Italian Bean Salad | PCC Natural Markets

Italian Bean Salad

Serves: 6

Your rating: None (6 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Refreshing on a warm evening and a delicious accompaniment to grilled lamb. Try replacing half of the red tomato with a yellow variety during peak tomato season for a picture-perfect dish!



Bring a pot of water to a boil, add green beans and cook 5 minutes. Drain and rinse with cold water until completely chilled. Pat dry.

In a small bowl, whisk together lemon juice, olive oil, garlic, salt and pepper. In another bowl, combine green beans, cannellini beans, garbanzo beans, onions, tomatoes, olives, dill and parsley. Add dressing and marinate for 1 hour at room temperature. Top with crumbled feta before serving.


This salad can be made several hours in advance and stored in the refrigerator. Remove from the refrigerator 1 hour before serving. The green beans and tomatoes should be put in the salad at this point, as they will discolor if left in the lemon dressing for a longer period. Stir and then top with crumbled feta.

Recipe by Iole Aguero, PCC Cooks instructor

More about: garbanzo beans, green beans, white beans


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Italian Bean Salad

Looks wonderful! Do you make it and sell it in your deli?


Italian Bean Salad

Hi Kathleen,

Sorry but we do not. :-( This is a PCC Cooks recipe from Iole Aguero, PCC Cooks instructor.

Iole Aguero Profile:

Thanks for the question!


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