Three Bean Salad with Feta Cheese Recipe -
Three Bean Salad with Feta Cheese Recipe
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Three Bean Salad with Feta Cheese

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"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins

    2 hrs 30 mins


  1. Mix black beans, kidney beans, great northern beans, diced tomatoes with green chile peppers, feta cheese, red onion, Greek seasoning, and garlic powder in a bowl.
  2. Whisk olive oil, balsamic vinegar, honey mustard, and Worcestershire sauce in a separate bowl; pour over bean mixture. Toss to coat. Refrigerate for about 2 hours for best flavor.
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Reviews More Reviews

Most Helpful Positive Review
May 31, 2014

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.

Most Helpful Critical Review
Aug 06, 2015

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.


6 Ratings

Jun 02, 2015

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:)

May 22, 2015

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!

Jun 06, 2015

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

May 21, 2015

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.


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  • Calories
  • 323 kcal
  • 16%
  • Carbohydrates
  • 32.8 g
  • 11%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 16.9 g
  • 26%
  • Fiber
  • 9.9 g
  • 40%
  • Protein
  • 11.6 g
  • 23%
  • Sodium
  • 627 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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