Easy Greek Bean Salad with Marinated Beans

Easy Greek Bean Salad with Marinated Beans: A Cozy, Flavorful Delight

As the days turn crisp and the nights start to chill, there’s something so comforting about the bright, fresh flavors of a Greek salad. This Easy Greek Bean Salad with Marinated Beans takes me back to my childhood summers spent at picnics and family gatherings, where vibrant colors and irresistible aromas filled the air. With every bite, the creamy feta mingles with sweet tomatoes and marinated beans, bringing that feeling of warmth and togetherness right to the table. This is the perfect dish for an easy weeknight dinner or a lovely weekend brunch with family and friends. You’ll find this is one you’ll definitely want to pin for later!

Why You’ll Love This Recipe

• Quick and simple: Perfect for busy nights, this salad comes together in just a few minutes.
• No-bake delight: This recipe requires no cooking, making it a hassle-free addition to any meal.
• Fresh ingredients: Bursting with vibrant veggies and protein-rich beans, it’s a nutritious choice your whole family will love.
• Crowd-pleasing flavors: The zesty dressing marries all the ingredients beautifully, creating a dish that’s sure to impress.
• Perfect for meal prep: Make this salad ahead of time for a flavorful lunch that’s easy to grab and go.

What You’ll Need

Gather these simple ingredients for your Easy Greek Bean Salad with Marinated Beans:

• 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)

Let’s Make It Together

Here’s how to create this delicious Easy Greek Bean Salad with Marinated Beans step by step:

1. Make the dressing: In a small bowl, 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. Whisk until smooth and well combined. The aroma of the dressing is so inviting—it’s like a taste of summer!

2. Marinate the beans: Gently incorporate 1 can of butter beans (drained and rinsed) into the dressing. Toss them carefully to ensure they are fully coated. Allow them to sit while you prepare the vegetables; this marinating step infuses the beans with delightful flavors.

3. Prep the vegetables: Dice your small cucumber and finely chop the green bell pepper. Cut the cherry tomatoes in half and thinly slice the red onion. The colors of the veggies are simply stunning and will brighten your serving table.

4. Combine everything: In a large mixing bowl, add all the prepared vegetables, ½ cup of olives, ¾ cup of crumbled feta cheese, and the marinated beans.

5. Toss and serve: Gently toss all the ingredients until they’re evenly mixed. The crumbling feta spreads its creamy flavor throughout the salad, ensuring that every bite is packed with deliciousness. Transfer the mixture to a beautiful serving bowl or platter, and serve right away.

Delicious Variations to Try

Looking to shake things up? Here are some fun ways to customize your Greek Bean Salad:

• Add crunch: Toss in some diced bell peppers in vibrant colors for extra crunch and flavor.
• Swap the beans: Try incorporating chickpeas or black beans for a different texture and taste.
• Go green: Add a handful of fresh spinach or arugula for a delightful peppery bite.
• Zesty twist: For a bit more zing, add a splash of red wine vinegar or a few pickled jalapeños.

Chef Emma’s Helpful Tips

• Make-ahead magic: This salad is perfect for meal prepping; just store it in an airtight container in the refrigerator for up to 3 days to enhance the flavors.
• Ingredient swaps: Feel free to use any beans you have on hand; navy or cannellini beans can also work wonderfully!
• Perfectly sliced veggies: For an easy slicing trick, cut the cucumber in half lengthwise before dicing—it makes for quicker, cleaner cuts.
• Storage suggestion: If you plan to make this salad in advance, keep the feta and olives separate until serving to maintain their texture.

Nutrition Information per Serving

• Serving Size: About 1 cup
• Calories: 290 calories
• Carbohydrates: 18g
• Sugar: 3g
• Fat: 22g
• Protein: 9g
• Sodium: 650mg

Frequently Asked Questions

• Can I make this ahead? Absolutely! It’s even better after the flavors meld together for a few hours.

• Can I use different ingredients? Of course! Feel free to swap in your favorite veggies or beans.

• How do I store leftovers? Keep it in an airtight container in the refrigerator for 2-3 days.

• How long does it last? The salad is best eaten within three days but can be stored for up to five.

Final Thoughts

In a world that sometimes feels chaotic, this Easy Greek Bean Salad with Marinated Beans wraps you in a cozy embrace of flavor that’s perfect for any occasion. It’s a dish that brings people together—ideal for family dinners, potlucks, or just a delightful meal on a quiet evening at home. I hope you find as much joy in making and sharing this salad as I do. Save this Easy Greek Bean Salad with Marinated Beans to your Pinterest board so it’s ready when you need a cozy treat!

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 refreshing and nutritious Greek salad featuring marinated butter beans, vibrant vegetables, and creamy feta cheese, perfect for busy weeknights or weekend brunches.

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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 (adjust after mixing)
• 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)

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Instructions

1. Make the dressing: In a small bowl, whisk together olive oil, lemon juice, lemon zest, mustard, honey, dried oregano, salt, and black pepper until smooth.
2. Marinate the beans: Gently incorporate the butter beans into the dressing, ensuring they are fully coated. Let them marinate while you prep the vegetables.
3. Prep the vegetables: Dice the cucumber, chop the green bell pepper, halve the cherry tomatoes, and slice the red onion.
4. Combine everything: In a large bowl, mix the prepared vegetables, olives, crumbled feta cheese, and marinated beans.
5. Toss and serve: Gently toss everything together and transfer to a serving bowl or platter. Serve immediately.

Notes

This salad is perfect for meal prepping and tastes even better after a few hours as the flavors meld together.

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

Nutrition

• Serving Size: 1 serving
• Calories: 290
• Sugar: 3g
• Sodium: 650mg
• Fat: 22g
• Saturated Fat: 3g
• Unsaturated Fat: 19g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 5g
• Protein: 9g
• Cholesterol: 10mg

Keywords: Greek salad, bean salad, vegetarian salad, healthy recipes, summer salad