Best Greek Bean Salad Recipes

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GREEK GARBANZO BEAN SALAD



Greek Garbanzo Bean Salad image

This is a delightful salad that doesn't skimp on taste.

Provided by Kim Fusich

Categories     Salad     Beans

Time 2h10m

Yield 8

Number Of Ingredients 11

2 (15 ounce) cans garbanzo beans, drained
2 cucumbers, halved lengthwise and sliced
12 cherry tomatoes, halved
½ red onion, chopped
2 cloves garlic, minced
1 (15 ounce) can black olives, drained and chopped
1 ounce crumbled feta cheese
½ cup Italian-style salad dressing
½ lemon, juiced
½ teaspoon garlic salt
½ teaspoon ground black pepper

Steps:

  • Combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic salt and pepper. Toss together and refrigerate 2 hours before serving. Serve chilled.

Nutrition Facts : Calories 214.3 calories, Carbohydrate 25.5 g, Cholesterol 3.2 mg, Fat 11.5 g, Fiber 5.8 g, Protein 5.2 g, SaturatedFat 2.1 g, Sodium 1066.8 mg, Sugar 2.5 g

GREEK GREEN BEAN SALAD WITH FETA AND TOMATOES



Greek Green Bean Salad with Feta and Tomatoes image

This cold green bean salad is made with feta cheese and tomatoes and is one of my favorite salads for a picnic or a barbeque. I make this amount for 2 or 3 people, but you can easily double or quadruple the recipe.

Provided by Gundi

Categories     Salad     Vegetable Salad Recipes     Green Bean Salad Recipes

Time 45m

Yield 3

Number Of Ingredients 9

1 pound fresh green beans, trimmed
3 tomatoes, chopped
¼ cup olive oil
2 tablespoons white balsamic vinegar
salt and freshly ground black pepper to taste
1 shallot, minced
¼ cup chopped fresh parsley
1 clove garlic, minced
2 ounces crumbled feta cheese

Steps:

  • Bring a pot of lightly salted water to a boil and cook beans until they are soft, 10 to 15 minutes. Drain well. Combine green beans and tomatoes in a large bowl
  • Stir together olive oil, white balsamic vinegar, salt, and pepper in a small bowl. Add shallot, parsley, and garlic. Pour dressing over beans and tomatoes and mix. Mix in crumbled feta cheese. Allow to sit for 20 minutes before serving.

Nutrition Facts : Calories 304.4 calories, Carbohydrate 22.4 g, Cholesterol 16.8 mg, Fat 22.6 g, Fiber 7.2 g, Protein 7.4 g, SaturatedFat 5.4 g, Sodium 287 mg, Sugar 8.8 g

GREEK BEAN SALAD



Greek Bean Salad image

I found this in The Bean Harvest Cookbook and it sounded perfect for a summer cookout. Made a few adjustments and it was perfect. Cook time is marinating time. Hope you enjoy!

Provided by flower7

Categories     Cheese

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 11

2 (15 1/2 ounce) cans cannellini beans, drained & rinsed
1 pint grape tomatoes, quartered
3 small pickling cucumbers, peeled & chopped
2/3 cup kalamata olive, pitted & halved
6 ounces feta cheese, crumbled (I used feta with basil & tomato)
1/4 teaspoon salt, to taste
1/4 teaspoon black pepper, to taste
2 large garlic cloves, chopped
1/2 cup fresh lemon juice
1/3 cup olive oil
1 teaspoon dried oregano or 2 tablespoons fresh oregano

Steps:

  • Dressing: In a small bowl or measuring cup, whisk together the dressing ingredients.
  • Salad: In a large bowl, combine the dressing with the beans and mix well. Cover and marinate at room temperature at least one hour, stirring occasionally.
  • Shortly before serving, mix in the tomatoes, cucumber, olives and cheese and season with salt and pepper.
  • Serve at room temperature.

