1. In a medium-size bowl combine the garbanzo, kidney, and lima beans with the onion, green pepper, and kalamata olives. Set aside. 2. To your blender container add the lemon juice, and Dijon mustard; blend to combine. SLOWLY add the olive oil while blending. Add the salt, pepper, oregano, and celery seed; give a good stir. 3. Pour the dressing over the vegetables; refrigerate over night - stirring occasionally. 4. Served drained 3-bean salad on lettuce leaves. Sprinkle with feta cheese and parsley just before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
