Greek Three-Bean Salad
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 10 servings.
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
Ingredients
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2 cups frozen cut green beans, thawed
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1 can (16 ounces) kidney beans, rinsed and drained
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1 can (14-1/2 ounces) cut wax beans, drained
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1 medium red onion, halved and sliced
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1 can (6 ounces) pitted ripe olives, drained
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1/2 cup julienned green pepper
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1/2 cup peeled, seeded and chopped cucumber
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3/4 cup bottled Greek vinaigrette
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1 cup (4 ounces) crumbled feta cheese
Directions
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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.
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