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This vibrant Greek Butter Bean Salad is fresh, hearty and full of bright Mediterranean flavor. Creamy butter beans are tossed with crisp cucumber, juicy tomatoes, briny olives, salty feta, fresh herbs and a light lemon dressing. It is the perfect make-ahead side dish or light satisfying meal.
Greek salads are often on repeat at my house. When Mike and I traveled to Greece years ago I fell in love with the fresh veggies mixed with olives, feta, fresh herbs and a light lemony dressing. There is something so refreshing about these types of salads. Today’s Greek Butter Bean Salad takes your favorite Greek ingredients and mixes them with creamy butter beans. I love the texture mixed with the crunchy veggies.
The nice thing about this salad is that is simple to make with minimal prep time and can be ready in under 20 minutes and it is versatile. You can swap the butter bean for cannelini beans or chickpeas, you can add other veggies like sun-dried tomatoes or roasted red peppers or swap the feta cheese for goat cheese. I love to serve this Butter Bean Salad in a stuffed in a pita pocket, added into a Mediterranean Hummus Bowl or served alongside Chicken Souvlaki. If you like bean salad you also might like this Mediterranean Bean Salad or this White Bean and Tuna Salad.
Why You Will Love this Greek Butter Bean Salad
You can have this butterbean salad on the table in under 20 minutes alongside your family dinner! Here are the reasons we love this salad:
• Affordable: This is a budget friendly salad mixing veggies, butter beans and feta cheese. You often will have these ingredients in your pantry and fridge already!
• Creamy and Satisfying: Butter beans are naturally creamy and rich, making the salad feel hearty without being too heavy.
• Bright Mediterranean Flavors: If you like Mediterranean salads this one is for you. The fresh veggies, beans, feta cheese, olives and lemon dressing are the perfect combination! If you like this bean salad you also might like this White Bean Salad or this Three Bean Salad.
Recipe Ingredients
For exact ingredient amounts and instructions, see the full recipe card below.
- butter beans: creamy and hearty, butter beans create the base of this salad and soak up the bright dressing beautifully. Cannelini beans will work as an easy substitute.
- veggies: fresh vegetables are a great pairing to the beans. This salad mixes crunchy english cucumber, cherry tomatoes, green bell pepper and red onion.
- olives: mild, buttery and briny, Castelvetrano olives are a great addition to this salad. I like to buy the pitted olives. If you can’t find these olives you can use kalamata olives or try my Lemon Marinated Olives.
- cheese: creamy, crumbled feta cheese brings everything together and adds richness.
- salad dressing: the dressing is a light vinaigrette of extra virgin olive oil, fresh lemon juice, dijon mustard, balsamic vinegar, fresh dill and fresh oregano.
Ways to Modify this Recipe
- Vegetables: add chopped capers, artichoke hearts, roasted red peppers, banana peppers, sun-dried tomatoes, pickled red onions or celery
- Cheese: switch up the feta for goat cheese or blue cheese
- Herbs: swap dill and oregano for fresh parsley, basil or fresh mint
- Protein: add more protein, like grilled chicken, shrimp, or steak
- Spices: spice up the dressing using za’atar, sumac or Greek seasoning
- Greens: toss in kale, arugula, romaine or spinach
If you like Greek style salads try this Greek Cabbage Salad, Greek Village Salad, Greek Quinoa Salad or this Greek Chickpea Salad.
Step-by-Step Instructions
Step 1: Create Dressing: Add olive oil, lemon juice, Dijon, balsamic vinegar, salt, pepper, dill, and oregano to a large bowl. Whisk until smooth.
Step 2: Add Beans: Add butter beans to the bowl. Gently stir to coat in the dressing.
Step 3: Add Veggies: Chop the vegetables. Add cucumbers, tomatoes, bell peppers, red onion, and olives to the bowl of butter beans and dressing. Toss to combine.
Step 4: Top with Feta and Serve: Top with crumbled feta and transfer to a serving bowl or platter. Serve immediately or cover and refrigerate until ready to serve. Enjoy!
Ways to Serve this Salad Easy Butter Bean Salad
- spoon over romaine or mixed greens
- stuff in pita pockets or add to a wrap
- spoon into this Mediterranean Salmon Bowl or this Greek Quinoa Bowl
- serve on a mezze platter alongside Lemon Hummus, Baba Ghanoush and Lemon Marinated Olives
- add this to your grilled meats like this Greek Chicken, Grilled Flank Steak with Dry Rub or these Greek Shrimp Skewers
Storage Instructions
- Store the leftovers in an airtight container in the refrigerator for up to 4 days
- If you make this salad for meal prep, add the feta just before serving to maintain its texture
- Stir before serving, as the dressing will settle at the bottom of the bowl
Recipe FAQ
Rinse and drain butter beans thoroughly to remove excess starch. This will ensure that the dressing sticks evenly.
if you have time, let the salad chill in the refrigerator for 15-30 minutes before serving. This helps meld the flavors together and bring out the flavors more. Let it come to room temperature after chilling it for maximum flavor because the cold beans can dull the brightness of the salad.
Butter beans are tender and can break easily. When you stir the salad you need to make sure to stir gently.
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Greek Butter Bean Salad
Ingredients
For the salad:
- 1 – 15-ounce can butter beans, drained and rinsed {you can sub in cannellini beans}
- 1 English cucumber, sliced
- 1 1/2 cups cherry tomatoes, halved
- 1 green bell pepper, diced
- 1/2 red onion, thinly sliced
- 1/2 cup castelvetrano olives, pitted and halved {you can sub in kalamata olives}
- 3/4 cup feta cheese, crumbled
For the dressing:
- 1/4 cup extra virgin olive oil
- 3 tablespoons lemon juice, about 1 lemon
- 1 tablespoon Dijon mustard
- 2 teaspoons balsamic vinegar
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh oregano, chopped
Instructions
- Add olive oil, lemon juice, Dijon, balsamic vinegar, salt, pepper, dill, and oregano to a large mixing bowl. Whisk until smooth.
- Add butter beans to the bowl. Gently stir to coat in the dressing.
- Add cucumbers, tomatoes, bell peppers, red onion, and olives to the bowl of butter beans and dressing. Toss to combine.
- Top with crumbled feta and transfer to a serving bowl or platter. Serve immediately or cover and refrigerate until ready to serve. Enjoy!
Notes
- Store Greek butter bean salad in an airtight container in the refrigerator for up to 4 days.
- If meal prepping this recipe, add the feta just before serving to maintain its texture.
- Stir before serving, as the dressing will settle at the bottom of the bowl.
- Rinse and drain butter beans thoroughly to remove excess starch. This will ensure that the dressing sticks evenly.
- For the best texture, dice/slice the vegetables into uniform pieces.
- Gently fold the beans into the dressing to avoid breaking them.
- If you have time, let the salad chill in the refrigerator for 15-30 minutes before serving.
- Recipe Variations
- Add chopped artichoke hearts, sun-dried tomatoes, or roasted red peppers
- Swap feta for goat cheese or blue cheese
- Swap dill and oregano for parsley or mint
- Add more protein, like grilled chicken, shrimp, or steak
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
