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three bean salad
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5 from 2 votes

Greek Three Bean Salad

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.
Prep Time20 minutes
Total Time20 minutes
Course: Salad
Servings: 6
Author: Lexi


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: 6g | Calories: 239kcal | Carbohydrates: 31.9g | Protein: 10.2g | Fat: 9.2g | Saturated Fat: 1.3g | Sodium: 406mg | Fiber: 10.7g | Sugar: 5.3g