Recipe by MICAHGIBSON
"I had been looking for a bean salad recipe but couldn't find one that really stood out to me. I decided to make one myself. It turned out so well, all of my friends ask for the recipe!"
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1 (15 ounce) can
black beans, drained and rinsed
1 (15 ounce) can
red kidney beans, drained and rinsed
1 (14.5 ounce) can
great northern beans, rinsed and drained
1 (10 ounce) can
diced tomatoes with green chile peppers (such as RO*TEL®)
crumbled feta cheese
grated red onion
extra-virgin olive oil
I used only 1/4 cup of olive oil because I misread the recipe, but we really liked this one and will make it again.
Not bad at all. I brought it to a scouts picnic and every last bite was gone. Would make again and play around with additions.
This is definitely a keeper! there is only two of us so i scaled back the recipe to suit the one can of mixed beans (kidney, chick peas and cannellini beans) i had. the dressing is to die for. i didn't have any honey mustard, so i mixed in a little honey to my bold and spicy mustard. i also used green onions cause thats what i had. this is a great tasting bean salad with the addition of the feta, which i was kinda leary of. but all for nought:)
I really enjoyed this recipe. I made it with fresh tomato, as tomatoes with green chili peppers are pretty much impossible to find in Canada. I only had a scan half cup of feta, and I'm sure it would be greatly improved with extra feta. I also used about 1 tbsp of Greek seasoning and no garlic powder, as there was garlic already in my Greek seasoning. I chopped my red onion very finely, but I think next time I will grate it, as suggested. I also used 1 tbsp of mustard and 1 tbsp of honey in place of the honey mustard and added the juice from 1/2 a lemon to brighten up the flavors. I let it sit overnight in the fridge and the flavors were really nice the next day.
The recipe makes A LOT. A great simple recipe to take to a party, or for a yummy lunch on a hot day!
I made this for a staff luncheon. The only change I made from original recipe was the use of 3 cans of the 6 bean mix instead individual cans of beans.
It recieved mixed review, although some had 4 helpings!
I like that it was different than what you expect from a bean salad. It kept well over 6 hours of luncheon, so that is a plus
I followed the recipe pretty close:I had no white beans, so I used chickpeas, and I having no canned Rotel-type tomatoes, I used fresh. The fresh tomato was really quite nice but still, overall, the salad seemed lacking in flavour, even after it sat for 3 hrs. So I added a Tbsp of granulated sugar, 2 TBSP of white vinegar, increased the feta to 1c (we really like it), and added an extra Tbsp Greek seasoning - that brought the salad to life. I'll make it again with these amendments. The recipe makes a lot. I'd say the servings should say at least 12, not 8.
* Percent Daily Values are based on a 2,000 calorie diet.
Three Bean Salad with Feta Cheese
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 152
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