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A close-up of a vibrant Greek Bean Salad in a white bowl, featuring white beans, cucumbers, tomatoes, olives, and feta.
Maryam

Vibrant Greek Bean Salad

A refreshing and hearty Greek bean salad, bursting with Mediterranean flavors from fresh vegetables, briny feta, Kalamata olives, and a zesty lemon-oregano dressing. Perfect as a light meal or a vibrant side dish, ready in minutes.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Appetizer, Light Lunch, Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 2 cans cannellini beans 15-oz each, drained and rinsed
  • 1 pint cherry tomatoes halved
  • 1 English cucumber diced
  • 1/2 red onion thinly sliced or finely diced
  • 1 green bell pepper seeded and diced
  • 1/2 cup Kalamata olives pitted and halved
  • 1/2 cup feta cheese crumbled
  • 1/4 cup fresh parsley chopped
  • 2 tbsp fresh dill chopped (optional, but recommended)
For the Dressing
  • 1/4 cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp lemon juice freshly squeezed
  • 1 tsp dried oregano
  • 1/2 tsp sea salt or to taste
  • 1/4 tsp black pepper freshly ground, or to taste

Equipment

  • Large Mixing Bowl
  • Whisk
  • Measuring cups and spoons
  • Cutting board
  • Sharp knife

Method
 

Prepare the Salad Ingredients
  1. Drain and thoroughly rinse the cannellini beans under cold water. Transfer them to a large mixing bowl.
  2. Add the halved cherry tomatoes, diced English cucumber, thinly sliced red onion, diced green bell pepper, pitted and halved Kalamata olives, crumbled feta cheese, chopped fresh parsley, and chopped fresh dill (if using) to the bowl with the beans.
Whisk the Dressing
  1. In a small bowl or jar, combine the extra virgin olive oil, red wine vinegar, freshly squeezed lemon juice, dried oregano, sea salt, and freshly ground black pepper. Whisk vigorously or shake the jar until the dressing is well combined and slightly emulsified.
Combine and Serve
  1. Pour the prepared dressing over the salad ingredients in the large mixing bowl. Gently toss everything together until all the ingredients are evenly coated with the dressing.
  2. Taste the Greek bean salad and adjust seasoning if necessary, adding more salt, pepper, or lemon juice to your preference.
  3. For best flavor, cover the bowl and refrigerate the salad for at least 15-30 minutes before serving. This allows the flavors to meld beautifully. Serve chilled or at room temperature.

Notes

This Greek Bean Salad can be made a few hours in advance and stored in the refrigerator. Leftovers are delicious and will keep well for up to 3 days in an airtight container. For an extra touch, toast some pita bread and serve it alongside the salad. You can also add grilled chicken or shrimp to make it a more substantial main course. If you prefer a milder onion flavor, soak the sliced red onion in cold water for 10-15 minutes before adding to the salad.