Nutrition Facts : Calories 273.1, Fat 15.9, SaturatedFat 5, Cholesterol 20.1, Sodium 736.8, Carbohydrate 24.6, Fiber 7.3, Sugar 6.2, Protein 10.2

GREEK THREE-BEAN SALAD



Greek Three-Bean Salad image

Green, kidney and wax beans combine for a summer classic with a tasty twist. Thanks to some bold Mediterranean flavors, it's not hard to close your eyes and imagine yourself on a Greek island. -Vivian Levine, Summerfield, FL

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 9

2 cups frozen cut green beans, thawed
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) cut wax beans, drained
1 medium red onion, halved and sliced
1 can (6 ounces) pitted ripe olives, drained
1/2 cup julienned green pepper
1/2 cup peeled, seeded and chopped cucumber
3/4 cup bottled Greek vinaigrette
1 cup (4 ounces) crumbled feta cheese

Steps:

  • Combine the first seven ingredients in a large salad bowl. Drizzle with vinaigrette; toss to coat. Chill until serving and sprinkle with cheese. Serve with a slotted spoon.

Nutrition Facts :

GREEK GREEN BEAN SALAD



Greek Green Bean Salad image

Make and share this Greek Green Bean Salad recipe from Food.com.

Provided by Shawn C

Categories     Beans

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

2 lbs trimmed washed fresh green beans
1/3 cup olive oil
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
salt (coarse ground)
pepper (fresh ground)
1 clove garlic, minced or crushed
2 cups cut up tomatoes (roma or cherry)
1/2 cup sliced scallion
1/2 cup feta cheese

Steps:

  • place beans in large pot of salted boiling water until tender/crisp 6-8 minutes.
  • drain in colander rinsing with cold water to stop cooking.
  • whisk oil, garlic, mustard, vinegar, and salt and pepper (to taste).
  • toss vinegarette over beans.
  • add remaining cheese, tomatoes and scallions toss to coat.
  • serve.

Nutrition Facts : Calories 150.5, Fat 11.2, SaturatedFat 2.7, Cholesterol 8.3, Sodium 121.9, Carbohydrate 10.9, Fiber 4.6, Sugar 3.3, Protein 4

GREEK SALAD WITH BEAN SPREAD PITAS



Greek Salad with Bean Spread Pitas image

For a healthy on-the-go meal, combine fresh Greek salad with zesty hummus. You can also serve the spread with crackers or as a dip with cut fresh vegetables. -Nicole Filizetti, Jacksonville, Florida

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 12

3/4 cup canned garbanzo beans or chickpeas, rinsed and drained
2 tablespoons lemon juice
1 tablespoon sliced green olives with pimientos
1 teaspoon olive oil
1 garlic clove, minced
1 cup fresh baby spinach
1/4 cup chopped seeded peeled cucumber
1/4 cup crumbled feta cheese
2 tablespoons chopped marinated quartered artichoke hearts
2 tablespoons sliced Greek olives
1/4 teaspoon dried oregano
2 whole wheat pita pocket halves

Steps:

  • Place the first 5 ingredients in a food processor; cover and process until smooth. Set aside., In a small bowl, combine the spinach, cucumber, cheese, artichokes, olives and oregano., Spread bean mixture into pita halves; add salad. Serve immediately.

Nutrition Facts : Calories 292 calories, Fat 12g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 687mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 7g fiber), Protein 10g protein. Diabetic Exchanges

GREEK BUTTER-BEAN SALAD



Greek Butter-Bean Salad image

This is a lovely greek style salad that my favourite greek friend makes. It's substantial enough to serve as a main course with warm pita and a nice glass of chilled white wine.

Provided by Lene8655

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

4 ripe plum tomatoes
2 tablespoons chopped of fresh mint
1 garlic clove, roughly chopped
1 small lemon, juice of
3 tablespoons olive oil
2 (400 g) cans butter beans, drained
75 g pitted black olives
1 small red onion, thinly sliced
200 g feta, roughly cubed
salt & freshly ground black pepper
warm pita bread, to serve

Steps:

  • Roughly chop one of the tomatoes and place in a liquidizer with half the mint and garlic and whizz until smooth.
  • Add the lemon juice and the live oil and some salt and pepper and whizz again to make a smooth dressing.
  • Cut the remaining tomatoes into wedges and toss with the butter beans, olives, red onions, feta and dressing.
  • Transfer to serving plates, scatter over the reserved mint and serve with warm pitta bread.

