busy workday ahead. I’ve even been known to pack it for my lunchbox for a satisfying and nutritious break from work. It holds up really well and doesn’t get soggy.
One thing I love about this recipe is its adaptability. Feel free to experiment with different vegetables and beans. Adding roasted bell peppers, artichoke hearts, or even some crumbled bacon for a richer flavor are all fantastic options. If you're not a fan of feta cheese, you can easily substitute it with goat cheese or another type of cheese that you prefer. The possibilities are endless! You can make this your own with little tweaks and substitutions. The foundation is sound and adaptable to your needs and preferences.
This Greek Three Bean Salad is a testament to the fact that healthy eating doesn't have to be complicated or time-consuming. It's a vibrant and flavorful salad that's perfect for any occasion, from casual weeknight dinners to summer barbecues. It’s also a great way to use up leftover vegetables or to showcase fresh, seasonal produce. Give it a try and you'll quickly see why it's become a staple in my kitchen.
Beyond being a delicious and healthy meal, this salad also holds a special place in my heart. It reminds me of lazy summer afternoons spent with my family, enjoying simple pleasures and good food. The vibrant colors and fresh flavors always bring a smile to my face, transporting me back to those carefree moments. And that, in itself, makes it a recipe worth sharing and cherishing.
Making this salad has become a small ritual for me, a way to connect with myself and appreciate the simple act of creating something delicious and nourishing. It’s a small act of self-care in a busy world and a reminder to take a moment to savor the beauty of simple things.
So, give this Greek Three Bean Salad a try. I promise you won't be disappointed. It's a recipe that will quickly become a favorite in your kitchen, bringing a taste of the Mediterranean to your table with ease and simplicity.
Tips and Variations:
- Make it ahead: This salad tastes even better the next day, making it a perfect make-ahead dish for parties or potlucks.
- Add some protein: Grilled chicken, chickpeas, or white beans would make this a complete meal.
- Spice it up: Add a pinch of red pepper flakes for a touch of heat.
- Get creative with the herbs: Experiment with other herbs like dill, parsley, or mint.
- Use different beans: Cannellini beans or black beans are great alternatives.
