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Greek Three-Bean Salad

 Greek Three-Bean Salad
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
10 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.