Mediterranean Bean Salad Recipe

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!

Course Salad

Cuisine Greek, Mediterranean

Keyword Cold Bean Salad, Greek Bean Salad, Mediterranean Bean Salad, Mediterranean Bean Salad Dressing, Mediterranean Bean Salad Recipe

Prep Time 10

Cook Time 0

Servings servings

Calories 289kcal

Author Faith Gorsky

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

US Customary - Metric

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