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three bean salad

Greek Three Bean Salad

5 from 2 votes
This Greek Three Bean Salad is the perfect summer side dish! It’s loaded with fresh herbs and veggies, packed with protein, and brimming with Mediterranean flavors.
Servings 6
Prep Time 20 minutes
Total Time 20 minutes


Lemon Vinaigrette:

  • 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

Three Bean Salad Ingredients:

  • 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


  • Place all salad dressing ingredients except for olive oil in a small mixing bowl and whisk together. Slowly pour  in extra-virgin olive oil while whisking together. Taste and adjust seasoning as needed. Set aside.
  • In a large mixing bowl add all of the salad ingredients. Add half of the salad dressing to the salad bowl, mix well and taste. Add more salad dressing as desired.
  • Let sit for at least 20 minutes before serving, the longer it sits the better! Best if made the night before.


Serving: 6gCalories: 239kcalCarbohydrates: 31.9gProtein: 10.2gFat: 9.2gSaturated Fat: 1.3gSodium: 406mgFiber: 10.7gSugar: 5.3g
Course: Salad
Author: Lexi