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Tuesday, August 28, 2012

Three Bean Salad with Feta

I really love bean salads lately (can you tell?!). They hold up beautifully outside in the warmer months, especially if you're serving them at picnics or barbecues. They're also colorful and add a nice contrast to your main dishes. I like making extra so that I can eat them for lunch the next day too as they are healthy and filling. Like most bean salads, this was so easy to prepare and was packed with wonderful flavors. If you're not a fan of feta cheese just leave it out, but it did add an extra creaminess to the salad. 

Three Bean Salad with Feta
1-15oz. Can Dark Kidney Beans, rinsed
1-15oz. Can Black Beans, rinsed
1-15oz. Can Chick Peas, rinsed
1/4 c. Red Onion, thinly sliced
1/2 c. Feta Cheese, crumbled

1 Lemon, juice only
2 tsp. Dijon Mustard (I use Grey Poupon)
1 tsp. Dried Oregano
1 tbsp. Parsley, chopped
1/3 c. Canola Oil
1/2 tsp. Kosher Salt
1/4 tsp. Fresh Ground Black Pepper

1. Whisk all dressing ingredients together in a small bowl.
2. Add the beans, onion and cheese to separate bowl, then pour the dressing over the beans. 
3. Mix well and refrigerate. Makes 10-1/2 cup servings. 


Shared on Family Fresh Meals 8/28/12


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