In this salad, grilled shrimp coexist with Greek flavors (tomato, feta, Kalamata olives, and oregano). Sprinkle a little sugar over the shrimp after seasoning them with salt and pepper to ensure that they grill up juicy but appealingly spotty brown.
| Prep Time: | 30 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 30 mins |
| Servings: | 8 |
Ingredients
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can red kidney beans, drained and rinsed
- 1 (14.5 ounce) can great northern beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
- ½ cup crumbled feta cheese
- ¼ cup grated red onion
- ½ teaspoon Greek seasoning
- ½ teaspoon garlic powder
- ½ cup extra-virgin olive oil
- ¼ cup balsamic vinegar
- 2 tablespoons honey mustard
- 1 dash Worcestershire sauce
Instructions
- 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.
Nutrition Facts
| Calories | 323 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 10 g |
| Protein | 12 g |
| Saturated Fat | 4 g |
| Sodium | 627 mg |
| Sugars | 3 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I substituted the white beans for cannelli beans. I also used a little Greek salad dressing in the dressing since I couldn’t find Greek seasoning. I added 3/4 of a cucumber, diced. Tasty, will see tomorrow after it chills. It did make too much liquid, but I will drain and add more beans and feta cheese if necessary. Hubby liked the flavor!
I made a smaller quantity with one can of kidney beans. I also added a stock of celery and some walnuts. I was looking for a salad with feta with some hefty to it and this fits the bill. Nice lunch dish.
Pretty good. I might double the onions before we’re finished.
Was really good, will make it again
Not bad at all. I brought it to a scouts picnic and every last bite was gone. Would make again and play around with additions.
I made this for a staff luncheon. The only change I made from original recipe was the use of 3 cans of the 6 bean mix instead individual cans of beans. It recieved mixed review, although some had 4 helpings! I like that it was different than what you expect from a bean salad. It kept well over 6 hours of luncheon, so that is a plus
This is definitely a keeper! there is only two of us so i scaled back the recipe to suit the one can of mixed beans (kidney, chick peas and cannellini beans) i had. the dressing is to die for. i didn’t have any honey mustard, so i mixed in a little honey to my bold and spicy mustard. i also used green onions cause thats what i had. this is a great tasting bean salad with the addition of the feta, which i was kinda leary of. but all for nought:)
I really enjoyed this recipe. I made it with fresh tomato, as tomatoes with green chili peppers are pretty much impossible to find in Canada. I only had a scan half cup of feta, and I’m sure it would be greatly improved with extra feta. I also used about 1 tbsp of Greek seasoning and no garlic powder, as there was garlic already in my Greek seasoning. I chopped my red onion very finely, but I think next time I will grate it, as suggested. I also used 1 tbsp of mustard and 1 tbsp of honey in place of the honey mustard and added the juice from 1/2 a lemon to brighten up the flavors. I let it sit overnight in the fridge and the flavors were really nice the next day. The recipe makes A LOT. A great simple recipe to take to a party, or for a yummy lunch on a hot day!
I followed the recipe pretty close:I had no white beans, so I used chickpeas, and I having no canned Rotel-type tomatoes, I used fresh. The fresh tomato was really quite nice but still, overall, the salad seemed lacking in flavour, even after it sat for 3 hrs. So I added a Tbsp of granulated sugar, 2 TBSP of white vinegar, increased the feta to 1c (we really like it), and added an extra Tbsp Greek seasoning – that brought the salad to life. I’ll make it again with these amendments. The recipe makes a lot. I’d say the servings should say at least 12, not 8.
I used only 1/4 cup of olive oil because I misread the recipe, but we really liked this one and will make it again.