Sharon's new book California Vegan is available for pre-order now!

Greek Butter Bean Salad

Sharon Palmer

This Greek Butter Bean Salad is inspired by the pure flavors and ingredients of Greece: olives, tomatoes, peppers, onions, capers, oregano, and lemons. Greek cuisine is filled with beautiful bean salad dishes such as this one. This bean salad is hearty enough to be the main event of your meal, served with a simple soup, such as vegetable soup or lentil soup, and some rustic whole grain bread.

This 100% plant-based salad is so easy to whip up, and it’s a perfectly cool, satisfying, protein-rich salad any time of the year. Tote it along to your next potluck, picnic, or BBQ. Make up a batch and enjoy it in meals and lunches all week long. Plus it’s so easy on the pocketbook.

Pulses, including beans, peas and lentils, are a very healthful food group you should be including in your diet more often. Not only are pulses a budget-friendly protein source, they are linked with multiple health benefits. So, try adding more bean-based dishes to your menu all month long. Read more about the health benefits of pulses here.

Check out my live video showing how I made this recipe in my own kitchen as part of my IGTV Sustainability Series here.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Greek Butter Bean Salad

1 Star2 Stars3 Stars4 Stars5 Stars
(1 votes, average: 5.00 out of 5)

  • Author: The Plant-Powered Dietitian
  • Prep Time: 12 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 9 hours (including soaking time)
  • Yield: 8 servings 1x
  • Diet: Vegan


This completely plant-based, vegan, gluten-free salad recipe is inspired by the pure flavors and ingredients of Greece: olives, tomatoes, peppers, onions, capers, oregano, and lemons.




  1. Soak beans in water overnight.
  2. Drain water and add beans to a large pot. Cover with 8 cups water and add 1 vegetable bullion cube. Place lid on pot and simmer for about 1 ½ hours, until tender yet firm.
  3. Drain any leftover liquid and cool.
  4. Place beans in a large bowl and add onions, tomatoes, pepper, olives, garlic, lemon juice, olive oil, oregano and capers. Combine well. Season with pepper and sea salt as desired.
  5. Serve at room temperature or chill until serving time.
  6. Makes 8 servings (about 1 cup each)
  • Category: Side Dish
  • Cuisine: Mediterranean, American


  • Serving Size: 1 serving
  • Calories: 246
  • Sugar: 6 g
  • Sodium: 412 mg
  • Fat: 5 g
  • Saturated Fat: 1 g
  • Carbohydrates: 40 g
  • Fiber: 12 g
  • Protein: 13 g
  • Cholesterol: 0 mg

Keywords: greek, bean salad, healthy salad, mediterranean

For other bean-based dishes, check out some of my favorites:

Golden Beets and Red Chard with White Beans and Penne
Sage White Bean Veggie Balls
Chipotle Black Bean Quinoa Veggie Burgers

This post may contain affiliate links. For more information, click here.

Leave a Reply

Your email address will not be published. Required fields are marked *