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Greek Three Bean Salad a la Robert #1

Contributed by: Robert Cerello

This versatile salad can be served warm or chilled.


  • 1/3 pound of Great Northern beans
  • 1/3 pound small red beans
  • 1/3 lb. black-eyed peas
  • 1 medium purple onion, in finely sliced rings
  • 1/3 heaping teaspoon of fresh Italian parsley, chopped
  • 12 medium basil leaves, fresh, torn small
  • extra virgin olive oil
  • vinegar of choice
  • freshly ground pepper
  • 1-2 teaspoons of salt, to taste


Using canned beans, mix and heat slowly in water on simmer, stirring slowly once every minute, adding water if necessary, until they have been warmed through as desired.

Drain well in a colander, patting dry with paper towel if necessary.

Place beans onto a serving platter. Season with salt and pepper, to taste. Add the onion slices on top. Add basil distributed evenly. Then sprinkle with chopped parsley.

If serving warm, it is ready now. Or:

Allow to cool. Place into fridge for one hour or covered overnight.

Add oil and vinegar at the table, as desired.

I mix:

  • 1 Tblsp. balsamic
  • 2/3 tsp. Chinese rice wine vinegar
  • 2 1/2 Tblsp. olive oil

Mix in a separate stoppered glass crewet. Pour the mixture evenly onto the salad.

Serve chilled, as noted, with a dish of black olives of choice, sliced mixed tomatoes and small mushrooms (sliced and lightly sauteed or raw and cleaned) and a good dry white wine on the side.

Serving Size: Makes 4 - 6 Side Dish Servings

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