Description
A hearty and refreshing bean salad that combines pantry staples, bringing protein and refreshing vegetables together, perfect for quick lunches and potlucks.
Ingredients
Main ingredients
- 1 can Butter beans (Rinse and drain well.)
- 2 cups Cherry tomatoes (Cut into halves.)
- 1 small Cucumber (Cut into bite-size pieces.)
- 1/2 piece Green bell pepper (Chop into bite-size pieces.)
- 1/2 piece Red onion (Soak in cold water for 10 minutes if a milder flavor is desired.)
- 1/2 cup Olives (Add your favorite variety.)
Dressing ingredients
- 3 tbsp Lemon juice (Freshly squeezed for best flavor.)
- 1 tsp Honey (Adjust according to the sweetness of the tomatoes.)
- 1 tbsp Mustard (Use your preferred type.)
- 1 tsp Lemon zest
- 1 1/2 tsp Dried oregano
- 1/8 tsp Black pepper (Freshly ground if possible.)
- 1/2 tsp Salt (Adjust to taste.)
- 4 tbsp Extra virgin Olive oil (Use a high-quality variety.)
- 3/4 cup Feta cheese (Crumbled, adjust to taste.)
Instructions
Preparation
- In a large bowl, combine the butter beans, cherry tomatoes, cucumber, green bell pepper, red onion, and olives.
- In a separate small bowl, whisk together the lemon juice, mustard, honey, lemon zest, dried oregano, salt, and black pepper.
- Pour the dressing over the bean and vegetable mixture and toss gently to combine.
- Drizzle with olive oil and sprinkle with feta cheese.
- Allow to marinate for at least 15 minutes before serving.
Notes
Serve at room temperature or slightly chilled. Great with warm, crusty bread or as a side for grilled chicken or fish. Add cucumbers and tomatoes just before serving for more crunch. Store leftovers in an airtight container, keeps for 3-4 days. Refresh with lemon juice and olive oil if needed.
- Prep Time: 15 minutes
- Category: Lunch, Salad, Side Dish
- Cuisine: Greek, Mediterranean