Nutrition Facts : Calories 408.9, Fat 23.5, SaturatedFat 9.3, Cholesterol 44.5, Sodium 1230.4, Carbohydrate 35.6, Fiber 9.1, Sugar 4.7, Protein 16.3

MEDITERRANEAN BEAN SALAD AND GREEK CHICKEN GYROS RECIPE - (4.7/5)



Mediterranean Bean Salad and Greek Chicken Gyros Recipe - (4.7/5) image

Provided by mrboyton

Number Of Ingredients 37

Greek Seasoning:
bean salad
1 1/3 1 1/3 1/3 cups barley, cooked
1 1/3 1 1/3 1/3 cups garbanzo beans, cooked
1 1/3 1 1/3 1/3 cups white beans, cooked
3 3 3 bell peppers of various colors (orange, yellow, red), chopped
1 1 1 cup sun-dried tomatoes
1/2 1/2 1/2 cup packed fresh basil leaves
1/4 1/4 1/4 cup packed fresh parsley
4 4 4 cloves garlic, peeled
1/4 1/4 1/4 cup white wine vinegar
1/2 1/2 1/2 lemon, juiced
to and pepper to taste
to to pesto to the beans, barley and peppers along with the white vinegar and the lemon juice. Stir to combine. Season with salt and pepper as desired.
6-8 6-8 servings.
Food for My Family
Greek Chicken Gyros Print me!
2 2 2 teaspoons salt
2 2 2 teaspoons dried oregano
1 1/2 1 1/2 1/2 teaspoons onion powder
2 2 2 teaspoons garlic powder
1 1 1 teaspoon cornstarch
1 1 1 teaspoon pepper
1 1 1 teaspoon dried parsley flakes
1/2 1/2 1/2 teaspoon ground cinnamon
1/2 1/2 1/2 teaspoon grated nutmeg
to together and store in the freezer until ready to use.
Chicken Gyros:
2-3 2-3 2-3 chicken breasts
1/4 1/4 1/4 cup Greek seasoning (above)
1 1 1 cup tzatziki
fresh oregano
fresh parsley
1/2 1/2 1/2 white onion, thinly sliced
3 3 3 plum tomatoes, thinly sliced
6-8 6-8 6-8 pitas
6-8 6-8 gyro sandwiches.

Steps:

  • .

GREEK CUCUMBER BEAN SALAD



Greek Cucumber Bean Salad image

I make this salad to last all week for my work lunch. It's very versatile in that you could add different types of beans or even a different flavor dressing to your taste. I like to use enough Kalamata olives that I have one in almost every bite! You could easily cut this recipe in half to serve for dinner.

Provided by Julie Galatocky

Categories     Salad     Beans

Time 2h25m

Yield 8

Number Of Ingredients 12

1 (15.5 ounce) can great northern beans, rinsed and drained
1 (15 ounce) can fava beans, rinsed and drained
2 (5 ounce) jars Kalamata olives, pitted and halved
4 medium cucumbers, seeded and chopped
2 medium carrots, shredded
½ large sweet onion, thinly sliced
1 bunch fresh parsley, chopped
½ cup cold lemon juice
½ cup olive oil
1 ½ teaspoons salt
½ teaspoon ground black pepper
1 (8 ounce) package crumbled feta cheese

Steps:

  • Combine great northern beans, fava beans, Kalamata olives, cucumbers, carrots, onion, and parsley in a large salad bowl.
  • Whisk lemon juice, olive oil, salt, and pepper together in a small glass measuring cup until it thickens slightly. Pour over the salad and mix well.
  • Add feta cheese and toss to combine. Cover and refrigerate until flavors have blended, about 2 hours.

Nutrition Facts : Calories 424.4 calories, Carbohydrate 30.4 g, Cholesterol 25.3 mg, Fat 29.3 g, Fiber 6.4 g, Protein 12.7 g, SaturatedFat 7.4 g, Sodium 1580.8 mg, Sugar 4.4 g

GREEK WHITE BEAN SALAD



Greek White Bean Salad image

Posting this for ZWT II, taken from a cookbook my late DM purchased at a Greek Festival here in Sacramento, prepared by members of the Greek Orthodox Church here.

Provided by Chabear01

Categories     Beans

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 10

4 (15 ounce) cans white beans, drained
1 (15 ounce) can stewed tomatoes, drained
1/2 cup fresh basil
1/2 cup of fresh mint
1/2 cup fresh parsley
4 garlic cloves, pressed
1 red onion, chopped
1 teaspoon lemon juice (to taste)
1/3 cup olive oil, to taste
salt and pepper

Steps:

  • Mix all ingredients, chill 1 hour.
  • Enjoy.

