Greek 3-Bean Salad: Worthy of a a Fine Greek Restaurant

Ingredients

• 1 (16 ounce) can garbanzo beans, rinsed and drained

• 1 (16 ounce) can dark red kidney beans, rinsed and drained

• 1 (8 ounce) can lima beans, rinsed and drained
• 1 medium red onion, thinly sliced and separated into rings
• 1/4 cup green pepper, finely chopped
• 1/2 cup kalamata olive, halved
• 1/2 cup fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 cup extra virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon celery seed
• romaine lettuce leaf, washed and dried
• 1/2 cup feta cheese, crumbled
• 2 tablespoons fresh parsley, chopped

Directions

1. 1

   In a medium-size bowl combine the garbanzo, kidney, and lima beans with the onion, green pepper, and kalamata olives. Set aside.

2. 2

   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.

3. 3

   Pour the dressing over the vegetables; refrigerate over night - stirring occasionally.

4. 4

   Served drained 3-bean salad on lettuce leaves. Sprinkle with feta cheese and parsley just before serving.