Three Bean Salad with Sardines This hearty dish is kind of a cross between a classic Greek salad (feta, cucumbers, Kalamata olives) and a three-bean salad (black beans, garbanzos, and kidney beans), with our Lemon & EVOO sardines for good measure. Try it with a crusty baguette and a glass of very cold white wine for a perfect summer meal. Total Time 30 minutes Servings 6 servings Ingredients Share For Sardine Dressing1 (3.75 oz) can Chicken of the Sea® Sardines in Lemon and Extra Virgin Olive Oil1 clove garlic, minced1/4 cup olive oil 2 Tablespoons lemon juice2 Tablespoons apple cider vinegar 1/2 teaspoon salt, or to tasteblack pepper, to tasteFor Salad15 oz. canned black beans, drained and rinsed15 oz. canned garbanzo beans, drained and rinsed15 oz. canned kidney beans, drained and rinsed1 medium cucumber, chopped 1 cup cherry tomatoes, halved or quartered 1/2 cup crumbled feta cheese 1/4 cup fresh herbs (parsley, basil or dill) salt, to tasteblack pepper, to taste Instructions Make the dressing: Add the juices from the sardine can in a small bowl. Whisk in the garlic, olive oil, lemon juice, vinegar, salt, and pepper. Gently break apart the sardines in smaller pieces and combine into the vinaigrette. Set aside. In a large bowl combine black beans, garbanzo beans, kidney beans, cucumber, cherry tomatoes, feta cheese and herbs. Before serving, pour sardine dressing over salad and gently toss to combine.Add salt and pepper to personal taste. In this Recipe: Sardines in Lemon Sauce