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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!

overhead view of mediterranean butter bean salad on rustic white plate

I’m a big fan of bold flavors.

Raw onion.

Fresh dill.

Kalamata olives.

Feta.

Garlic.

front view of healthy greek salad stuffed into pita

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.

spread of bean salad on plates with pita bread

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

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

Mediterranean bean 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

mediterranean bean salad ingredients on white tile with blue flowers
  • 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

whisking together lemon salad dressing ingredients for Greek bean salad

Whisk together all ingredients for the Mediterranean bean salad dressing in a large bowl.

2: Toss Up the Salad

all components of mediterranean bean salad in bowl before mixing

Prep the ingredients for the salad, and add them to the bowl with the dressing.

healthy bean salad mixed in large glass bowl

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.

overhead view of pita sandwich with mediterranean salad on old tile

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.
front view of mediterranean bean salad recipe on plate

Frequently Asked Questions

What is traditional Greek salad made of?

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!

What type of dressing goes on Mediterranean salad?

A typical Greek salad dressing usually has the following ingredients:
Olive oil
Red wine vinegar and/or fresh lemon juice
Oregano
Garlic
Salt

What kind of beans can I use here?

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.

top view of bean salad in pita bread sandwich

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

healthy bean salad on white stoneware plates on vintage tiles

Let’s Connect

an edible mosaic submark initials

Did you make this recipe? Please rate it and leave a comment below. You can also tag @anediblemosaic on social media.

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Mediterranean Bean Salad Recipe

5 from 2 votes
Prep Time10 minutes
Cook Time0 minutes
Yields: 4 servings
This vibrant Mediterranean bean salad features creamy butter beans, tangy feta, and fresh herbs. It whips up in 10 minutes, and is perfect for healthy meal prep!

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Ingredients
 

Lemony Salad Dressing:

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

Calories: 289kcal | Carbohydrates: 26g | Protein: 10g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 17mg | Sodium: 1149mg | Potassium: 519mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1280IU | Vitamin C: 30mg | Calcium: 166mg | Iron: 4mg

Nutritional information is automatically calculated and should be used as an approximate.

Course: Salad
Cuisine: Greek, Mediterranean
Keyword: Cold Bean Salad, Greek Bean Salad, Mediterranean Bean Salad, Mediterranean Bean Salad Dressing, Mediterranean Bean Salad Recipe

Share it with me on Instagram and leave a comment to let me know your thoughts!

healthy mediterranean bean salad recipe pin

This post was first published on An Edible Mosaic on May 13, 2013 and updated on May 12, 2025.

Faith, author of An Edible Mosaic.
About Faith

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.

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Recipe Rating




22 Comments

  1. Mimi Rippee says:

    Love this! Such great ingredients. I’ve started buying jarred Lupini beans from Amazon. They’re so good!

    1. 5 stars
      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.

  2. 5 stars
    This lasted all week in the fridge! Packed with flavor and perfect for meal prep!

  3. Hi there, can I replace the butter beans by cooked fava beans? Thanks!

    1. Penelope, Yes! Any kind of cooked beans should work fine here. Hope you enjoy the recipe if you give it a try!

  4. Kathy Radigan says:

    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!!

  5. 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! :)

  6. Maureen | Orgasmic Chef says:

    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.

  7. 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 :)

  8. Sanjeeta kk says:

    What a beautiful treat…love the salad and the Pita bread!

  9. 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?!

  10. 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 . . . !

  11. Keith Gooderham says:

    I’ve always enjoyed butter beans but this salad takes them to a higher plane! Great images too!

  12. 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.

  13. hehe. My Mom carries around a mini toothbrush too. I just eat my onion and feta and stink ;) Sounds so tasty!

  14. 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

  15. A beautiful and delicious salad!

    Cheers,

    Rosa

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