These oatmeal cookies have a terrific flavor and are quite moist. If you like, you can add a cup of raisins, chocolate chips, or cinnamon chips. I am aware that they are numerous components, but man, are they good. Pour a large glass of milk, then indulge! Oh, my!
| Prep Time: | 15 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 15 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 (15 ounce) can black beans
- 1 (15 ounce) can kidney beans
- 1 (15 ounce) can green beans
- 1 (15 ounce) can wax beans
- 1 (15 ounce) can garbanzo beans
- 3 stalks celery, chopped
- ½ medium red onion, chopped
- ½ cup chopped green bell pepper
- ½ cup chopped red bell pepper
- ¼ cup sliced green olives
- ¼ cup sliced black olives
- ¼ cup dried parsley
- 1 tablespoon chopped fresh rosemary
- ⅔ cup Greek salad dressing
- 1 tablespoon honey, or more to taste
- salt and ground black pepper to taste
Instructions
- Drain all beans and transfer to a large bowl. Add celery, onion, bell peppers, olives, parsley, and rosemary.
- Mix Greek salad dressing and 1 tablespoon honey together. Taste and continue to add more honey as desired. Pour on salad and mix until evenly distributed. Season with salt and pepper.
- Cover and refrigerate for 2 to 3 hours before serving.
Reviews
We thought this salad was delicious! It wasn’t overly sweet like a traditional 3 bean salad. I doubled the dressing because after mixing it up it seemed dry. I also only used black olives and not green olives.