Description
A refreshing Greek bean salad featuring marinated beans and fresh vegetables, perfect for a light meal or side dish.
Ingredients
Scale
- 4 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice or more to taste
- 1 teaspoon lemon zest
- 1 tablespoon mustard (Dijon or yellow)
- 1 teaspoon honey or maple syrup
- 1½ teaspoon dried oregano
- ½ teaspoon salt (start light and adjust after mixing)
- ⅛ teaspoon black pepper
- 1 can butter beans or cannellini beans – 15 oz / 400 g can – drained and rinsed or 1½ cup / 230 g cooked beans
- 1 small cucumber
- 2 cups cherry tomatoes, halved
- ½ green bell pepper, finely diced
- ½ red onion, thinly sliced
- ½ cup olives, pitted – halved if large
- ¾ cup feta cheese, crumbled (best in brine)
Instructions
- Make the dressing: Add extra virgin olive oil, lemon juice, lemon zest, mustard, honey, dried oregano, salt, and black pepper to a small bowl.
- Whisk until smooth.
- Marinate the beans: Add the butter beans (drained and rinsed) to the bowl and toss gently to coat. Let sit while prepping vegetables.
- Prep the vegetables: Dice the cucumber and green bell pepper, cut the cherry tomatoes in half, and thinly slice the red onion.
- Add all the vegetables, olives, feta cheese, and marinated beans to a large mixing bowl.
- Toss gently until evenly mixed and serve immediately.
Notes
- Adjust the seasoning after mixing, as feta cheese can be salty.
- This salad can be made ahead of time; just add the feta just before serving to keep it from getting mushy.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 15mg