5-MINUTE GREEK GARBANZO BEAN SALAD



5-Minute Greek Garbanzo Bean Salad image

If you don't have time to cook your beans canned garbanzo beans (BPA- free) makes this Mediterranean-style salad an easy addition to your Healthiest Way of Eating. And you will also be enjoying a rich source of health-promoting dietary fiber.

Provided by jmkuhns20

Categories     Beans

Time 5m

Yield 2 serving(s)

Number Of Ingredients 11

1 (15 ounce) can garbanzo beans (bpa-free)
2 medium garlic cloves (minced or pressed)
1 medium tomatoes, diced
1/2 medium red onion, chopped
2 tablespoons parsley, chopped
1 tablespoon fresh lemon juice
3 tablespoons extra virgin olive oil
salt and pepper
1/4 cup feta cheese (optional)
6 sliced kalamata olives (optional)
1 teaspoon rosemary (optional)

Steps:

  • Directions:.
  • Press or mince garlic and let sit for at least 5 minutes to bring out its hidden health benefits.
  • Drain liquid from garbanzo beans and rinse under cold running water; this helps prevent intestinal gas.
  • Combine all ingredients with lemon juice, olive oil, and salt and pepper to taste.

Nutrition Facts : Calories 461.6, Fat 22.9, SaturatedFat 3.1, Sodium 643.1, Carbohydrate 54.8, Fiber 10.8, Sugar 3, Protein 11.7

BEAN & FETA SPREAD WITH GREEK SALAD SALSA & OATCAKES



Bean & feta spread with Greek salad salsa & oatcakes image

Tuck into a nutrient-packed vegetarian lunch featuring a delicious bean and feta spread and a salsa that makes up three of your five-a-day. Pile those oatcakes high!

Provided by Good Food team

Categories     Lunch, Snack

Number Of Ingredients 11

400g can butter beans , drained
1 lemon , ½ juiced, ½ cut into 4 wedges
2 tbsp ricotta or bio yogurt
85g feta , crumbled
1 garlic clove
12 oatcakes
4 tomatoes , chopped
1 medium cucumber , finely diced
1 small red onion , finely chopped
12 pitted Kalamata olives , chopped
a few chopped mint leaves (optional)

Steps:

  • Tip the beans, lemon juice, ricotta, 50g feta and the garlic into a bowl and blitz with a hand blender or in a food processor to make a paste. Stir in the remaining feta and spoon the mixture into four small pots.
  • To make the salsa, stir all the ingredients together with the mint (if using) and divide into four more pots, topping with a lemon wedge. These will keep, chilled in an airtight container, for two-three days. To eat, spread the oatcakes with the bean mixture, squeeze the lemon wedges over the salads and pile generously onto the oatcakes.

Nutrition Facts : Calories 382 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 14 grams protein, Sodium 1.7 milligram of sodium

GREEK GARBANZO BEAN SALAD



Greek Garbanzo Bean Salad image

This is a great salad recipe that I found on Allrecipes (submitted by Kim Fusich). I am posting it with the changes suggested by multiple reviewers, because I think those changes really boosted the flavor of this salad. I posted a separate Italian version because I think the two salads are significantly different.

Provided by Northwestgal

Categories     Artichoke

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 11

2 (15 ounce) cans garbanzo beans, drained
1 (14 ounce) can artichoke hearts, drained and quartered
1 (12 ounce) jar pitted kalamata olives, drained
2 cucumbers, halved lengthwise and sliced
1 cup grape tomatoes (I cut them in half)
1/2 red onion, chopped
2 garlic cloves, minced
4 ounces crumbled feta cheese
1/4 cup greek dressing (or Italian dressing)
1/2 lemon, juice of
salt and pepper, to taste

Steps:

  • Combine all ingredients in a large bowl.
  • Toss well and refrigerate 1-2 hours before serving.
  • Serve chilled.

Nutrition Facts : Calories 209.1, Fat 7.4, SaturatedFat 2.5, Cholesterol 10.7, Sodium 666.9, Carbohydrate 30.4, Fiber 8.9, Sugar 2.6, Protein 8

GREEK GARBANZO BEAN SALAD



Greek Garbanzo Bean Salad image

This is a great salad recipe that's perfect for any Greek-themed dinner.

