Greek Bean Salad with Marinated Beans
A vibrant and nutritious salad combining marinated beans, fresh vegetables, and a zesty dressing that encapsulates the essence of Greek cuisine, perfect for summer days.
Ingredients
Dressing
- 4 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice (or more to taste)
- 1 teaspoon lemon zest
- 1 tablespoon mustard (Dijon or yellow)
- 1 teaspoon honey or maple syrup
- 1.5 teaspoons dried oregano
- 0.5 teaspoon salt (start light and adjust after mixing)
- 0.125 teaspoon black pepper
Main Ingredients
- 1 can butter beans or cannellini beans – 15 oz / 400 g (drained and rinsed) or 1½ cups / 230 g cooked beans
- 1 small cucumber
- 2 cups cherry tomatoes, halved
- 0.5 each green bell pepper, finely diced
- 0.5 each red onion, thinly sliced
- 0.5 cup olives, pitted (halved if large)
- 0.75 cup feta cheese, crumbled (best in brine)
Instructions
Preparation
- Gather all your ingredients for streamlined preparation.
- Rinse the canned beans under cold water, dice your vegetables, and measure out your dressing components.
Making the Dressing
- In a small bowl, combine olive oil, lemon juice, lemon zest, mustard, honey, dried oregano, salt, and black pepper. Whisk together until smooth.
Marinating the Beans
- Add the drained and rinsed beans to the dressing. Gently toss to ensure they are well coated and let them marinate for about 10-15 minutes.
Preparing the Vegetables
- Wash your vegetables thoroughly. Dice the cucumber, finely chop the green bell pepper, halve the cherry tomatoes, and slice the red onion.
Combining Ingredients
- In a large mixing bowl, add the marinated beans along with the prepped vegetables, feta cheese, and olives.
Tossing the Salad
- Gently toss all ingredients together with a large spoon, keeping the beans intact.
Serving
- Taste and adjust seasoning with salt, lemon juice, or honey as needed.
- Serve immediately or chill in the fridge for about 30 minutes for an extra refreshing bite.
- Optionally garnish with extra feta or olives, and sprinkle additional oregano.
Notes
This salad is perfect for meal prep as the flavors deepen over time. Store in an airtight container; best consumed within 3-4 days. If you prefer, keep feta cheese separate until serving to maintain texture.