I adore pot-luck style dining, especially the side items. I make a meal of those. I love the wide variety of casseroles and salads people bring. Unfortunately, most include either a) a lot of mayonnaise or b) a lot of sugar in vinegar-based dressings.
Looking for a way to lighten things up and brighten up the flavors at my get-togethers, I recreated a three bean salad I once fell in love with at a party. Filled with protein and bursting with flavor (not half a cup of sugar), this Three Bean and Feta Salad makes a wonderful side dish to add to any group gathering. Or to have as a meal at home if you wish to pump it up with either some added vegetables, pasta, quinoa, or protein.
Versatile, light, and delicious.
Sugar-Free Three Bean and Feta Salad
Servings: Makes 6 cups, 12 1/2 cup servings
Prep Time: 5 minutes
Chill Time: 2 hours or longer
- 1 15 oz can no-salt-added canned, cut green beans
- 1 15 oz can kidney beans
- 1 15 oz can white cannellini beans
- 1 small red onion
- 1 small bunch fresh flat leaf parsley, yields about 1/2 cup finely chopped
- 1/3 cup apple cider vinegar
- 1/4 cup olive oil
- sweetener to taste (I used 5-6 drops of NuNaturals Alcohol Free Liquid Stevia)
- 1/2 cup crumbled feta cheese
Drain and rinse all three cans of beans in a colander. Add to a large bowl. Finely chop the red onion and parsley. Add both to the beans. In a separate small bowl, whisk together the apple cider vinegar, olive oil, and liquid stevia. Pour over the bean and onion mixture. Toss to coat. Cover the bowl and chill in the refrigerator for at least 2 hours. Toss the mixture again and top with crumbled feta before serving.