Three Bean Salad with Feta Cheese

Ingredients

Contains: milk, soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can red kidney beans, drained and rinsed
• 1 (14.5 ounce) can great northern beans, rinsed and drained
• 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
• 1/2 cup crumbled feta cheese
• 1/4 cup grated red onion
• 1/2 teaspoon Greek seasoning
• 1/2 teaspoon garlic powder
• 1/2 cup extra-virgin olive oil
• 1/4 cup balsamic vinegar
• 2 tablespoons honey mustard
• 1 dash Worcestershire sauce

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Drain and rinse the black beans, red kidney beans and great northern beans, then add them to a large bowl.

2. Add the diced tomatoes with green chile peppers to the bowl with the beans.

3. Add the crumbled feta and grated red onion and gently stir to distribute them evenly.

4. In a small bowl, whisk the extra-virgin olive oil, balsamic vinegar, honey mustard, Worcestershire sauce, garlic powder and Greek seasoning until smooth, about 2 minutes.

5. Pour the dressing over the bean mixture and toss gently until everything is coated, about 2 minutes.

6. Cover the bowl and let the salad rest at room temperature for about 20 minutes so the flavors blend.

7. Toss once more before serving and keep chilled in the refrigerator until ready to serve.