A vibrant and refreshing salad, bursting with Mediterranean flavors! This 5-bean medley is a celebration of textures and tastes, perfect as a light lunch, a side dish, or a colorful addition to any gathering.

Follow The Directions

01

Step

In a large bowl, combine the black beans, kidney beans, green beans, wax beans, and garbanzo beans. (5 minutes)

02

Step

Add the chopped celery, red onion, green bell pepper, red bell pepper, green olives, black olives, parsley, and rosemary to the bowl. (5 minutes)

03

Step

In a small bowl, whisk together the Greek salad dressing and 1 tablespoon of honey. Taste and adjust the honey to your liking, adding more for a sweeter dressing. (2 minutes)

04

Step

Pour the dressing over the bean mixture and toss gently to coat all ingredients evenly. (3 minutes)

05

Step

Season the salad with salt and freshly ground black pepper to taste. (1 minute)

06

Step

Cover the bowl tightly with plastic wrap or transfer to an airtight container and refrigerate for at least 2 to 3 hours to allow the flavors to meld. (2-3 hours)

For an extra layer of flavor, try adding a splash of red wine vinegar or lemon juice to the dressing.
Feel free to experiment with different types of beans, such as cannellini beans or great northern beans.
If you don't have fresh rosemary, you can use 1 teaspoon of dried rosemary instead.
This salad can be stored in the refrigerator for up to 3 days.
Consider grilling the bell peppers for a smoky flavor.

Adonis Kessler

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