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    Home » SIDES

    Lemony Three Bean Salad

    Modified: May 24, 2024 by Susan Pridmore · This post may contain affiliate links · 17 Comments

    Lemony 3 Bean Salad with Tomatoes

    Do you have recipes that started with something you saw in a magazine or newspaper, that you've changed a little every time you make it? By the time you've been making the dish for 4 or 5 years, you almost forget where you started. But then you revisit where it all began and see that all the bones of the recipe that made it so good the first time are still there after all these years.

    That's how it is with this recipe. I first saw the original recipe on Food52 a few years ago. I made it right away and it quickly became a summer staple. But it evolved to include different kinds of beans, and then some tomatoes. Next I added some mustard to the dressing, just because... and I'm thinking my next version will add couscous. Or quinoa. But the flavors I originally fell in love with - the lemon, marjoram, and feta - are all still intact, and make it sing.

    Lemony 3 Bean Salad with Tomatoes

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    Lemony 3 Bean Salad with Tomatoes
    5 from 2 votes

    Lemony Three Bean Salad with Feta, Tomatoes, and Marjoram

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    Prep Time30 minutes mins
    Cook Time20 minutes mins
    Total Time50 minutes mins
    Course: Side Dish
    Servings: 4 servings
    Author: Susan Pridmore
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    Ingredients

    Salad

    • 1 cup fresh shelled cranberry beans or other white bean
    • 4 cups trimmed green and yellow beans cut into 2" lengths
    • 3 cups halved cherry tomatoes
    • ½ cup red onion slivers
    • 1 tablespoon minced fresh marjoram + more at the end
    • ⅔ cup feta cheese

    Dressing

    • 2 tablespoon lemon juice
    • ½ teaspoon mustard
    • 1 teaspoon kosher salt
    • ½ teaspoon black pepper
    • ¼ cup olive oil

    Instructions

    Salad

    • Fill a large, heavy pot with water and bring to a roiling boil. Add the cranberry beans and cook for 10 minutes. Add the green and yellow beans and cook for an additional 10 minutes, or until all beans are tender. Drain.
    • Combine the beans with the tomatoes, red onion, 1 tablespoon minced marjoram, and feta cheese in a large bowl. Toss well using a large metal spoon. Dress with the dressing (recipe below), and toss again. Serve at room temperature with a flourish of extra marjoram.

    Dressing

    • Whisk together the lemon juice, mustard, salt and pepper until the salt is dissolved into the juice. Gradually whisk in the olive oil.

    « Watermelon and Peach Salsa
    Grilled Italian Caprese Panini »

    About Susan Pridmore

    Susan Pridmore is an award-winning cookbook author and the owner of The Wimpy Vegetarian. She has been featured in Huffington Post, Healthline, BuzzFeed, and has written for and developed recipes for The Food Network and Parade Magazine. She is professionally trained and focuses on easy vegetarian recipes for busy lives, bread-baking, and tips for new vegetarians. Susan lives in the mountains in Lake Tahoe with her husband and mini-labradoodle.

    Reader Interactions

    Comments

    1. Liz

      July 28, 2015 at 4:48 am

      My dad would always ask my mom to make 3 bean salad every summer. I was never enamored with her recipe (basically dump a bunch of cans of beans into a bowl and dress with a vinaigrette). You have certainly upped the appeal with the marvelous dressing, tomatoes and feta! YUM!!!

      Reply
      • Jenni

        July 28, 2015 at 5:08 am

        Truth! When my dad used to make it, he would add so much sugar that the whole thing tasted more like dessert. Bleh. lol

        Reply
        • The Wimpy Vegetarian

          July 28, 2015 at 9:39 am

          How funny, Jenni! I hadn't thought to add a whole bunch of sugar... 🙂

          Reply
      • The Wimpy Vegetarian

        July 28, 2015 at 9:38 am

        Thanks Liz! I think I grew up with the same 3 bean salad 🙂

        Reply
    2. Jenni

      July 28, 2015 at 5:07 am

      5 stars
      I had my husband proofread my post last night, and he zeroed in on this recipe in the list of dishes. So I'm going to half to make it for him. All credit to you, and to the way it has evolved since you first made it.

      PS I like that it is to be served with a Flourish! =)

      Reply
      • The Wimpy Vegetarian

        July 28, 2015 at 9:40 am

        Oh wow, Jenni! Thanks so much for sharing that. I'm sure you'll come up with your own version (and flourish) that will take it even higher 🙂

        Reply
        • Jenni

          July 28, 2015 at 10:00 am

          I'm pretty sure I'll start right here--sounds perfect the way it is! And I just realized I wrote "half to make" this morning. I blame lack of caffeine! lol =)

          Reply
          • The Wimpy Vegetarian

            July 28, 2015 at 10:02 am

            Well, I didn't even notice, so I'll blame my lack of caffein too 🙂

            Reply
    3. The Food Hunter

      July 28, 2015 at 8:08 am

      I think couscous would be amazing with this!

      Reply
      • The Wimpy Vegetarian

        July 28, 2015 at 9:41 am

        Me too. I think I'm going to do that next weekend when I get home. The salad is so easy to make, and so is couscous 🙂

        Reply
    4. Jeanette | Jeanette's Healthy Living

      July 28, 2015 at 5:03 pm

      What a pretty summer salad - it sounds perfect for a barbecue.

      Reply
      • The Wimpy Vegetarian

        July 29, 2015 at 10:36 am

        Thanks Jeanette! I can't wait to make your shawarma!

        Reply
    5. Catherine

      July 29, 2015 at 3:54 am

      I love how you made this salad your own. It sounds wonderful and looks so vibrant. I think a light grain would be perfect with it. Delish! xo, Catherine

      Reply
      • The Wimpy Vegetarian

        July 29, 2015 at 10:37 am

        Thanks so much Catherine! Yes, I'm totally making it with couscous or quinoa next time 🙂

        Reply
    6. heather | girlichef

      July 29, 2015 at 2:30 pm

      This sounds lovely, I am a huge fan of marjoram, and you just don't see it featured enough. I bet all of your variations are delicious!

      Reply
    7. cheri

      July 31, 2015 at 9:28 am

      Hi Susan 3 bean salads are the best and I love your version. This is summer!

      Reply
    8. Barbara | Creative Culinary

      August 05, 2015 at 2:17 pm

      Liz said it all...this is not my mother's or my grandmother's three bean salad or what I might have called Canned Yuck. All of these fresh ingredients are crying to me; make me, make ME!

      OK, enough already...I will! Love it Susan.

      Reply
    5 from 2 votes (1 rating without comment)

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    Hi there! I'm an award-winning cookbook author, culinary school graduate, professional photographer and recipe developer. My cookbook Simply Vegetarian was named #1 best cookbook for new vegetarians, and I want to make it easier for you to cook fabulous vegetarian meals. Come join me in the kitchen!

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