Greek Bean Salad with Lemon Marinated Beans
Butter beans briefly marinated in lemon dressing, then gently tossed with vegetables, olives, and feta for four portions.
Ingredients
Dressing
- 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)
- 1.5 teaspoons dried oregano
- 0.5 teaspoon salt Start light and adjust after mixing as feta is salty.
- 0.125 teaspoon black pepper
Salad Ingredients
- 1 15-ounce can cooked butter beans drained and rinsed; approximately 1½cups cooked beans as alternative
- 1 small cucumber Diced.
- 2 cups cherry tomatoes Halved.
- 0.5 green bell pepper finely diced
- 0.5 red onion thinly sliced
- 0.5 cup olives Pitted and halved if large.
- 0.75 cup feta cheese Crumbling is best in brine.
Instructions
- Whisk the eight dressing ingredients until blended. Fold in drained cooked butter beans and leave while cutting the vegetables.
- Prepare cucumber, tomatoes, pepper, onion, and olives in small bite-size pieces.
- Transfer vegetables to a serving bowl with feta. Add the beans and all dressing, then lift and fold gently.
- Taste the assembled salad, adjust optional extra lemon if desired, and serve four portions or refrigerate promptly.
Notes
One fifteen-ounce canned-bean weight includes liquid; drain and rinse. No cooking or mandatory chilling is included. Refrigerate promptly, and keep transport cold. Recipe nutrition has not been calculated.