Can I use cannellini beans instead of butter beans?

Absolutely. Both work beautifully in this recipe. Butter beans have a creamier texture, while cannellini beans are slightly firmer but equally delicious.

Are butter beans the same as lima beans?

They're closely related and are often considered the same variety at different stages of maturity. However, many people notice that butter beans have a richer, creamier texture and milder flavor when used in salads.

Can I make Greek Bean Salad ahead of time?

Yes. In fact, it's an excellent make-ahead dish. Preparing it several hours in advance allows the dressing to soak into the beans for even more flavor.

What can I substitute for tomatoes?

Marinated artichoke hearts are a fantastic alternative and add a delicious tangy flavor. They're a popular swap for anyone avoiding tomatoes or simply wanting something different.

Can I leave out the bell peppers?

Of course. The salad is very flexible, and it still tastes wonderful without them. Feel free to replace them with extra cucumber or another favorite crunchy vegetable.

Is this salad gluten-free?

Yes. All of the ingredients are naturally gluten-free. Just double-check packaged ingredients like mustard or feta if cooking for someone with a gluten sensitivity.

Greek Bean Salad: Amazing 15-Minute Favorite

Name: Greek Bean Salad with Lemon Marinated Beans
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 4 tablespoons extra virgin olive oil; 3 tablespoons fresh lemon juice (or more to taste); 1 teaspoon lemon zest; 1 tablespoon Dijon mustard (or yellow mustard); 1 teaspoon honey or maple syrup; 1½ teaspoons dried oregano; ½ teaspoon salt; ⅛ teaspoon black pepper; 1 (15-ounce) can butter beans or cannellini 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 pitted Kalamata olives, halved; ¾ cup feta cheese, crumbled

Description

This Greek Bean Salad is a fresh and flavorful Mediterranean-inspired recipe made with creamy butter beans, crisp cucumber, juicy cherry tomatoes, feta cheese, olives, and a bright lemon oregano dressing. Ready in just 15 minutes, it’s perfect for meal prep, picnics, potlucks, or an easy healthy lunch.

Ingredients

Scale

Dressing

4 tablespoons extra virgin olive oil
3 tablespoons fresh lemon juice (or more to taste)
1 teaspoon lemon zest
1 tablespoon Dijon mustard (or yellow mustard)
1 teaspoon honey or maple syrup
1½ teaspoons dried oregano
½ teaspoon salt
⅛ teaspoon black pepper

Salad

1 (15-ounce) can butter beans or cannellini 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 pitted Kalamata olives, halved
¾ cup feta cheese, crumbled

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Instructions

In a large bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, honey, oregano, salt, and black pepper until well combined.
Add the drained butter beans to the dressing and toss gently to coat. Let them marinate for about 10 minutes if time allows.
Add the cucumber, cherry tomatoes, green bell pepper, red onion, and olives.
Toss gently until everything is evenly coated with the dressing.
Fold in the crumbled feta cheese.
Taste and adjust with additional lemon juice, salt, or pepper if needed.
Serve immediately or refrigerate for 20–30 minutes before serving for even better flavor.

Notes

Butter beans and cannellini beans both work beautifully in this recipe.

Feta packed in brine gives the best creamy texture and flavor.

For milder onion flavor, soak the sliced red onion in cold water for 10 minutes before adding.

Marinated artichoke hearts make a delicious substitute for cherry tomatoes.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

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

Nutrition

Serving Size: 1 serving (about 1½ cups)
Calories: 365
Sugar: 6 g
Sodium: 640 mg
Fat: 22 g
Saturated Fat: 6 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 29 g
Fiber: 8 g
Protein: 12 g
Cholesterol: 25 mg