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This Mediterranean bean salad recipe is a beautiful fusion of bold flavors and wholesome ingredients. Creamy butter beans are tossed with crisp cucumbers, juicy cherry tomatoes, and briny Kalamata olives, all brought together with a zesty lemon-herb dressing. It whips up in just 10 minutes and is perfect for meal prep!
I’m a big fan of bold flavors.
Raw onion.
Fresh dill.
Kalamata olives.
Feta.
Garlic.
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.
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 Greek bean salad in the comfort of my own home where I can use my regular toothbrush, lol.
In all seriousness, this cold bean salad is fantastic. The bold flavors meld together perfectly for a very satisfying dish. It’s hearty and filling thanks to the addition of beans, but not heavy enough to weigh you down. 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 seafood.
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.
Why You’ll Love This Mediterranean Bean Salad Recipe
If you think salad is boring, this one is a must-try! It’s full of intense, bold flavors that blend really well. Every bite is exciting!
With inspiration from Horiatiki (a traditional Greek salad), in this recipe savory herbs, tangy lemon, and fresh vegetables brighten up the flavor of canned butter beans, and feta cheese and kalamata olives pack a punch.
This salad is a 10-minute, no-cook, healthy meal with minimal effort. Additionally, because we use beans as the main protein source, this is also an affordable, budget-friendly dish. It’s vegetarian, gluten free, and easy to make vegan!
And because this salad lasts up to 5 days in the fridge, it’s perfect for meal prep. Make a batch on the weekend and you’ll be set for lunches during the week. It’s also a refreshing light summer dinner for days when it’s just too hot to cook!
Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
Lemony Salad Dressing Ingredients
- Extra-virgin olive oil – Use a good-quality olive oil here.
- Fresh lemon juice – This is the acid we use instead of vinegar to make this salad dressing.
- Honey – This is optional, but adds a touch of sweetness to balance the flavor.
- Garlic – Adds bold flavor (and of course raw garlic bumps up the nutrition!).
- Dijon mustard – This helps emulsify our salad dressing and adds depth. You can leave it out if you prefer.
- Dried oregano – A classic ingredient in Greek salad dressing.
- Salt and black pepper – To season the salad dressing so it isn’t bland.
Bean Salad Ingredients
- Canned butter beans – I love using canned beans for a couple of reasons: 1) they’re pre-cooked so it’s a huge time-saving ingredient, and 2) they’re affordable! You can use whatever your favorite type of beans are.
- Cucumber – A classic component in Greek salad; cucumber adds a mildly sweet flavor and delicious crunch.
- Red onion – Adds a zippy bite and gorgeous color.
- Red bell pepper – Or use a fresh red bell pepper if that’s what you have on hand.
- Cherry tomatoes – Does it get any better than deliciously sweet, fresh, and juicy tomatoes?! If you don’t have cherry tomatoes, chop up 1 large or 2 medium tomatoes instead.
- Fresh parsley – Look for flat-leaf parsley, also called Italian parsley (not curly parsley) for the most flavor.
- Fresh dill – This is the one ingredient that really makes this salad stand out.
- Kalamata olives – This is a traditional ingredient of Mediterranean salads.
- Feta cheese – Adds a tangy punch of salty flavor, as well as creamy texture.
How to Make Mediterranean Bean Salad
1: Make the Dressing
Whisk together all ingredients for the Mediterranean bean salad dressing in a large bowl.
2: Toss Up the Salad
Prep the ingredients for the salad, and add them to the bowl with the dressing.
Toss everything together to combine! If you’re not serving the salad right away, hold off on adding the feta until right before serving.
Storage
Store this salad covered in the fridge for up to 5 days. It’s even better the next day after the flavors blend! If you want to make it ahead, store the feta separately and add it to the salad right before you eat it.
Tips For the Best Mediterranean Bean Salad
- This salad is naturally gluten-free, and easy to make vegan with a couple swaps. In the dressing, use maple syrup or agave nectar instead of honey. In the salad, omit the feta.
- Make sure to rinse and drain your canned beans well. This gets rid of excess sodium and helps prevent a watery salad.
- Fresh herbs make all the difference here. They take this salad from good to wow, that’s incredible! We use parsley and dill, but feel free to also add a little bit of mint if you like.
