Best Greek Butter Bean Salad Recipes

EASY MEDITERRANEAN BEAN SALAD

Easy Mediterranean Bean Salad image

Easy three bean salad recipe packed with Mediterranean flavors from fresh herbs, capers, and a zesty Dijon garlic vinaigrette. Instead of mushy canned green beans, use fresh steamed ones, or swap them out for another type of bean. I chose to use cannellini beans! After dressing the bean salad, allow it to chill in the refrigerator for at least 30 minutes before serving, so that the beans can absorb the zippy dressing.

Provided by Suzy Karadsheh

Categories Salad

Time 15m

Number Of Ingredients 17

Ingredients

1 15 oz can kidney beans, (drained and rinsed)
1 15- oz can cannellini beans, (drained and rinsed)
1 15- oz can garbanzo beans (chickpeas), (drained and rinsed)
1 green bell pepper, (cored and chopped)
1 red bell pepper, (cored and chopped)
1/2 English cucumber, (diced)
1 cup chopped red onions
1 1/2 tbsp capers, (drained)
1 cup chopped fresh parsley
10-15 fresh mint leaves, (torn or gently chopped)
10-15 fresh basil leaves, (torn or gently chopped)
1-2 garlic cloves (minced)
1/2 tbsp Dijon mustard
2 tbsp lemon juice
1 tsp sugar
1/4 cup Early Harvest extra virgin olive oil
Salt and black pepper

Steps:

In a large mixing bowl, combine the beans, chopped peppers, onions, capers and fresh herbs. Mix using a wooden spoon.
In a small bowl, add the vinaigrette ingredients. Whisk vigorously to combine.
Add the vinaigrette to the salad bowl. Toss to coat.
For best results, cover and refrigerate for a bit before serving so that beans soak up the vinaigrette flavors. Give the salad another quick toss before serving.

Nutrition Facts : Calories 211.1 kcal, Sodium 482 mg, Fat 8.2 g, SaturatedFat 1.1 g, Carbohydrate 27.9 g, Fiber 9 g, Protein 9.5 g, ServingSize 1 serving

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

Ingredients

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

BUTTER BEAN SALAD

Butter Bean Salad image

This is a nice summery side that uses flavorful olive oil and tastes fresh, even though it uses canned beans. It's sure to perk up any picnic spread. Sandra Jackson - Mobile, AL

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1 can (15-1/4 ounces) lima beans, rinsed and drained
1 can (16 ounces) butter beans, rinsed and drained
1 large sweet red pepper, chopped
1 medium green pepper, chopped
1 large onion, chopped
4 garlic cloves, minced
1/4 cup lemon juice
1/4 cup olive oil
2 tablespoons cider vinegar
2 teaspoons ground cumin
1/4 teaspoon pepper

Steps:

In a large bowl, combine the beans, peppers, onion and garlic. In a small bowl, combine the remaining ingredients. Pour over bean mixture and toss to coat. Chill until serving.

Nutrition Facts : Calories 147 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 360mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges

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

Ingredients

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

BUTTER BEAN & TOMATO SALAD

Butter bean & tomato salad image

This quick and easy vegan French salad combines delicious flavours - perfect summer dish

Provided by Mary Cadogan

Categories Buffet, Dinner, Lunch, Side dish

Time 20m

Number Of Ingredients 8

Ingredients

420g can butter beans , drained and rinsed
500g cherry tomato , quartered
2small green or yellow courgettes (about 300g/10oz in total), chopped into small dice
1small red onion , chopped
15-20g pack fresh coriander , chopped
2 tbsp lemon juice
3 tbsp olive oil
1 tsp ground cumin

Steps:

Tip all the ingredients into a bowl with some salt and pepper and mix well. Cover and leave at room temperature until ready to serve. This salad can happily be made the day before and chilled.
On the day, bring the salad to room temperature and give it a good stir before serving.

Nutrition Facts : Calories 109 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.41 milligram of sodium

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