Serve this delightful combination of beans, crumbly feta cheese and plump kalamata olives as a side dish or as a light meal with some crusty bread to sop up the leftover olive oil. Makes an excellent summer lunch served with ice cold Mythos Greek beer!
Provided by Feast Your Eyes
Categories Salad Dressings
Time 15m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In a medium-size bowl combine the garbanzo, kidney, and lima beans with the onion, green pepper, and kalamata olives. Set aside.
- To your blender container add the lemon juice, and Dijon mustard; blend to combine. SLOWLY add the olive oil while blending. Add the salt, pepper, oregano, and celery seed; give a good stir.
- Pour the dressing over the vegetables; refrigerate over night - stirring occasionally.
- Served drained 3-bean salad on lettuce leaves. Sprinkle with feta cheese and parsley just before serving.
Nutrition Facts : Calories 446.5, Fat 31.1, SaturatedFat 5.4, Cholesterol 8.3, Sodium 661.3, Carbohydrate 33.8, Fiber 8.5, Sugar 1.7, Protein 10.7
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