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

• garbanzo beans↗1 ounce

  rinsed and drained

• dark red kidney beans↗1 ounce

  rinsed and drained

• lima beans1 ounce

  rinsed and drained

• medium red onion↗1

  thinly sliced and separated into rings

• green pepper↗1⁄4 cup

  finely chopped

• kalamata olive↗1⁄2 cup

  halved

• fresh lemon juice↗1⁄2 cup
• Dijon mustard↗1 tablespoon
• extra virgin olive oil↗1 cup
• kosher salt↗1 teaspoon
• fresh ground black pepper↗1⁄2 teaspoon
• dried oregano↗1 teaspoon
• celery seed1 teaspoon
• romaine lettuce leaf↗

  washed and dried

• feta cheese↗1⁄2 cup

  crumbled

• tablespoons fresh parsley, chopped↗2

Step-by-step instructions

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.