Greek Bean Salad

A vibrant, flavour-packed Greek Bean Salad with white beans, vegetables, feta, herbs, and a lemony dressing. Ready in 15 minutes.

This Greek Bean Salad is a no-cook salad, packed with creamy white beans, crunchy cucumber, juicy tomatoes, sweet bell pepper, and salty feta. Fresh herbs bring it to life, and a garlicky lemon-olive oil dressing ties everything together.

The taste is bright and herby, with a balance of tang from the vinegar and lemon, and a creamy saltiness from the feta.

It’s got enough heft to be a light main dish, especially on warm days when heavier meals don’t sound appealing.

But it also works beautifully as a side dish, with roasted vegetables, or even tucked into a pita.

You can throw this together in under 20 minutes, and if you’re like me and always keep a cans of beans in the pantry, you probably have most of the ingredients on hand.

I like to let it sit for about 10 minutes before serving, just so everything can soak up the dressing. It only gets better as it sits, which also makes it a smart choice for meal prepping ahead of time.

Greek Bean Salad is one of those low-effort, high-reward dishes that works for just about any meal. It’s healthy without being boring, easy to make, and incredibly versatile. Whether you’re packing lunch or looking for a simple side, this one is always a good idea.

Why not enjoy this salad as part of a Greek feast! Serve it with Greek Potato Salad, and Spanakorizo - Greek Spinach Rice, plus some olives

Jump to:

• Why You'll Love This Recipe
• Cannellini Beans
• Ingredients
• Instructions
• Serving Suggestions
• Variations
• Storage
• Top tips
• 📖 Recipe
• 💬 Comments

Why You'll Love This Recipe

• Quick to prepare, no cooking required.
• Pantry and fridge staples.
• High in fiber and plant-based protein.
• Ideal for warm weather.
• Budget-friendly.
• Vegetarian (and easily made vegan).
• Meal-prep friendly.
• Great for BBQs, lunches, or light dinners.
• Full of flavor and texture.
• Keeps well in the fridge for a few days.

Cannellini Beans

Cannellini beans, also known as white kidney beans, are creamy and mild in flavor. They’re great for soaking up dressings without turning mushy.

You’ll find them canned or dried, though for this salad, canned is just more practical. You can use navy beans or Great Northern beans as a substitute.

These beans are high in protein and fiber, making them a smart choice when you want a meatless meal that still fills you up. Try these 18 Best Bean Recipes, or Cannellini Bean Soup.

Ingredients

• Cannellini or Navy Beans – These are creamy and hold their shape well. Use canned for speed, or cook your own from dry if you prefer.
• Cucumber – Adds a cool crunch. I prefer English cucumbers because they’re less seedy.
• Cherry Tomatoes – Sweet and juicy. Grape tomatoes also work well.
• Red Bell Pepper – Adds color and sweetness. Yellow or orange are fine too.
• Red Onion – Sharp and flavorful. If you find it too strong, soak it in cold water for 10 minutes first.
• Feta Cheese – Salty and tangy. Crumbled goat cheese can be a substitute, or leave it out for a vegan version.
• Fresh Dill – Key for that bright, fresh Greek flavor. Don’t skip it if you can help it.
• Fresh Parsley – Balances the dill and adds a clean, green taste.
• 
  For the Dressing:
• Olive Oil – Use good quality extra virgin olive oil for the best flavor.
• Lemon Juice – Freshly squeezed if possible.
• White Wine Vinegar – Adds brightness. You can swap in red wine vinegar if needed.
• Garlic – Minced fine. I usually let it sit in the lemon juice for a couple minutes to mellow it.
• Salt and Pepper – Season to taste. I start light and adjust once the salad is tossed.

See the recipe card for quantities.

Instructions

Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.

Cut the vegetables into cubes.

Finely chop the herbs, and crumble the feta. Drain and rinse the beans.

In a large bowl, combine the beans, cucumber, tomatoes, red bell pepper, red onion, feta, dill, and parsley.

Toss gently to combine.

In a small bowl, whisk together olive oil, lemon juice, vinegar, honey, salt, and pepper.

Pour the dressing over the salad and toss gently to combine.

Let sit for 10–15 minutes before serving to allow flavors to meld.

Serving Suggestions

• Stuffed into pita bread with hummus (try Pea Hummus, or Carrot Hummus for extra flavor and colour.)
• Over couscous or rice
• On toast with a drizzle of extra olive oil
• As part of a picnic or potluck spread
• With falafel and tzatziki. Try it with Falafel Waffles!
• Wrapped in a tortilla or flatbread.
• Served in small cups as an appetizer or mezze.

Variations

• Drizzle with tahini for a creamy finish.
• Add chickpeas for a mixed bean version.
• Use chopped kalamata olives for more salt and bite.
• Mix in cooked quinoa or farro for extra bulk.
• Use avocado instead of feta for a creamy, dairy-free twist.
• Add roasted red peppers for smoky sweetness.

Storage

Store: This salad holds up well in the fridge for up to 3 days. Store it in an airtight container. You can make the dressing a day or two ahead and store it separately, then toss the salad fresh when ready to eat.

⭐⭐⭐⭐⭐ If you love this recipe, please leave a five-star rating and review in the comments below! And if you make any modifications, let us know how it went so that we can all benefit from your experience. Happy cooking!

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