Greek Bean Salad

Greek Bean Salad is a vibrant, protein-packed dish bursting with Mediterranean flavor. Made with hearty beans, crisp vegetables, briny olives, and a zesty lemon-oregano dressing, this salad is fresh, colorful, and satisfying. It’s perfect as a side dish, light lunch, or potluck favorite that gets better as it sits.

Why You’ll Love This Recipe

• Quick and easy—no cooking required
• Full of plant-based protein and fiber
• Bursting with fresh Mediterranean flavor
• Great for meal prep and make-ahead meals
• Naturally gluten-free and vegan-friendly

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Canned chickpeas (garbanzo beans), rinsed and drained
• Canned cannellini or kidney beans, rinsed and drained
• Cherry tomatoes, halved
• Cucumber, diced
• Red onion, finely chopped
• Kalamata olives, pitted and halved
• Crumbled feta cheese (optional for a dairy-free version)
• Fresh parsley or dill, chopped

For the dressing:

• Olive oil
• Fresh lemon juice
• Red wine vinegar
• Garlic, minced
• Dried oregano
• Salt and pepper

Directions

this recipe

1. In a large bowl, combine chickpeas, cannellini or kidney beans, cherry tomatoes, cucumber, red onion, and olives.
2. In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper.
3. Pour the dressing over the bean and vegetable mixture. Toss to coat evenly.
4. Add feta cheese (if using) and gently fold it in.
5. Garnish with fresh parsley or dill.
6. Chill for at least 30 minutes before serving to let flavors meld. Serve cold or at room temperature.

Servings and timing

This recipe serves 4–6 people.
Prep time: 15 minutes
Chill time (optional): 30 minutes
Total time: 15–45 minutes

Variations

• Add diced bell peppers or artichoke hearts for more texture
• Use a different combo of beans like black beans or pinto
• Swap lemon juice for lime for a citrus twist
• Add cooked quinoa for a heartier grain salad
• Omit feta and use extra olives for a vegan version

storage/reheating

Store in an airtight container in the refrigerator for up to 4 days.
This salad is not meant to be reheated—serve cold or at room temperature.
The flavors deepen over time, making it even better the next day.

FAQs

Can I use dried beans instead of canned?

Yes, just soak and cook them beforehand. You’ll need about 1½ cups of cooked beans per can.

Is this salad vegan?

It is if you skip the feta or use a plant-based alternative.

Can I make this ahead of time?

Absolutely—it actually tastes better after it sits for a few hours or overnight.

What can I serve with Greek bean salad?

It pairs well with grilled meats, pita bread, falafel, or as part of a mezze platter.

How long does it last in the fridge?

Up to 4 days when stored properly in an airtight container.

Can I add greens to this salad?

Yes, baby spinach or arugula work great mixed in just before serving.

How do I keep the onion flavor from overpowering?

Soak chopped red onion in cold water for 10 minutes before adding to the salad.

Can I use store-bought dressing?

You can, but homemade dressing gives the best flavor and freshness.

Is it good for meal prep?

Yes, it stores well and makes an excellent make-ahead lunch.

What if I don’t have red wine vinegar?

White wine vinegar or apple cider vinegar are good substitutes.

Conclusion

Greek Bean Salad is a simple, flavorful dish that packs a punch of nutrition and Mediterranean charm. Whether served as a side or a main, it’s refreshing, satisfying, and easy to throw together with pantry staples and fresh produce. Perfect for picnics, potlucks, or healthy lunches, this salad is a go-to recipe you’ll want to make again and again.

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