Ingredients
Scale
- 1 can butter beans
- 1 small cucumber
- 2 cups cherry tomatoes (halved)
- ½ green bell pepper (finely diced)
- ½ red onion (thinly sliced)
- ½ cup olives (pitted and halved if large)
- ¾ cup feta cheese (crumbled)
- 4 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice (or more to taste)
- 1 teaspoon lemon zest
- 1 tablespoon mustard (Dijon or yellow)
- 1 teaspoon honey (or maple syrup)
- 1½ teaspoon dried oregano
- ½ teaspoon salt (start light and adjust after mixing)
- ⅛ teaspoon black pepper
Instructions
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, mustard, honey, oregano, salt, and black pepper until smooth.
- Drain and rinse butter beans; add them to the dressing and toss gently to coat. Let marinate while preparing vegetables.
- Dice cucumber and bell pepper; halve cherry tomatoes; thinly slice red onion. In a large bowl, combine all vegetables with the marinated beans, olives, and crumbled feta.
- Gently toss everything together until evenly mixed. Serve immediately for optimal flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 15mg