- 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 ROTEL®)
- 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
- Mix black beans, kidney beans, great northern beans, diced tomatoes with green chile peppers, feta cheese, red onion, Greek seasoning, and garlic powder in a bowl.
- Whisk olive oil, balsamic vinegar, honey mustard, and Worcestershire sauce in a separate bowl; pour over bean mixture. Toss to coat. Refrigerate for about 2 hours for best flavor.