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.
Ingredients
For Sardine Dressing
- 1 (3.75 oz) can Chicken of the Sea® Sardines in Lemon and Extra Virgin Olive Oil
- 1 clove garlic, minced
- 1/4 cup olive oil
- 2 Tablespoons lemon juice
- 2 Tablespoons apple cider vinegar
- 1/2 teaspoon salt, or to taste
- black pepper, to taste
For Salad
- 15 oz. canned black beans, drained and rinsed
- 15 oz. canned garbanzo beans, drained and rinsed
- 15 oz. canned kidney beans, drained and rinsed
- 1 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 taste
- black 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.
