Three Bean Salad With Pimiento Stuffed Green Olives And Feta Recipes

THREE BEAN SALAD

Steps:

• Bring a pot of salted water to a boil. Set up a large bowl of ice water. Add the fresh beans to the boiling water, and cook until crisp-tender, about 4 to 5 minutes. Drain and plunge the beans into the ice water to stop the cooking and set their color. Drain.
• In a medium bowl, combine the beans and the onion. In a small saucepan, bring the sugar, vinegar, oil, and salt to a simmer. Pour the liquid over the beans. Marinate the beans at room temperature for 1 hour, tossing several times. Just before serving, season with salt and pepper to taste, add the parsley. Serve.

OLD-FASHIONED THREE BEAN SALAD

Steps:

• Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Let set in refrigerator for at least 12 hours.

THREE-BEAN SALAD WITH OLIVES

Steps:

• Whisk first 4 ingredients in large bowl to blend.
• Add all remaining ingredients and toss to blend.
• Season with salt and pepper.
• Cover and refrigerate at least 3 hours and up to 1 day.

THREE BEAN SALAD WITH FETA CHEESE

Steps:

• 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.
• 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.

THREE BEAN SALAD WITH PIMIENTO-STUFFED GREEN OLIVES AND FETA

Steps:

• In a large bowl whisk together the olive oil, white wine vinegar, sugar, oregano and black pepper (add in as much sugar as desired, start with 1 tablespoon adding in more to taste).
• Add in all drained beans, green and red bell pepper, sliced green olives and red onion; toss to combine and refrigerate 8 hours or overnight.
• When ready to serve, season with salt and more black pepper and add in the crumbled feta cheese.
• Delicious!

THREE-BEAN SALAD WITH OLIVES

Steps:

• Whisk first 4 ingredients in large bowl to blend. Add all remaining ingredients and toss to blend. Season with salt and pepper. Cover and refrigerate at least 3 hours and up to 1 day.

GREEN BEANS WITH TOMATOES, OLIVES, AND FETA

Steps:

• In a medium bowl, prepare an ice bath for cooling the beans.
• Cook the beans in salted boiling water, about 6 minutes, until crisp, but tender.
• Drain the beans, then cool in the ice bath.
• Drain and put the beans in a serving dish.
• Add the feta cheese to the cooled beans.
• Heat the olive oil and add the garlic, about 60 seconds, until fragrant.
• Remove form heat and add the tomatoes, olives, lemon juice, and oregano.
• Toss this mixture.
• Pour over green beans and feta and stir gently to combine.