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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garbanzo bean	1	can	rinsed drained	1133.4333	188.7556	61.3793	18.1109
dark red kidney bean	1	can	rinsed drained	-	-	-	-
lima bean	1	can	rinsed drained	264.2879	47.1742	15.9976	2.0114
red onion	1		sliced separated	-	-	-	-
green pepper	1/4	cup	chopped	7.45	1.7284	0.3203	0.0633
kalamata olive	1/2	cup		-	-	-	-
lemon juice	1/2	cup		26.84	8.418	0.42700000000000005	0.2928
dijon mustard	1	tablespoon		-	-	-	-
extra virgin olive oil	1	cup		-	-	-	-
kosher salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
celery seed	1	teaspoon		7.84	0.8270000000000001	0.3614	0.5054
romaine lettuce leaf			washed	-	-	-	-
feta cheese	1/2	cup	crumbled	198.0	3.0675	10.6575	15.96
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.