Frequently Asked Questions
The classic Greek salad known as Horiatiki typically contains the following ingredients:
Tomato
Cucumber
Onion
Olives
Feta
Olive oil
Oregano
And sometimes Romaine lettuce, bell peppers, and/or fresh lemon
We’ve incorporated all of these into this bean salad, and more besides!
A typical Greek salad dressing usually has the following ingredients:
Olive oil
Red wine vinegar and/or fresh lemon juice
Oregano
Garlic
Salt
The short answer: the sky is the limit!
You aren’t stuck using butter beans in this salad if they’re not your thing. Butter beans, also called lima beans, have a creamy texture and slightly buttery flavor.
A few of my other favorite canned beans to add to this Mediterranean bean salad are garbanzo beans (aka chickpeas), cannellini beans, or navy beans.
What to Serve with Bean Salad
- Pita bread – Keep it simple with this classic Greek salad accompaniment. Or put a fun spin on it and serve it up with a slice of sourdough bread!
- Spanakopita Puffs – Crunchy, buttery puff pastry crust with a flavorful kale, feta, garlic, and dill filling.
- Classic Spanakopita Recipe – A traditional Greek spinach pie that literally melts in your mouth.
- Roasted Greek Potatoes – Crispy outside, fluffy inside, and packed with flavor!
- Marinated Grilled Chicken – This copycat Chiavetta’s marinade recipe yields tender, moist, and juicy chicken every time.
More Healthy Bean Salad Recipes to Try
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Mediterranean Bean Salad Recipe
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Ingredients
Lemony Salad Dressing:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey (optional)
- 1 clove garlic crushed (optional)
- 1/2 teaspoon Dijon mustard (optional)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Mediterranean Bean Salad:
- 16 ounces can butter beans preferably no-salt-added, rinsed and drained
- 1/2 seedless cucumber halved and thinly sliced
- 1/2 medium red onion thinly sliced
- 1 roasted red bell pepper thinly sliced (homemade or store-bought)
- 1 cup cherry tomatoes halved
- 1/2 cup chopped fresh flat leaf parsley
- 1/4 cup chopped fresh dill
- 1/2 cup whole pitted kalamata olives
- 1/2 cup crumbled feta cheese
Instructions
- Whisk together all ingredients for the dressing in a large bowl.
- Add all ingredients for the salad and toss.
- Serve or keep covered in the fridge until serving.
Notes
- Storage: Store this salad covered in the fridge for up to 5 days. If you want to make it ahead, store the feta separately and add it to the salad right before serving.
- Vegan Version: In the dressing, use maple syrup or agave nectar instead of honey. In the salad, omit the feta.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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This post was first published on An Edible Mosaic on May 13, 2013 and updated on May 12, 2025.
I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
Free Bonus
Love this! Such great ingredients. I’ve started buying jarred Lupini beans from Amazon. They’re so good!
Just prepared this for dinner. I had a taste and it’s delicious. We’re going to fill half pitas for sandwiches. I love that an additional salad isn’t needed. I purchased fat free feta and I regret, though I know it’s best for my health. This is a keeper.
This lasted all week in the fridge! Packed with flavor and perfect for meal prep!
Hi there, can I replace the butter beans by cooked fava beans? Thanks!
Penelope, Yes! Any kind of cooked beans should work fine here. Hope you enjoy the recipe if you give it a try!
This sounds wonderful!! I think I may make this for my dad for Father’s day since it has all of his favorite flavors. Thanks!!
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! :)
That’s the best carry around salad I’ve seen in a long time. It’s beautiful to look at and would be wonderful to eat.
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 :)
What a beautiful treat…love the salad and the Pita bread!
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?!
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 . . . !
I’ve always enjoyed butter beans but this salad takes them to a higher plane! Great images too!
That first picture, omg… I just want to dive into it!!!
I am with you Faith – I love big, bold flavors. This salad sounds delicious!
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.
I could happily eat this salad everyday for lunch!
hehe. My Mom carries around a mini toothbrush too. I just eat my onion and feta and stink ;) Sounds so tasty!
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.
LL
A beautiful and delicious salad!
Cheers,
Rosa