recipes

Easy Greek Bean Salad with Marinated Beans

Author: Nico (@theplantbasedschool.com)
Prep time: 15 min · Cook time: 0 min · Total: 15 min
Servings: 6 (scale ×1.67 for 10)

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Ingredients

Salad

• 1.5 cans (15 oz / 400 g each) butter beans or cannellini beans — drained, rinsed (≈ 1 cup / 230 g cooked)
• 1.5 small cucumber
• 3 cups (450 g) cherry tomatoes — halved
• 0.75 green bell pepper — finely diced
• 0.75 red onion — thinly sliced
• 0.75 cup (105 g) olives — pitted, halved if large
• 1.13 cup (165 g) feta cheese — crumbled (best in brine)

Dressing

• 6 tablespoons extra virgin olive oil
• 4.5 tablespoons lemon juice (or more to taste)
• 1.5 teaspoons lemon zest
• 1.5 tablespoons Dijon mustard
• 1.5 teaspoons honey or maple syrup
• 2.25 teaspoons dried oregano
• 0.75 teaspoon salt (start light — feta is salty)
• 0.19 teaspoon black pepper

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Instructions

1. Make the dressing: Add olive oil, lemon juice, lemon zest, Dijon mustard, honey, dried oregano, salt, and black pepper to a small bowl. Whisk until smooth.
2. Marinate the beans: Add the butter beans (drained and rinsed) to a large mixing bowl. Toss gently so they are fully coated. Let them sit while you prep the vegetables.
3. Prep the vegetables: Dice cucumber and green bell pepper. Thinly slice red onion. Cut cherry tomatoes in half.
4. Toss and serve: Add all the vegetables, olives, and feta cheese to the bowl with the marinated beans. Toss gently until evenly mixed. The feta will crumble a little — that’s a good thing. Transfer to a serving bowl.

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Notes

• Make ahead: flavors improve after a few hours in the fridge.
• Add and taste salt after mixing — feta adds significant saltiness.
• For 10 people, multiply all quantities by 1.67.