Provided by Vickie Parks

Categories     Other Salads

Time 30m

Number Of Ingredients 13

30 oz garbanzo beans, drained
14 oz can artichoke hearts, drained and quartered
12 oz jar pitted kalamata olives, drained
1 small yellow bell pepper, chopped
2 large cucumbers, halved lengthwise and sliced
1 cup grape tomatoes (i like to cut them in half, but it's not necessary)
1/2 large red onion, chopped
2 clove garlic, minced
4 oz crumbled feta cheese
1/4 cup greek dressing (or italian dressing)
1/2 large lemon, the juice of
1 tsp crushed rosemary
salt and pepper, to taste

Steps:

  • 1. Combine all ingredients in a large bowl. Toss well and refrigerate 1-2 hours before serving.
  • 2. Serve chilled.

GREEK GARBANZO BEAN SALAD



GREEK GARBANZO BEAN SALAD image

Categories     Salad     Bean     No-Cook

Yield 8 people

Number Of Ingredients 11

2 (15 ounce) cans garbanzo beans, drained
2 cucumbers, halved lengthwise and sliced
12 cherry tomatoes, halved
1/2 red onion, chopped
2 cloves garlic, minced
1 (15 ounce) can black olives, drained and chopped
1 ounce crumbled feta cheese
1/2 cup Italian-style salad dressing
1/2 lemon, juiced
1/2 teaspoon garlic salt
1/2 teaspoon ground black pepper

Steps:

  • Combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic salt and pepper. Toss together and refrigerate 2 hours before serving. Serve chilled.

GREEK GARBANZO BEAN SALAD



Greek Garbanzo Bean Salad image

I can't remember where I got this recipe from. I have tried it with different dressings (sun-dried, Italian, balsamic etc.). It's a very versatile salad. Great for pot lucks.

Provided by Alice C

Categories     Other Salads

Time 10m

Number Of Ingredients 10

2 can(s) garbanzo beans, drained
2 medium english cucumbers, halved lengthwise and diced
12 cherry tomatoes, halved
1/2 medium red onion, chopped
1 can(s) sliced black olives, drained
1 oz feta cheese, crumbled
1/2 c sun dried tomato dressing
1/2 medium lemon, juiced
1/2 tsp salt
1/2 tsp ground black pepper

Steps:

  • 1. Toss everything together and refrigerate 2 hours before serving. Keeps well in the refrigerator.

GREEK 3-BEAN SALAD: WORTHY OF A A FINE GREEK RESTAURANT



Greek 3-Bean Salad: Worthy of a a Fine Greek Restaurant image

Serve this delightful combination of beans, crumbly feta cheese and plump kalamata olives as a side dish or as a light meal with some crusty bread to sop up the leftover olive oil. Makes an excellent summer lunch served with ice cold Mythos Greek beer!

Provided by Feast Your Eyes

Categories     Salad Dressings

Time 15m

Yield 8 serving(s)

Number Of Ingredients 16

1 (16 ounce) can garbanzo beans, rinsed and drained
1 (16 ounce) can dark red kidney beans, rinsed and drained
1 (8 ounce) can lima beans, rinsed and drained
1 medium red onion, thinly sliced and separated into rings
1/4 cup green pepper, finely chopped
1/2 cup kalamata olive, halved
1/2 cup fresh lemon juice
1 tablespoon Dijon mustard
1 cup extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 teaspoon dried oregano
1 teaspoon celery seed
romaine lettuce leaf, washed and dried
1/2 cup feta cheese, crumbled
2 tablespoons fresh parsley, chopped

Steps:

  • In a medium-size bowl combine the garbanzo, kidney, and lima beans with the onion, green pepper, and kalamata olives. Set aside.
  • To your blender container add the lemon juice, and Dijon mustard; blend to combine. SLOWLY add the olive oil while blending. Add the salt, pepper, oregano, and celery seed; give a good stir.
  • Pour the dressing over the vegetables; refrigerate over night - stirring occasionally.
  • Served drained 3-bean salad on lettuce leaves. Sprinkle with feta cheese and parsley just before serving.

Nutrition Facts : Calories 446.5, Fat 31.1, SaturatedFat 5.4, Cholesterol 8.3, Sodium 661.3, Carbohydrate 33.8, Fiber 8.5, Sugar 1.7, Protein 10.7

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