Ingredients
12
12 servings
- •1 (15 ounce) can black beans
- •1 (15 ounce) can kidney beans
- •1 (15 ounce) can green beans
- •1 (15 ounce) can wax beans
- •1 (15 ounce) can garbanzo beans
- •3 stalks celery, chopped
- •½ medium red onion, chopped
- •½ cup chopped green bell pepper
- •½ cup chopped red bell pepper
- •¼ cup sliced green olives
- •¼ cup sliced black olives
- •¼ cup dried parsley
- •1 tablespoon chopped fresh rosemary
- •⅔ cup Greek salad dressing
- •1 tablespoon honey, or more to taste
- •salt and ground black pepper to taste
Instructions
- Drain all beans and transfer to a large bowl. Add celery, onion, bell peppers, olives, parsley, and rosemary.
- Mix Greek salad dressing and 1 tablespoon honey together. Taste and continue to add more honey as desired. Pour on salad and mix until evenly distributed. Season with salt and pepper.
- Cover and refrigerate for 2 to 3 hours before serving.
Nutritional Facts
Per 12 servings
- Calories: 164
- Carbohydrate: 22g
- Fat: 6g
- Fiber: 7g
- Protein: 6g
- Sugar: 3g
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