Three Bean Salad

I was looking for a nice salad to accompany a delicious, rich mac ‘n cheese and I just couldn’t decide what kind to make. Would a green salad be best? Or maybe a potato salad? Potato salads seem a bit too heavy given the mac ‘n cheese. How about a bean salad? It wasn’t long until I found a delicious three bean salad that worked perfectly.

What really makes this three bean salad is the addition of feta cheese. Talk about a great addition! The feta gives it a nice kick. This salad is a wonderful summer accompaniment for meat, pastas, and more.


  • 16 oz can chickpeas, rinsed and drained
  • 16 oz can black beans, rinsed and drained
  • 16 oz can red kidney beans, rinsed and drained
  • ½ red pepper, quartered lengthwise and cut into smaller chunks
  • ¼ cup grape tomatoes, quartered
  • 2 ears of cooked corn, kernels removed from cob
  • ½ cup white vinegar
  • salt and pepper, to taste
  • ¾ cup feta, crumbled
  • ⅓ cup fresh oregano leaves (optional)


  1. Put all of the beans, the red pepper, the tomatoes, and the corn into a large bowl and mix well.
  2. And the vinegar and toss all of it together.
  3. Season with salt and pepper as desired.
  4. Let the mixture sit in the fridge for at least 30 minutes.
  5. Mix in the feta cheese and optionally the fresh oregano just prior to serving.


Source: A Thought For Food






One response to “Three Bean Salad”

  1. […] here for the recipe for the three bean […]

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