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–+ servings
Colorful Greek Bean Salad close up bright vegetables and feta ready to eat.

Easy Greek Bean Salad with Marinated Beans

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 4 people
Author: Nico Pallotta

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
  • 1½ teaspoon dried oregano
  • ½ teaspoon salt start light and adjust after mixing (feta is salty)
  • ⅛ teaspoon black pepper

Salad

  • 1 can butter beans or cannellini beans - 15 oz / 400 g can - drained and rinsed or 1½ cup / 230 g cooked beans
  • 1 small cucumber
  • 2 cups (300 g) cherry tomatoes halved
  • ½ green bell pepper finely diced
  • ½ red onion thinly sliced
  • ½ cup (70 g) olives pitted - halved if large
  • ¾ cup (110 g) feta cheese crumbled (best in brine)

  • Make the dressing: Add 4 tablespoons extra virgin olive oil, 3 tablespoons lemon juice, 1 teaspoon lemon zest, 1 tablespoon mustard, 1 teaspoon honey, 1½ teaspoon dried oregano, ½ teaspoon salt, and ⅛ teaspoon black pepper to a small bowl.
    Whisk until smooth.
    Step 1 Lemon dressing whisked in a bowl until smooth and glossy.
  • Marinate the beans: Add the 1 can butter beans (drained and rinsed) to the bowl. Toss gently so they are fully coated. Let them sit while you prep the vegetables.
    Step 2 White beans resting in dressing, soaking up flavor in a small bowl.
  • Prep the vegetables: Dice 1 small cucumber and ½ green bell pepper. Cut 2 cups cherry tomatoes in half. Thinly slice ½ red onion.
    Add all the vegetables, ½ cup olives, ¾ cup feta cheese, and the marinated beans to a large mixing bowl.
    Step 3 Chopped vegetables and olives added to marinated beans with crumbled feta.
  • Toss and serve: Toss gently until everything is evenly mixed. The feta will crumble a little, and that’s a good thing—it spreads flavor through every bite. Transfer to a serving bowl or platter and serve right away.
    Step 4 Finished salad gently tossed and ready to serve.
Substitutions
  • White beans → Butter beans or cannellini (best and creamiest), or use great northern beans, chickpeas, or cooked dried beans
  • Cucumber → Celery or fennel for crunch with a sharper, more aromatic flavor
  • Cherry tomatoes → Grape tomatoes or chopped Roma tomatoes
  • Green bell pepper → Red or yellow pepper for more sweetness, or finely diced zucchini
  • Red onion → Shallot or green onion for a milder taste (or soak red onion in cold water 5 minutes)
  • Olives → Kalamata, black, or green olives—use whatever you have
  • Feta cheese → Sheep’s milk feta, dairy-free feta, or lighter feta (rinse to reduce salt if needed)
  • Extra virgin olive oil → No real substitute—this is essential
  • Lemon juice & zest → Red wine vinegar in a pinch
  • Mustard & honey → Maple syrup or agave
  • Dried oregano → Fresh parsley or dill for a softer, fresher finish
 
Tips
  • Let the beans sit in the dressing while you prep the veggies for better flavor.
  • Drain beans very well so the salad doesn’t get watery.
  • Cut veggies small and even so every bite tastes balanced.
  • Taste before serving and add more lemon if it needs brightness.
  • Add salt slowly, especially if using feta and olives.
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