Greek Three Bean Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful Mediterranean bean salad with three varieties of beans, fresh herbs, tomatoes, and cucumber tossed in a zesty lemon vinaigrette. Packed with protein and perfect for summer meals.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon lemon juice
- 2 tablespoons red wine vinegar
- 2 teaspoons dijon mustard (more to taste)
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon oregano
- 1/4 cup extra-virgin olive oil (add more to taste)
- 1 cup canned cannellini beans (drained and rinsed)
- 1 cup canned navy beans (drained and rinsed)
- 1 cup canned kidney beans (drained and rinsed)
- 1 red onion (diced)
- 2 cups grape tomatoes (sliced in half)
- 1 cucumber (diced)
- 1/2 cup diced roasted red pepper
- 1/2 cup diced pepperoncini
- 1/2 cup marinated artichokes (diced)
- 1 tablespoon cilantro (roughly chopped)
- 1 tablespoon parsley (roughly chopped)
- 1 tablespoon mint (roughly chopped)
- 1/4 cup crumbled feta cheese (optional)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 450mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 504mg
- Calcium
- 104mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 450MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.