Three Bean Salad



Put the first five ingredients in a bowl.  Add the vinegar and toss together.  Season with salt and pepper.  Let sit in the fridge for at least 30 minutes.  Mix in the feta and oregano before serving.


Brian Samuels, Boston, MA, Blogger & photographer,


  • 16 oz can chickpeas, rinsed and drained
  • 16 oz can black beans, rinsed and drained
  • 6 oz can red kidney beans, rinsed and drained
  • 1/2 red pepper, quartered lengthwise and then cut into smaller chunks
  • 1/4 cup grape tomatoes, quartered
  • 2 ears of cooked corn, kernels removed from cob (suggestion: grill the corn instead of boiling, but either will work)
  • 1/2 cup white vinegar
  • 1/3 cup fresh oregano leaves
  • 3/4 cup Euphrates feta, crumbled
  • Salt and pepper, to taste