Greek-Flavored Butter Bean Salad

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I’m a big fan of bold flavors.

Raw onion.

Fresh dill.

Kalamata olives.


Garlic (although that’s not in this recipe).

Which means I have to carry around a travel-sized toothbrush and matching miniature tube of toothpaste. (Wait, what? You mean your purse isn’t likewise equipped?)


The alternative would be to steer clear of aforesaid flavors, and that I just cannot do. (Although, admittedly, I think this is a little weird because I avoid spicy-hot flavor like it’s the plague, even though it’s also bold; anyway, back to topic.)

Or I could just avoid talking to people after eating bold flavors. But that isn’t always an option. And besides, I like to freshen up (so to speak) for myself after eating these foods.

Maybe the best idea yet it to just eat bold-flavored dishes like this salad in the comfort of my own home where I can use my regular toothbrush, lol.

In all seriousness, this salad is fantastic; the bold flavors meld together perfectly for a very satisfying dish. I think it would be perfect for a summer potluck or a side dish for any number of things, like grilled chicken, steak, or even shrimp.

My favorite way to eat this salad though? Make a batch and eat it stuffed inside a whole wheat pita for lunch all week long.

Notice when you use bold-flavored ingredients, you don’t need to use a ton of them; a mere 1/2 cup of feta and 1/4 cup of kalamata olives go into this salad. With these flavors, a little goes a long way and you can eat a bit less and still feel satisfied; basically, it’s minimal effort cooking. In fact, kalamata olives are one of Cooking Light’s Top 20 Ingredients for Quick Cooking.


Greek-Flavored Butter Bean Salad
Prep time: 
Total time: 
Yield: Serves 6 as a side dish or about 4 as lunch
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon honey
  • ½ teaspoon Dijon mustard
  • ½ teaspoon dried oregano
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 (16 oz/450 g) can butter beans (preferably no-salt-added), rinsed and drained
  • ½ English cucumber (or 2 Persian cucumbers), halved and thinly sliced
  • ½ medium red onion, thinly sliced
  • 1 roasted red bell pepper, thinly sliced (homemade or store-bought)
  • ½ cup (30 g) chopped fresh flat leaf parsley
  • ¼ cup (15 g) chopped fresh dill
  • 10 whole pitted kalamata olives (about ¼ cup/50 g)
  • ½ cup (75 g) crumbled feta cheese
  1. Whisk together all ingredients for the dressing and set aside.
  2. Combine all ingredients for the salad in a large bowl; stir in the dressing.
  3. Serve or keep covered in the fridge until serving.

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  1. says

    Those are my favorite beans. Well, large limas, which I think are essentially the same. I simmer them with garlic for 1 1/2 hours. I’ll definitely try your salad.

  2. says

    This salad sounds just amazing! Definitely one of those things that are more than the sum of their parts. I love the idea of stuffing it into pita for a swift & delicious lunch.

  3. Eha says

    Wonderful salad for the biggest pita-stuffer in the world! My favourite for a fast and tasty bite :) ! Same but different so your version will fill my pitas, mountain breads, soft tortillas etc for the next week also . . . !

  4. Janet says

    This is a beautiful salad. I like those flavors too. My in-laws are coming for a visit and I just might make this instead of traditional salad. Something different, you know what I mean?!

  5. says

    Like the creamy bean with the crunchy cucumber…sounds and looks very tasty and yet refreshing.
    Great recipe Faith…hope you are having a wonderful week :)

  6. says

    i like to say that i’m a fan of bold flavors too, but i can’t tolerate raw onion or olives. other than that, this is delightful! :)


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