# Easy Greek Bean Salad with Marinated Beans

> A fresh and flavorful Greek-style bean salad with marinated butter beans, cherry tomatoes, cucumbers, olives, and feta cheese tossed in a zesty lemon oregano dressing.

**Prep time:** 15 minutes
**Cook time:** 0 minutes
**Total time:** 15 minutes
**Servings:** 6 people

---

## Ingredients

### Dressing
- 6 tablespoons extra virgin olive oil
- 4.5 tablespoons lemon juice or more to taste
- 1.5 teaspoon lemon zest
- 1.5 tablespoon mustard (Dijon or yellow)
- 1.5 teaspoon honey or maple syrup
- 2.25 teaspoon dried oregano
- 0.75 teaspoon salt (start light and adjust after mixing - feta is salty)
- 0.19 teaspoon black pepper

### Salad
- 1.5 can butter beans or cannellini beans - 15 oz / 400g can - drained and rinsed or 1½ cup / 230g cooked beans
- 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)

---

## Shopping List

### 🥫 Canned Goods
- [ ] 1.5 cans (15 oz each) butter beans or cannellini beans

### 🥬 Produce
- [ ] 1.5 small cucumbers
- [ ] 3 cups (450g) cherry tomatoes
- [ ] 0.75 green bell pepper
- [ ] 0.75 red onion
- [ ] 1 lemon (for juice and zest)

### 🧀 Dairy
- [ ] 1.13 cup (165g) feta cheese (best in brine)

### 🧂 Pantry & Oils
- [ ] Extra virgin olive oil (need 6 Tbsp.)
- [ ] Mustard - Dijon or yellow (need 1.5 Tbsp.)
- [ ] Honey or maple syrup (need 1.5 tsp.)
- [ ] Dried oregano (need 2.25 tsp.)
- [ ] Olives (need 0.75 cup / 105g)
- [ ] Salt (need 0.75 tsp.)
- [ ] Black pepper (need 0.19 tsp.)

---

## Instructions

1. **Make the dressing.** Add 6 tablespoons extra virgin olive oil, 4.5 tablespoons lemon juice, 1.5 teaspoon lemon zest, 1.5 tablespoon mustard, 1.5 teaspoon honey, 2.25 teaspoon dried oregano, 0.75 teaspoon salt, and 0.19 teaspoon black pepper to a small bowl. Whisk until smooth.

2. **Marinate the beans.** Add the 1.5 can butter beans (drained and rinsed) to the bowl. Toss gently so they are fully coated. Let them sit while you prep the vegetables.

3. **Prep the vegetables.** Dice 1.5 small cucumber and 0.75 green bell pepper. Cut 3 cups (450 g) cherry tomatoes in half. Thinly slice 0.75 red onion. Add all the vegetables, 0.75 cup (105 g) olives, 1.13 cup (165 g) feta cheese, and the marinated beans to a large mixing bowl.

4. **Toss and serve.** Toss gently until everything is evenly mixed. The feta will crumble a little, and that's a good thing—it spreads flavor through every bite. Transfer to a serving bowl or platter and serve right away.

---

## Serving Ideas

- Perfect for meal prep lunches
- Great side dish for grilled meats or fish
- Serve with pita bread or flatbread
- Pack for picnics and potlucks
- Enjoy as a light vegetarian main dish

---

## Notes

- **Author:** Nico Pallotta - The Plant Based School
- **Course:** Side Dish, Salad
- **Cuisine:** Greek, Mediterranean
- Start with less salt and adjust after mixing since feta is salty
- Can substitute cannellini beans for butter beans
- Best served fresh, but can be refrigerated for 1-2 days
- The beans marinating in the dressing while you prep adds extra flavor