Easy Greek Bean Salad with Marinated Beans

Easy Greek Bean Salad with Marinated Beans

There’s something wonderfully nostalgic about a vibrant Greek bean salad, isn’t there? It whisks me back to sun-soaked afternoons spent on the patio, the gentle rustling of olive branches swaying in the breeze, and laughter floating in the air like the sweet aroma of grilled veggies. This Easy Greek Bean Salad with Marinated Beans is not just a dish; it’s an invitation to savor the beauty of fresh, wholesome ingredients and the joy of togetherness. Perfect for an easy weeknight dinner or a delightful addition to your next gathering, this recipe is bursting with zesty flavors and crisp textures, making it a memorable experience for the taste buds. This is one you’ll definitely want to pin for later!

Why You’ll Love This Recipe

• Quick and effortless: This salad comes together in just 15 minutes, making it your go-to for easy weeknight dinners.
• No cooking required: Enjoy all the fresh, crunchy goodness without turning on the stove!
• Versatile and customizable: Swap in your favorite vegetables or proteins to make it uniquely yours.
• Crowd-pleasing flavor: The zesty dressing and marinated beans are a hit at BBQs, picnics, or family gatherings.
• Healthy and satisfying: Packed with protein and veggies, it’s a delightful way to nourish your body and satisfy your cravings.

What You’ll Need

Gather These Simple Ingredients

• 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 as feta is salty)
• ⅛ teaspoon black pepper
• 1 can butter beans, 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)

How to Make Easy Greek Bean Salad with Marinated Beans

1. Make the dressing: In a small bowl, combine 4 tablespoons of extra virgin olive oil, 3 tablespoons of lemon juice, 1 teaspoon of lemon zest, 1 tablespoon of mustard, 1 teaspoon of honey, 1½ teaspoon of dried oregano, ½ teaspoon of salt, and ⅛ teaspoon of black pepper. Whisk together until smooth, creating a bright, zesty dressing that will elevate all the flavors.

2. Marinate the beans: Gently add the drained and rinsed butter beans to the bowl with the dressing. Toss them lightly so they are fully coated, allowing them to soak in that deliciousness as you prep the veggies.

3. Prep the vegetables: Dice the cucumber and green bell pepper into bite-sized pieces. Halve the cherry tomatoes for that perfect juicy pop and thinly slice the red onion for some sharpness.

4. Combine ingredients: In a large mixing bowl, combine all the prepared vegetables, sliced olives, crumbled feta cheese, and the marinated butter beans.

5. Toss and serve: Gently toss everything together until well mixed. Don’t worry about the feta crumbling a little—that’s a good thing! This spreads the flavor throughout every delicious bite. Transfer your gorgeous salad to a serving bowl or platter, and serve right away to enjoy that fresh, vibrant taste.

Variations & Creative Twists

• Add some protein: For an indulgent twist, toss in grilled chicken, shrimp, or even chickpeas for a hearty, satisfying meal.
• Spice it up: Add sliced jalapeños or a sprinkle of red pepper flakes for a zesty kick.
• Herby delight: Fresh herbs like parsley or dill can add a lovely aromatic touch—feel free to mix and match!
• Cranberry crunch: For a contrast of flavor, consider adding a handful of dried cranberries or fresh pomegranate seeds for a lovely sweet-tart burst in every bite.

Chef Emma’s Helpful Tips

• Make-ahead magic: This salad tastes even better the next day, as the flavors continue to develop. Prepare it a few hours in advance or even the night before for a hassle-free meal.
• Ingredient swaps: Don’t have feta on hand? Try crumbled goat cheese or even a sprinkle of nutritional yeast for a vegan option.
• Storage suggestions: Store leftover salad in an airtight container in the fridge—though, I must admit, I often find this delicious recipe disappears before I have the chance!
• Slicing tips: When dicing the cucumber and bell pepper, make sure to cut them into small, uniform pieces for a more elegant presentation and consistent texture.

Nutrition Information per Serving

• Serving Size: 1/4 of the recipe
• Calories: 280
• Carbohydrates: 20g
• Sugar: 4g
• Fat: 20g
• Protein: 8g
• Sodium: 500mg

Frequently Asked Questions

• Can I make this ahead? Absolutely! This salad keeps well in the fridge and tastes even better the next day.

• Can I use different ingredients? Yes! Feel free to mix in your favorite veggies or protein options for a custom take.

• How do I store leftovers? Keep the salad in an airtight container in the fridge for up to 3 days.

• How long does it last? While it’s best fresh, this salad can last for up to 3 days refrigerated.

A Cozy Closing Note

There’s a certain joy in sharing a meal that warms the heart and nourishes the soul. This Easy Greek Bean Salad with Marinated Beans is not just about the ingredients; it’s about the moments spent at the table, sharing laughter and memories over a deliciously vibrant dish. Save this Easy Greek Bean Salad with Marinated Beans to your healthy recipes board so it’s ready when you need a cheerful and refreshing treat! Happy cooking, my friends!

Easy Greek Bean Salad with Marinated Beans

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• Author: Chef Emma
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A vibrant Greek bean salad bursting with zesty flavors and fresh ingredients, perfect for easy weeknight dinners or gatherings.

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Ingredients

Scale 1x2x3x

• 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
• ⅛ teaspoon black pepper
• 1 can butter beans, 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

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Instructions

1. In a small bowl, combine olive oil, lemon juice, lemon zest, mustard, honey, oregano, salt, and black pepper. Whisk together until smooth.
2. Gently add the drained butter beans to the dressing, tossing lightly to coat.
3. Dice the cucumber and green bell pepper. Halve the cherry tomatoes and slice the red onion.
4. Combine all prepared vegetables in a large mixing bowl with the olives and crumbled feta.
5. Gently toss everything until well mixed and serve immediately.

Notes

This salad tastes even better the next day as flavors develop. Store leftovers in an airtight container in the fridge for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No cooking required
• Cuisine: Greek

Nutrition

• Serving Size: 1 serving
• Calories: 280
• Sugar: 4g
• Sodium: 500mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 5g
• Protein: 8g
• Cholesterol: 10mg

Keywords: Greek salad, bean salad, easy salad, healthy cooking, no cook recipes