Greek Bean Salad

A fiber-packed and filling salad recipe. This easy, lemony Greek bean salad is a delicious way to eat your veggies.

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This Greek bean salad is fresh, hearty, and full of Mediterranean flavor. With fiber-packed beans, crisp veggies, and a perfectly lemony vinaigrette, it’s a satisfying salad you can prep in minutes and enjoy all week.

Why you’ll love Greek bean salad

1. Filling and balanced. Beans add fiber and plant-based protein, making this Greek salad more satisfying and filling than usual.
2. Quick to make. Just drain a few cans and chop some veggies for a fresh, flavorful salad in minutes.
3. Perfect for meal prep. This salad holds up well in the fridge and tastes even better after it sits, so you can prep once and enjoy it all week.

Ingredient notes

Scroll down to the recipe card for the full ingredients list and detailed recipe.

• Chickpeas: Also known as garbanzo beans, chickpeas make the base of the salad and pair well with other ingredients. Drain and rinse before using since we’re using canned.
• Kidney beans: Another hearty bean that works well with chickpeas (you can use red or white). Use canned for convenience and rinse well to minimize extra sodium.
• Cucumber: Adds crunch and freshness. This recipe uses English cucumbers but we’ll remove the seeds to prevent any soggy textures.
• Bell pepper: Brings sweetness and color. Any color works, so use what you have and like best.
• Cherry tomatoes: Add juicy, bright flavor. Grape tomatoes are a great swap, or you could use chopped vine or roma tomatoes if preferred.
• Red onion: Offers sharpness and bite. Slice thin or soak in cold water for a few minutes to mellow the flavor.
• Feta cheese: Adds creamy, salty contrast. Crumble your own from a block for the best flavor and texture.
• Kalamata olives: Bring briny, bold flavor. Use pitted and sliced for easier eating.
• Olive oil: The base of the dressing. Use extra virgin for better flavor.
• Lemon juice and red wine vinegar: Add tang and brightness. Fresh lemon juice makes a difference if you have a bit of extra time.
• Salt, pepper, and oregano: Simple seasonings that round out the dressing. Adjust salt to taste.
• Garlic: Fresh garlic gives the dressing a savory punch. Use more or less as desired.
• Dijon mustard: Helps the dressing emulsify and adds subtle depth.

How to make Greek bean salad

Step 1: Whisk dressing in large mixing bowl.

Step 2: Add salad ingredients and toss.

Swaps and variations

• Beans: Use any combination of canned beans you like including lentils, navy beans, black beans, or even shelled edamame.
• Onion: Use white or green onion for a more mellow flavor.
• Olives: Instead of Kalamata olives, slice your own green or stuffed olives.
• Cheese: Swap feta for goat’s cheese, parmesan, or mini bocconcini.
• Dressing: Swap the homemade dressing for anything store-bought — switch up the flavor with an Italian vinaigrette or creamy Greek dressing.
• Add extras: Add flavor with pepperoncini, banana peppers, marinated artichokes, roasted red peppers, or sun-dried tomatoes.

Storage instructions

Greek bean salad will stay good in the fridge for up to four days. Prepare as normal and let it marinate in dressing in the fridge — it gets better the longer it sits.

Store in single-serve containers or a covered mixing bowl, and stir before serving.

Serving suggestions

• Serve as a dip with tortilla or pita chips.
• Eat on its own for a quick snack or light lunch.
• Serve with a protein source for dinner like salmon, chicken, or ground beef. We love to eat Greek bean salad with ground beef, air fried potatoes, and tzatziki for a quick dinner.

Top tips

1. Chop ingredients in uniform sizes. Everything should be about the size of your beans (or smaller) so you get maximum flavor in every bite.
2. Let it marinate. This salad gets even more delicious as it chills in the fridge, so don’t be afraid to let it sit in the dressing. It won’t get soggy.

More filling salad recipes

Chopped antipasto salad
Cowboy caviar couscous salad
Cottage cheese salad
Quinoa edamame salad
Italian grinder bean salad
Quinoa and arugula salad