Description
A vibrant salad featuring marinated beans, crisp vegetables, and creamy feta cheese, drizzled with a zesty dressing.
Ingredients
Scale
- 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
- 1½ teaspoons dried oregano
- ½ teaspoon salt (start light and adjust after mixing)
- ⅛ teaspoon black pepper
- 1 can butter beans or cannellini beans (15 oz / 400 g can), drained and rinsed
- 1 small cucumber, diced
- 2 cups cherry tomatoes, halved
- ½ green bell pepper, finely diced
- ½ red onion, thinly sliced
- ½ cup olives, pitted and halved if large
- ¾ cup feta cheese, crumbled (best in brine)
Instructions
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, mustard, honey, oregano, salt, and black pepper until smooth.
- Toss the butter beans with the dressing and let them marinate while you prep the vegetables.
- Dice the cucumber and green bell pepper, cut the cherry tomatoes in half, and thinly slice the red onion.
- In a large mixing bowl, combine all the prepared vegetables, olives, feta cheese, and marinated beans. Toss gently to coat everything with the dressing.
- Serve immediately or allow it to sit for 30 minutes for the flavors to meld.
Notes
For a vegan option, omit the feta or use a dairy-free alternative. This salad can be made a day ahead for better flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking Required
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Greek salad, bean salad, Mediterranean dish, healthy salad