Veggie-Packed Three Bean Greek Salad
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We’re smashing together two traditional salads: three bean salad and Greek salad to make a three bean Greek salad! A little homemade lemon dressing gives these beans and veggies a nice flavor pop. The perfect salad to bring to all the barbecues and picnics this summer!
Not to mention the crazy amounts of textures and flavors that are going on in this salad. Three Bean Greek Salad you make-ah my mouth happy.
This week had been a little bit insane. It’s officially summertime, hooray! Only, not really, because with summer comes Hurricane season. And this week, it’s very, very, very much looking like it’s going to flood. Yesterday I ran out and picked up our usual hurricane supply kit. There’s a sentence I never thought I’d say so casually! Just the essentials for the HSK you know, a few gallons of water, canned goods, and enough snacky snacks to take us well into next year. I grew up in the Midwest and believe me, the first year after we moved, I practically begged my parents to pack up and bail on Houston altogether when hurricane season rolled around. This year marks 17 years since our big move and at this point, I’ve [unfortunately] encountered enough floods/hurricanes/tropical storms to know it doesn’t hurt to have a few essentials handy.
But just beyond the gloom, we’ve got summer, which means picnics, which means salads. So here’s a breakdown: we’ve got three beans – garbanzo, cannellini, and kidney, followed by the cucumbers, tomatoes, black olives, red onions, bell peppers, and how can I even forget the feta. What is a Greek salad without feta? Nothing fun, I can assure you of that. Then just for good measure, we’re going to drizzle it all with a homemade lemon dressing and sprinkle parsley on top because parsley is simply confetti for food.
Friends, I realize that having a protein-loving significant other in your life is a real thing, so I’ve got you covered with my go to Greek grilled chicken that’s as easy as tossing a few ingredients in a zip top bag and then popping it on the grill. But know that grilled/baked salmon or shrimp skewers would be equally delicious protein options with this too.
And this goes without saying; you can certainly swap the beans for those that you like. Want black beans instead of kidney beans? SURE. Have great northern beans instead of cannelloni? That’s fine. All garbanzo? Do it.
Let me tell you about that lemon dressing, which adds just the right amount of flavor to this three bean greek salad party. It’s easy, it’s homemade with ingredients you most likely already have in your pantry, and it’s way better than the store bought dressings. Oh, and it’s as easy as tossing the ingredients in a mason jar and giving it a good shake.
BOOM, dressing done.
Let it also be known that this salad is perfect to make ahead or on the spur of the moment. Let’s be real we all have those moments when the BFF calls you at midnight to ask if you want to grill a few burgers with the fam by the pool for an impromptu get-together are you’re scrambling to figure out what to bring. Enter: three bean greek salad, which calls for beans from your pantry and cucumbers and tomatoes from the fridge. The dressing is a little oregano, olive oil, and lemon juice and that’s just things we tend to have even when we’re down to the skinny.
It wouldn’t be right if I left you without a pro-tip from one salad lover to another. A handful of crushed pita chips to top off your portion of salad right before you munch! I live for that crrrunch.
It’s salty, briny, and crunchy.
But most of all, it’s fresh and mostly clean if you forget about the feta. But don’t do that, don’t forget about the feta.
This bean Greek salad is what summer is all about!
- 1 (15-ounce can) kidney beans
- 1 (15-ounce can) cannellini beans
- 1 (15-ounce can) garbanzo beans
- 1 cup cucumbers, diced
- 1 cup tomatoes, diced
- 1 green bell pepper, diced
- 1/2 red onion, diced
- 1/2 cup black olives, sliced
- 1/2 cup crumbled feta
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 1/2 teaspoon dried oregano
- 1 tablespoon dried basil (optional)
- 1 teaspoon dijon mustard
- 1 teaspoon sugar
- salt and pepper
- Dressing: Add the ingredients for the dressing in a mason jar along with a big pinch of salt and pepp, shake to combine. The dressing can be prepared up to two days ahead of serving.
- Salad: Rinse and drain the beans and place them in a large bowl along with all the other salad ingredients. Drizzle with the prepared dressing right before serving and season with additional salt and pepp to taste.
- Pro tip: I like to add crushed up pita chips to my portion of the salad because I live for crunch!
Is this a good choice for you?
Serving size is 1/12th of the recipe.
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