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Greek Three-Bean Salad Recipe

Greek Three-Bean Salad Recipe

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. YIELD: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.

Nutritional Facts

3/4 cup: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein

Reviews for Greek Three-Bean Salad

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MY REVIEW
chris_giles18
Reviewed Jul. 16, 2015

"Super easy! Next time I will only use 1/2 cup dressing. My 4 year old enjoyed helping me make this."

MY REVIEW
manchesterunited
Reviewed Apr. 28, 2014

"Really fresh for summer!"

MY REVIEW
daisey5
Reviewed Mar. 17, 2013

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

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