Greek-Inspired Bean Salad
Greek-Inspired Bean Salad
Ingredients
For the Lemon Herb Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
For the Salad
- 15 ounces butter beans, 1 can, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1/2 green bell pepper, diced
- 1/2 cucumber, diced
- 1/4 red onion, thinly sliced
- 1/2 cup black olives, sliced
- 4 ounces feta cheese, crumbled
Instructions
- 1
In a medium bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper until well emulsified. This is your lemon herb dressing.
⏱️ 2 min
- 2
Add the rinsed and drained butter beans to the dressing. Stir gently to coat the beans thoroughly. Set aside to marinate for at least 15 minutes while you prepare the other ingredients. This allows the beans to absorb the flavors.
⏱️ 2 min
- 3
While the beans are marinating, prepare the vegetables. Halve the cherry tomatoes, dice the green bell pepper, dice the cucumber, thinly slice the red onion, and slice the black olives.
⏱️ 10 min - 4
In a large mixing bowl, combine the halved cherry tomatoes, diced green bell pepper, diced cucumber, thinly sliced red onion, and sliced black olives.
⏱️ 2 min
- 5
Crumble the feta cheese directly into the bowl with the prepared vegetables and olives.
⏱️ 2 min
- 6
Add the marinated butter beans (along with any remaining dressing from their bowl) to the large mixing bowl with the vegetables and feta.
⏱️ 1 min
- 7
Gently toss all the ingredients together until they are evenly combined and coated with the dressing. Serve immediately or chill for later.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Greek-Inspired Bean Salad
Ingredients
For the Lemon Herb Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
For the Salad
- 15 ounces butter beans, 1 can, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1/2 green bell pepper, diced
- 1/2 cucumber, diced
- 1/4 red onion, thinly sliced
- 1/2 cup black olives, sliced
- 4 ounces feta cheese, crumbled
Instructions
- 1
In a medium bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper until well emulsified. This is your lemon herb dressing.
⏱️ 2 min - 2
Add the rinsed and drained butter beans to the dressing. Stir gently to coat the beans thoroughly. Set aside to marinate for at least 15 minutes while you prepare the other ingredients. This allows the beans to absorb the flavors.
⏱️ 2 min - 3
While the beans are marinating, prepare the vegetables. Halve the cherry tomatoes, dice the green bell pepper, dice the cucumber, thinly slice the red onion, and slice the black olives.
⏱️ 10 min - 4
In a large mixing bowl, combine the halved cherry tomatoes, diced green bell pepper, diced cucumber, thinly sliced red onion, and sliced black olives.
⏱️ 2 min - 5
Crumble the feta cheese directly into the bowl with the prepared vegetables and olives.
⏱️ 2 min - 6
Add the marinated butter beans (along with any remaining dressing from their bowl) to the large mixing bowl with the vegetables and feta.
⏱️ 1 min - 7
Gently toss all the ingredients together until they are evenly combined and coated with the dressing. Serve immediately or chill for later.
⏱️ 1 min