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Three Bean Greek Salad

Three Bean Greek Salad

1 (19 oz) can of mixed beans, rinsed well

1/2 red onion, finely chopped (about ½ cup)

2 celery stalks, finely chopped (about 1 cup)

½ cup yellow or red bell pepper, finely chopped

1 cup fresh, finely chopped parsley

Optional: ½-1 cup fennel bulb, finely chopped 

Optional:  ½ cup sliced organic olives

Optional: 2-3 tbsp fresh finely chopped mint, rosemary or oregano (only 1 tbsp if oregano)

Toppings:  Sliced avocado, lemon and fresh herbs


1/3 cup apple cider vinegar

1/4 cup maple syrup (more or less to taste)

3 tablespoons extra virgin olive oil

1 tsp garlic powder

1 tsp oregano powder

1 1/2 teaspoons salt

1/4 teaspoon black pepper

In a large bowl, mix beans, celery, onion, fennel, pepper, parsley, and rosemary or mint

In a separate small bowl or measuring cup, whisk together the vinegar, syrup, oil, garlic, oregano, salt, and pepper. Add the dressing to the beans. Toss to coat.

Chill and serve.  Keeps well in the fridge for 3 days.

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