Greek Three-Bean Salad Recipe
Greek Three-Bean Salad Recipe photo by Taste of Home

Greek Three-Bean Salad Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:10 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 10 servings

Ingredients

  • 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

Directions

  1. 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. Yield: 10 servings.
Originally published as Greek Three-Bean Salad in Simple & Delicious April/May 2013, p54

Reviews for Greek Three-Bean Salad

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
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MY REVIEW
Reviewed Apr. 28, 2014

"Really fresh for summer!"

MY REVIEW
Reviewed Mar. 17, 2013

"It was very good. Did not change a thing. I would usa less dressing."

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