Greek Salad with Three Beans: Perfect for Labor Day Brunches

By on August 12, 2015

Why not just make a salad from two of your favorite standbys: the Greek Salad, and the Bean Salad.  The flavors of tomatoes, red onion, and cucumber dressed with a puckery lemon vinaigrette jumps into the driver’s seat with the addition of our old standby beans.  You can customize this recipe to suit simply by adding or deleting beans.  I made it this week started with dried garbanzos which I always think taste better than the canned ones.

Start with a Greek salad, or horiatiki salata,  a rough country salad of juicy tomatoes, crisp cucumber, sliced red onion, red bell pepper, crumbly feta cheese and plump kalamata olives. then mix with three beans. This Greekish salad can be served as a side dish or as a light meal with some crusty bread.ThreeBeanSalad-500x290

Give it a shot.  Easy to make,  keeps well, and perfect to take to a Block Party, Labor Day Picnic, plus the nutritionals make it really attractive.

Greek Salad with Three Beans

Makes 12 generous servings

Perfect for Potlucks and Labor Day Buffets, this easy to put together Greek Salad fluffed up with three kinds of beans makes a terrific Vegetarian Entrée as well as a punched up side dish.

1 16-ounce can garbanzo beans,  rinsed and drained

1 16-ounce can black turtle beans,  rinsed and drained

1 16-ounce can Cannellini Beans, rinsed and drained

1 red bell pepper, minced

½ cup red onion, thinly sliced

1 English cucumber, minced

2 stalks celery with leaves, minced

1 cup grape tomatoes, halved

1 cup Kalamata olives, drained

½ cup EACH: fresh parsley and basil

½ cup crumbled gorgonzola cheese

Dressing:

Juice and grated zest of one large lemon

3 tablespoons red wine vinegar

½ cup extra virgin olive oil

Sea salt and freshly milled black pepper to taste

½ teaspoon dried oregano

Combine all salad ingredients in a large bowl.  Mix dressing in a small bowl then pour over the salad.  Toss to mix.  Cover and refrigerate until ready to eat.

Nutritionals:   calories per serving  142; total fat  6 g, protein 4 g., sodium 208 mg., carbohydrates 18 g., dietary fiber 5 g.

garbanzo-bean-tomato-greek-salad

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About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”