This Greek-Style Butter Bean Salad has it all! Tangy feta, crunchy veggies, creamy butter beans in a lemon and olive oil vinaigrette. Perfect as a light lunch, a side or an appetizer. And best of all, it comes together in 20 minutes!
Pair it with my Chicken Souvlaki, Harissa Chicken Skewers, or keep it vegetarian and enjoy it with crusty bread.
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Why This Recipe Works
- Perfect for lunch or meal prep. Because there’s no lettuce in this salad, it holds up really well. Pack it for your work lunch. It’s also great for meal prep.
- Customizable. Not a fan of olives? No problem. Keep them out or toss in artichoke hearts instead. Use this recipe as a guide and change it up to suit your preferences.
- Potluck Standout! I have made this recipe for large gatherings and potlucks. It holds up really well. Check out some of my other hearty salads like my Lebanese Fattoush, Greek Chicken Salad, Asparagus Potato Salad (with Peas and Herbs), Bean Antipasto Salad and Fiesta Salad.
Ingredients
This recipe comes together with just a few fresh ingredients and pantry staples. Here is what you will need:
- Beans: I am using canned butter beans (also known as lima beans). They are creamy, they are soft, they are delicious! I use them in my Greek Chicken Salad recipe. This recipe can totally be made with any other canned bean. White navy beans, white kidney beans, black beans and even chickpeas.
- Roasted red bell peppers: I always have a jar of roasted red bell peppers in my pantry. They add a pop of flavor to so many different dishes. You can roast your own red peppers if you like, but I just prefer jarred.
- Olives: I like using black cured olives or classic Greek kalamata olives in this recipe.
- Cheese: Creamy Greek Feta is recommended for this Greek-style salad. If you’re a fan of tangy feta cheese, try my Maroulosalata (Classic Greek Lettuce Salad).
- Fresh Herbs: You can customize the herbs to suit your preferences, but for me, the trifecta of fresh dill, fresh parsley and fresh mint is key. You can also throw in some fresh oregano if you have it.
Refer to the recipe card at the bottom of the page for a full list of ingredients and quantities.
How to Make this Greek-Style Bean Salad Recipe
Easy and quick, this recipe comes together in no time!
Step 1. Prepare the dressing. In a small bowl, combine the olive oil, lemon juice, dried oregano, salt and pepper.
Step 2. Assemble. To your large serving bowl, add drained and rinsed canned creamy butter beans, diced tomatoes, cucumbers, onion, roasted red pepper, crumbled feta, chopped olives and herbs.
Step 3. Mix and adjust the seasoning. Add the dressing to the serving bowl, toss the salad, taste and adjust the seasoning. Garnish with more fresh herbs.
Pairings and Menu Ideas
This is an excellent salad to serve as a starter or as a side with one of my grilled or roasted protein recipes. Serve it with:
- Greek Souvlaki Skewers
- Chicken Shish Tawook
- Beef Kofta or Chicken Kofta
- Persian Kebab Koobideh
- Harissa Chicken Skewers
- Chicken Shawarma
- One-Pan Greek Lemon Chicken and Potatoes
The salad can also work as a light lunch, served with a side of crust bread or one of my focaccia recipes (Tomato Focaccia, Feta Focaccia, or Whole Wheat Focaccia).
Expert Tips
- Rinse the beans: Make sure to run the canned beans under cold water to get rid of any excess residue and drain them well before adding them to the salad bowl. You don’t want to add any extra moisture to the salad.
- Roast your own sweet red peppers. If you only have fresh red bell peppers, you can roast them yourself. Cut them in half and de-seed them then rub them all over with a little bit of olive oil. Place them in a single layer on a parchment paper-lined baking tray. Broil in an oven or air fryer until charred. Move the charred bell peppers to a bowl, cover them with plastic wrap, and let them steam. This will make removing the skins easier. Peel the skins and continue with the recipe using the soft red pepper flesh. Also, if you have extra, try making my Red Chimichurri Sauce or Muhammara (Red Pepper Walnut Dip).
- Consistent bites: Try to cut your ingredients as evenly as possible. It’ll make for a more enjoyable eating experience. I prefer a small dice, but you can do larger bite-sized pieces.
- Change it up: not a fan of beans, use cooked pasta, faro or your grain of choice instead. Feel free to add fresh bell peppers, sundried tomatoes, red pepper flakes, or artichoke hearts. Use red wine vinegar in the dressing if you prefer it over lemon juice. You could also add some romaine lettuce or even roast chicken or other protein if you want to bulk up the salad and make it stretch for a crowd.
Recipe FAQs
Absolutely. This is a great make-ahead recipe. Keep the dressing on the side and mix before serving. I would recommend making it no more than 2-3 days ahead of time.
After the salad has been mixed, it will keep in the fridge for up to 3 days. Keep it in an airtight container.
I would suggest dividing your dressing equally into several deli containers or large mason jars, then filling with your salad mixture. This way, when you’re ready to enjoy, just mix it up or turn the mason jar over into a bowl.
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Recipe Card
Greek Butter Bean Salad (Hearty and Filling)
Ingredients
Salad Dressing
- 4 tablespoon Extra virgin olive oil
- 2 tablespoon Lemon juice
- 1 teaspoon Dried oregano
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper
Salad Ingredients
- 1 can Butter beans (drained and rinsed) - 14oz (400ml) can
- 3 Roasted red peppers (diced)
- 3 Persian cucumbers (diced)
- 2 Tomatoes (diced)
- ½ Red onion (finely diced)
- 1 cup Greek feta (crumbled)
- ¼ cup Black olives (pitted and diced)
- 2 tablespoon Fresh dill (finely chopped)
- 2 tablespoon Fresh parsley (finely chopped)
- 2 tablespoon Fresh mint (finely chopped)
- Extra herbs for garnish
Instructions
- Prepare the dressing. In a small bowl, combine 4 tablespoon Extra virgin olive oil, 2 tablespoon Lemon juice, 1 teaspoon Dried oregano, 1 teaspoon Kosher salt and ½ teaspoon Black pepper.
- Assemble. To your large serving bowl, add 1 can Butter beans (drained and rinsed), 3 Roasted red peppers (diced), 3 Persian cucumbers (diced), 2 Tomatoes (diced), ½ Red onion (finely diced), 1 cup Greek feta (crumbled), ¼ cup Black olives (pitted and diced), 2 tablespoon Fresh dill (finely chopped), 2 tablespoon Fresh parsley (finely chopped), and 2 tablespoon Fresh mint (finely chopped).
- Mix and adjust the seasoning. Add the dressing to the serving bowl, toss the salad, taste and adjust the seasoning. Garnish with more fresh herbs.
Notes
- Beans: I am using canned butter beans (also known as lima beans). They are creamy, they are soft, they are delicious! This recipe can be made with any other canned bean. White navy beans, white kidney beans, black beans, and even chickpeas.
- Roasted red bell peppers: I always have a jar of roasted red bell peppers in my pantry. They add a pop of flavor to so many different dishes. You can roast your own red peppers if you like, but I just prefer jarred.
- Olives: I like using black cured olives or classic Greek kalamata olives in this recipe.
- Cheese: Creamy Feta is recommended for this Greek-style salad.
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