Greek Salad With Butter Beans

Greek salad with butter beans.

I just got back from the farmers market and there are still tons of cherry and heirloom tomatoes available, so this is the perfect salad to make if you’re looking for something different to pair them with. 

This Greek salad with butter beans has the usual components in it, but the butter beans give this salad some added protein and a bit more substance. You can eat this as a simple side salad, or turn it into a great Meatless Monday main salad if you pair it with some crusty bread, popovers, or some DF and GF pop-unders, or even better, add a bowl of heirloom tomato soup, or butternut squash soup. 

Butter beans  are high in protein (6 grams per 1/2 cup) and fiber, and are high in folate and iron.  

Steve and Mattie love this salad, so it’s teen and hubby approved! Below is a photo of the salad when everything is tossed and melded together. It’s a colorful and beautiful medley. 

Greek salad with butter beans tossed.

With love Jackie

Greek Salad With Butter Beans

Recipe by Jackie
5.0 from 1 vote



    Recipe adapted from Wholesome Kitchen.


    • 1 pint cherry tomatoes, halved - you can also use 2-3 heirloom tomatoes, roughly chopped

    • 1/2 cup pitted kalamata olives, halved

    • Leaves from a small bunch of fresh mint, roughly chopped - if you're not a fan of mint, you can use flat leaf parsley, finely chopped

    • Two 14-ounce cans butter beans, drained and well rinsed

    • 1/2 to 3/4 English cucumber, medium diced - cut cucumber in half lengthwise, then cut those halves lengthwise again, (making 4 spears) then slice 1/2 inch dices out of each spear. 

    • 3 tablespoons extra virgin olive oil

    • 1 red onion, cut in half and thinly sliced

    • 2-3 garlic cloves, finely chopped

    • 3 tablespoons freshly squeezed lemon juice

    • 6 oz feta cheese, cut into cubes, this is also to taste, use a much or as little as you like

    • 1 teaspoon fine Celtic Sea salt, plus more to taste

    • Freshly ground pepper to taste


    • In a large salad bowl, add the cherry tomatoes, kalamata olives, mint, English cucumber, and butter beans, gently toss to combine.

      Note: If you’re prepping this ahead, keep the sliced cherry tomatoes in a strainer, so the extra juice can drain out and the bottom of the salad won’t be mushy.

    • In a large skillet set over medium heat, add the olive oil, sliced onion and chopped garlic. Stir frequently until the garlic and onion start to sizzle and become fragrant, roughly 1-2 minutes. This helps infuse the flavors of the onion and garlic into the oil. It also helps to take the bite out of the red onion. 

    • Remove from heat and pour over the tomato and bean mixture. Add the lemon juice, teaspoon Celtic Sea salt and feta cubes. Season to taste with pepper, and gently toss well to combine.

    • Let salad rest for roughly 10-15 minutes, so all the flavors meld together. See above photo in post for how the salad looks after it's been tossed. 

    • You can eat this as a simple side salad, or turn it into a great Meatless Monday main salad if you pair it with some crusty bread, popovers, or some DF and GF pop-unders, or even better, add a bowl of heirloom tomato soup, or butternut squash soup. 

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      4 thoughts on “Greek Salad With Butter Beans”

      1. Love your Blog, I’ve been a long time follower! This salad sounds great 🙂 I was wondering if using either frozen Lima (butter) beans or even Edamame would work? Thanks for all of your wonderful recipes and anecdotes!

        1. Hi Elizabeth! Awww.. so happy to hear that you’ve been a long time follower. Thanks so much for sticking around 🙂 Lima beans are the same thing as butter beans, so you can totally use some frozen ones, just let them thaw to room temp before using. I’m not sure about edamame? I’m sure they would taste fine, but of course they have a different texture and flavor than butter beans, but if that combo sounds good to you, then go for it! Let me know what you end up using and how it was. xoxo, Jackie

          1. I had to look this up because about 60 years ago a mean babysitter made me eat lima beans and I’ve hated them ever since. But since moving to Australia 30 years ago, I’ve loved all the Italian dishes featuring butter beans. I wonder if I would taste any difference blindfolded?

            The term “butter bean” is widely used in North and South Carolina for a large, flat and yellow/white variety of lima bean (P. lunatus var. macrocarpus, or P. limensis[13]). In the United States Sieva-type beans are traditionally called butter beans, also otherwise known as the Dixie or Henderson type. In that area, lima beans and butter beans are seen as two distinct types of beans, although they are the same species. In the United Kingdom and the United States, “butter beans” refers to either dried beans which can be purchased to rehydrate, or the canned variety which are ready to use. In culinary use there, lima beans and butter beans are distinct, the former being small and green, the latter large and yellow. In areas where both are considered to be lima beans, the green variety may be labelled as “baby” (and less commonly “junior”) limas. from

            1. Oh no, the food memories that are associated with certain foods we ate as kids. I have the same aversion to goulash. I always hated goulash night. Thanks for the history lesson on butter and lima beans. I honestly had no idea there was such a difference between the two, but now I know. You should totally do a blindfold test just to see if you can taste the difference. xoxo, Jackie

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