Name: Easy Greek Bean Salad with Marinated Beans Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Greek
Ingredients: 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 teaspoons dried oregano; ½ teaspoon salt (start light and adjust after mixing); 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, preferably in brine)

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Introduction

This Easy Greek Bean Salad is a fresh, vibrant dish perfect for warm days or as a hearty side. With marinated butter beans, crisp veggies, tangy feta, and a zesty lemon dressing, it’s a simple recipe that bursts with Mediterranean flavors.

A clear glass bowl contains a layered salad starting with a bed of green leafy vegetables at the bottom, topped with scattered small black olives and thinly sliced red onions. Crumbled white cheese is spread on one side of the bowl above the olives, and a large heap of pale beige white beans covers the central area, adding a soft texture to the salad. The bowl sits on a white marbled surface next to a blue and white checkered cloth and two yellow lemons. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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, feta is salty)
⅛ teaspoon black pepper
1 can butter beans (drained and rinsed)
1 small cucumber
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

Step 1: Make the dressing by combining the olive oil, lemon juice, lemon zest, mustard, honey, dried oregano, salt, and black pepper in a small bowl. Whisk until smooth and well blended.
Step 2: Add the drained and rinsed butter beans to the dressing. Toss gently to fully coat the beans. Let this mixture sit while you prepare the vegetables to allow flavors to meld.
Step 3: Dice the cucumber and green bell pepper, halve the cherry tomatoes, and thinly slice the red onion. Combine all the vegetables along with the olives and crumbled feta in a large mixing bowl.
Step 4: Add the marinated beans to the bowl with the vegetables and feta. Toss gently until everything is evenly mixed and the feta crumbles slightly, spreading its flavor throughout the salad.
Step 5: Transfer the salad to a serving bowl or platter and serve immediately to enjoy the fresh, zesty flavors at their best.

Tips & Variations

For extra flavor, let the salad chill in the refrigerator for 30 minutes before serving to allow the ingredients to meld together.
Try swapping butter beans with cannellini or chickpeas for a different texture.
Add fresh herbs like chopped parsley or mint for a bright finish.
Use kalamata olives for a more traditional Greek flavor.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The flavors will deepen, but the feta and olives may soften the vegetables slightly. For best taste, serve chilled or at room temperature. Avoid freezing as it can change the texture of the fresh ingredients.

How to Serve

A fresh salad is served in a white bowl placed on a white marbled surface. The salad has many layers: the bottom layer is a mix of green diced cucumber and green bell peppers, followed by chunks of white cannellini beans spread evenly. Bright red halved cherry tomatoes are scattered on top, along with thin rings of light purple red onion. There are also black olive slices mixed throughout. White crumbled feta cheese is sprinkled over the salad, and the whole dish is lightly dusted with cracked black pepper and dried herbs. A gold spoon is resting inside the bowl, ready for serving. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad a few hours in advance and keep it refrigerated. Just toss it again before serving to redistribute the dressing and flavors.

Can I substitute fresh lemon juice with bottled lemon juice?

While fresh lemon juice provides the best brightness and flavor, bottled lemon juice can be used in a pinch. Adjust the amount to taste, as it can be more acidic or less vibrant than fresh juice.