Greek 3-Bean Salad: Worthy Of A A Fine Greek Restaurant - cooking recipe

Ingredients

1 (16 ounce) can garbanzo beans, rinsed and drained
1 (16 ounce) can dark red kidney beans, rinsed and drained
1 (8 ounce) can lima beans, rinsed and drained
1 medium red onion, thinly sliced and separated into rings
1/4 cup green pepper, finely chopped
1/2 cup kalamata olive, halved
1/2 cup fresh lemon juice
1 tablespoon Dijon mustard
1 cup extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 teaspoon dried oregano
1 teaspoon celery seed
romaine lettuce leaf, washed and dried
1/2 cup feta cheese, crumbled
2 tablespoons fresh parsley, chopped

Preparation

In a medium-size bowl combine the garbanzo, kidney, and lima beans with the onion, green pepper, and kalamata olives. Set aside.
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.
Pour the dressing over the vegetables; refrigerate over night - stirring occasionally.
Served drained 3-bean salad on lettuce leaves. Sprinkle with feta cheese and parsley just before serving.