Easy Greek Bean Salad with Marinated Beans Recipe
A refreshing and easy Greek bean salad featuring marinated butter beans, fresh vegetables, olives, and crumbled feta cheese tossed in a tangy lemon-oregano dressing. Perfect as a light lunch or a flavorful side dish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Scale
Dressing
- 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
Salad
- 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, halved if large)
- ¾ cup feta cheese (crumbled, best in brine)
Instructions
- Make the dressing: In a small bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, mustard, honey, dried oregano, salt, and black pepper until the mixture is smooth and emulsified.
- Marinate the beans: Add the drained and rinsed butter beans to the dressing. Toss gently so the beans are fully coated with the dressing. Let them sit and marinate while you prepare the vegetables to allow flavors to develop.
- Prep the vegetables: Dice the small cucumber and green bell pepper finely. Halve the cherry tomatoes and thinly slice the red onion. Combine all the prepared vegetables along with the olives and crumbled feta cheese into a large mixing bowl. Add the marinated butter beans and dressing mixture on top.
- Toss and serve: Gently toss all the ingredients together until evenly mixed, allowing some feta to crumble and spread flavor throughout the salad. Transfer to a serving bowl or platter and serve immediately for the freshest taste.
Notes
- Adjust lemon juice and salt to taste, especially considering the saltiness of the feta cheese.
- Use beans in brine for best texture, and rinse them well to reduce excess salt.
- Letting the beans marinate in the dressing enhances the flavor absorption.
- This salad is best served fresh but can be refrigerated for up to 24 hours, though the feta may soften over time.
- For a vegan version, omit the feta or substitute with vegan cheese.
Keywords: Greek bean salad, butter bean salad, feta salad, Mediterranean salad, easy no-cook salad, healthy salad recipe
