Print

Butter Bean Salad with Feta

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A quick and refreshing Mediterranean butter bean salad with feta, cucumber, parsley, and a tangy sumac-oregano dressing. Creamy, zesty, and perfect as a light meal or side dish.

Ingredients

  • ¼ cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 2 teaspoons sumac
  • 1 teaspoon dried oregano
  • 1 teaspoon honey (or agave syrup/maple syrup)
  • ¼–½ teaspoon fine sea salt
  • ½ cup thinly sliced red onions
  • 2 (15 oz) cans butter beans, rinsed and drained
  • 1 English cucumber, chopped
  • 1 cup curly parsley, tightly packed and chopped
  • 1 cup crumbled feta cheese
  • Plain Greek yogurt (optional, for serving)

Instructions

  1. Whisk together olive oil, red wine vinegar, sumac, oregano, honey, and salt in a small bowl to make the dressing.
  2. Thinly slice the red onion and chop the cucumber into bite-sized pieces.
  3. In a large bowl, combine butter beans, onion, cucumber, parsley, and feta.
  4. Pour the dressing over the salad and toss gently to coat.
  5. Serve chilled or at room temperature, with optional Greek yogurt on the side.

Notes

  • Add cherry tomatoes or roasted red peppers for extra sweetness and color.
  • Swap parsley for mint or basil to change up the flavor profile.
  • Use cannellini beans, chickpeas, or navy beans if butter beans aren’t available.
  • For a vegan version, omit the feta or use dairy-free cheese.
  • Soak onions in vinegar or lemon juice to mellow sharpness before adding.

Nutrition

Find it online: https://justsosavory.com/butter-bean-salad-with-feta/