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Three Bean Salad
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Three Bean Cucumber Salad with Feta

Easy three-bean cucumber salad with feta, crunchy cucumber, and ginger dressing. A fresh, flavorful no-cook recipe for summer!
Prep Time15 minutes
Total Time15 minutes
Course: Main Course, Main Dish, Salad, Side Dish, Vegetable
Cuisine: American, Mediterranean
Keyword: Bean, Salad
Servings: 4
Calories: 303kcal
Author: Belly Laugh Living

Equipment

Ingredients

  • 1 Can Navy Beans
  • 1 Can Cannellini Beans
  • 1 Can Garbanzo Beans
  • 1 Cucumbers
  • ½ Small Onion
  • 4.5 Ounces Feta Cheese
  • 4 Ounces Ginger Salad Dressing We Used Makoto Ginger Dressing
  • 1 Serrano Pepper Optional

Instructions

  • Open the cans of navy beans, cannellini beans, and garbanzo beans. Pour the beans into a strainer and rinse well under cold water.
    Can opener to open a can
  • Pour the beans into a strainer and rinse well under cold water.
    Beans in a strainer
  • Let the beans drain, then add them to a large serving bowl.
    Navy, Canneli and Garbanzo Beans
  • Finely chop the onion. We used a small food processor to make this quick and easy. Add the onion to the bowl.
    Chopped Onions
  • Cut the English cucumber into bite-sized pieces and add it to the bowl.
    Chopped Cucumbers
  • Slice the serrano pepper and add it to the salad if you want a little heat. Leave it out for a mild version.
    Serrano Peppers
  • Break up and add the feta cheese.
    Add the feta cheese
  • Add the Ginger Salad Dressing.
  • Toss everything together until well combined. Taste and add more ginger dressing if needed.
  • Enjoy!
    Bean salad in serving bowl and plates

Nutrition

Calories: 303kcal | Carbohydrates: 23g | Protein: 12g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Cholesterol: 28mg | Sodium: 885mg | Potassium: 185mg | Fiber: 6g | Sugar: 4g | Vitamin A: 213IU | Vitamin C: 4mg | Calcium: 241mg | Iron: 3mg