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Greek Bean Salad drizzled with 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!
COLOR POP!
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.
Fiber is totally having its moment right now and rightfully so. Dense bean salads are taking over the internet in a storm. And there’s even people doing the bean challenge, which I think is consuming a cup of beans a day for 30 days straight.
All this to say, this Greek bean Salad is going to be the answer to your fiber goals. Garbanzo beans (or chickpeas), cannellini, and kidney beans all loaded into one salad. And then we’ll load it up with nutrient dense ingredients like, 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.
I had to come back and write a review just to hopefully point everyone’s attention to it… Very fresh and light yet packed with flavor and so nutritious! Made it for the first time for a family get together and it was a huge hit! Definitely just jumped to my top 10 summer recipes. Thanks for sharing!
Ingredients for Greek Bean Salad:
- Beans: I like to use cannellini beans, kidney beans, and garbanzo beans or chickpeas for this recipe. Feel free to swap for navy beans, pinto, or even black beans if you like those better.
- Cucumbers: Persian cucumbers are my go to!
- Tomatoes: use cherry tomatoes or Roma tomatoes, whatever you like.
- Green Bell Pepper: is my favorite ingredient to add to greek salads.
- Red Onion: Feel free to omit this if you don’t like red onions.
- Black Olives: or Kalamata olives work well here too
- Crumbled Feta Cheese: optional, but kinda not?
- Olive Oil: used for the dressing
- Lemon Juice: is the acid in our dressing
- Seasonings: You’ll need some dried herbs like oregano and basil, sugar, and some salt and pepper for the dressing.
- Dijon: helps emulsify the dressing
Trying to get in more protein?
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. But know that grilled/baked salmon or shrimp skewers would be equally delicious protein options with this too.
Other bean salads to try:
- Bright Cucumber Chickpea Salad with Feta
- Black Bean Tomato Avocado Salad
- Southwestern Quinoa Black Bean Salad
- Mexican Street Corn Salad with Black Beans
- Moroccan Chickpea Quinoa Power Salad
Veggie-Packed Greek Bean Salad
Ingredients
Salad:
- 15 ounce kidney beans
- 15 ounce cannellini beans
- 15 ounce garbanzo beans
- 1 cup cucumbers diced
- 1 cup tomatoes diced
- 1 green bell pepper diced
- ½ red onion diced
- ½ cup black olives sliced
- ½ cup crumbled feta
lemon dressing:
- ½ cup olive oil
- ¼ cup lemon juice
- ½ teaspoon dried oregano
- 1 tablespoon dried basil optional
- 1 teaspoon dijon mustard
- 1 teaspoon sugar
- salt and pepper
Instructions
- Dressing: Add the ingredients for the dressing in a mason jar along with a big pinch of salt and pepper, 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.
Notes
- Pro tip: I like to add crushed up pita chips to my portion of the salad because I live for crunch!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This? Leave a comment & rating below!
I had to come back and write a review just to hopefully point everyone’s attention to it… Very fresh and light yet packed with flavor and so nutritious! Made it for the first time for a family get together and it was a huge hit! Definitely just jumped to my top 10 summer recipes. Thanks for sharing!
A weekly favourite!! Except I only make half the dressing, and dress it all at once. This salad is amazing as leftovers and gets more flavorful the next day!! It is so satisfying and delicious!! A keeper for sure.
Hi! How much is a serving size? 1 cup?
Delicious!
About how many tablespoons is 1/12 of the recipe?
WOW. so simple but seriously one of my favorite things ive ever made. absolutely delicious! I did less lemon, and more mustard, a little maple syrup. Yum!
Thanks for this great recipe. I am really enjoying it as a meal, serve it on a bed of lettuce. It’s very filling a d the beans give a creaminess to every bite!
Easy and very tasty !
Very good! I added red pepper too and used black beans and cannellini beans as I didn’t have any kidney or chickpeas made. Crowd pleaser for sure!
These unexpected combinations are what make cooking so great. That is, when they actually turn out amazing, which this three bean greek salad certainly did. I love it!
Glad to hear it, Kelly! Thanks for taking the time to comment!
Delicious! Nutritious and lovely to look at too. Served it with home made pita chips and it was great. Makes a lot, so I will have the pleasure of leftovers for a while.
Glad to hear you served it with pita chips too! 🙂