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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


  • 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


  • 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.

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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."

Reviewed Apr. 28, 2014

"Really fresh for summer!"

Reviewed Mar. 17, 2013

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

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