Description
A vibrant and refreshing Greek bean salad made with marinated butter beans, fresh vegetables, and creamy feta cheese, perfect as a light main course 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, as feta is salty)
- ⅛ teaspoon black pepper
- 1 can butter beans (drained and rinsed)
- 1 small cucumber (diced)
- 2 cups cherry tomatoes (halved)
- ½ green bell pepper (finely diced)
- ½ red onion (thinly sliced)
- ½ cup olives (pitted and halved if large)
- ¾ cup feta cheese (crumbled; best in brine)
Instructions
- In a small bowl, combine olive oil, lemon juice, lemon zest, mustard, honey, dried oregano, salt, and black pepper. Whisk until smooth to make the dressing.
- Add the drained and rinsed butter beans to the dressing and toss gently to coat. Let them marinate while preparing the vegetables.
- Dice the cucumber and green bell pepper, halve the cherry tomatoes, and thinly slice the red onion.
- In a large mixing bowl, combine diced cucumber, halved tomatoes, diced bell pepper, sliced onion, olives, crumbled feta, and marinated beans.
- Gently toss all ingredients until evenly mixed and serve immediately.
Notes
Taste the dressing before adding to the salad to adjust flavors as needed. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 10mg
Keywords: Greek salad, bean salad, healthy salad, vegetarian recipes, summer recipes