In this Mediterranean Bean Salad 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!
I’m a big fan of bold flavors.
Raw onion.
Fresh dill.
Kalamata olives.
Feta.
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.
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 Mediterranean Bean Salad Recipe 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 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.
In This Article
Mediterranean Bean Salad Recipe
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.
When you use bold-flavored ingredients, you don’t need to use a ton of them. Just 1/2 cup of feta and 1/4 cup of kalamata olives go into this salad.
With these intense flavors, a little goes a long way and you can eat a bit less and still feel satisfied. It’s a no-cook, healthy meal with minimal effort!
How Long Will Bean Salad Last in the Fridge?
Stored covered in the fridge, this salad will last up to 5 days.
More Healthy Bean Salad Recipes to Try:
- White Bean Roasted Red Pepper Salad
- Chickpea Salad
- Strawberry Black Bean Salad
- Vegan Caribbean Salad
- Za’atar and Mint Butter Bean Salad
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Mediterranean Bean Salad Recipe
Ingredients
Dressing:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon honey
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
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)
- 1/2 cup chopped fresh flat leaf parsley
- 1/4 cup chopped fresh dill
- 10 whole pitted kalamata olives about 1/4 cup
- 1/2 cup crumbled feta cheese
Instructions
- Combine all ingredients for the salad in a large bowl. Stir in the dressing.
- Serve or keep covered in the fridge until serving.
- Whisk together all ingredients for the dressing and set aside.
Faith's Tips
- Store covered in the fridge for up to 5 days.
Nutrition
This post was first published on An Edible Mosaic on May 13, 2013. I updated it with more information on October 8, 2020.
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
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!
Love the flavours here. But I would add some nippy peperoncino too – nice and spicy! Looks so delicious, fillling and wholesome x
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