Description
A vibrant and flavorful Greek Bean Salad, combining marinated beans with fresh vegetables and feta cheese, perfect for any occasion.
Ingredients
Scale
- 4 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon mustard (Dijon or yellow)
- 1 teaspoon honey or maple syrup
- 1½ teaspoon dried oregano
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 1 can butter beans or cannellini beans – 15 oz / 400 g can – drained and rinsed
- 1½ cup / 230 g cooked beans
- 1 small cucumber, diced
- 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
Instructions
- In a small bowl, combine olive oil, lemon juice, lemon zest, mustard, honey, oregano, salt, and black pepper. Whisk until smooth.
- Add the drained butter beans to the bowl with the dressing and toss gently to coat. Let marinate.
- Dice the cucumber, green bell pepper, cherry tomatoes, and slice the red onion.
- In a large bowl, combine the marinated beans, prepared vegetables, olives, and crumbled feta. Toss gently to mix.
- Serve immediately or let sit for a bit to enhance the flavors.
Notes
Best enjoyed fresh, but stores well in the fridge for up to three days. Add feta just before serving to maintain its texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 30mg
Keywords: salad, Greek salad, bean salad, vegetarian, Mediterranean