This is a dense bean and feta salad that you will love incorporating into your meal. High in protein, it comes together in less than 20 minutes.
This bean salad is a life-saver. Whether I am craving to have something simple for lunch, or looking to add something healthy to my dinner, it always comes through.
It is also great for meal-prep and a wonderful side dish to barbecues during the warmer summer months.
Thanks to the high protein from the beans, Greek yogurt and the feta cheese, you can be guaranteed that it will keep you feeling fuller for longer.
butter bean and feta salad ingredients
For the salad
- butter beans – I used canned butter beans for convinience, feel free to boil your beans from scratch, if you prefer.
- red onion.
- cucumber.
- bell pepper.
- cherry tomatoes.
- feta cheese - do you want to keep it dairy free? Substitute with vegan or vegetarian feta cheese.
- freshly chopped parsley.
- red pepper chili flakes (optional) - this adds some heat to the bean salad, feel free to leave it out if you prefer.
Turmeric Yogurt Salad Dressing
This is a simple dressing comprising yogurt, olive oil, apple cider vinegar, Dijon mustard, honey, turmeric, salt, pepper, and Greek yogurt. You can use plant-based Greek yogurt alternatives, if you prefer.
step by step instructions
To start with, we make the salad dressing. In a small bowl, whisk together Greek yogurt, olive oil, apple cider vinegar, honey, Dijon mustard, turmeric, salt, and pepper until smooth.
Give the salad dressing a taste, and add more salt or pepper, as needed.
Now, let's assemble our salad. Drain and rinse your butter beans, then give them a quick pat down with a kitchen towel to get rid of any excess moisture.
Next, chop your vegetables - in this case red onion, cucumber, bell pepper and cherry tomatoes.
If you picky eaters as I do, you can scrape out the seeds from the cucumber. I like to quarter my cherry tomatoes - leave them whole if the size doesn't bother you.
Once you have all your ingredients in place, add them all in a bowl, then carefully combine. Crumble feta cheese on top and sprinkle with red pepper flakes, if using.
Finally, drizzle the yogurt dressing on top (just before serving), and serve.
Related recipes: Looking for other protein-packed recipes? Then make sure to check out Lisa's Mediterranean chicken and orzo skillet next!
what to serve it with
Because of the healthy and nutritious components making it, this salad is good all on its own. It also goes well with air fried salmon bites,
refrigeration
If you want to prepare this salad ahead of time, chop up all your veggies then store in separate airtight containers in the fridge, without the salad dressing, for up to 2 days .
The salad dressing will keep in the fridge for up to 5 days. When you are ready to use, dress the salad just before serving.
Enjoy making this recipe! Be sure to give it a review ⭐ below! Also don't forget to follow Thermospoons on Pinterest, Facebook!
📖 Recipe
High Protein Butter Bean Salad
Equipment
Ingredients
For the Salad
- 2 cans each 15oz canned butter beans - approximately 430 grams each (drained and rinsed)
- 1 small red onion - about ¼ cup (chopped)
- 1 cup chopped cucumber
- 1 bell pepper - red, yellow, or orange (chopped)
- 1 cup cherry tomatoes (halved)
- ½ cup feta cheese (crumbled)
- ½ teaspoon red pepper chili flakes (optional)
Greek Yogurt Turmeric Dressing
- ½ cup Greek yogurt
- ¼ cup olive oil
- 2 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- ¼ teaspoon turmeric
- salt and pepper to taste
Instructions
- In a small bowl or jar, whisk together the Greek yogurt, olive oil, apple cider vinegar, honey, Dijon mustard, turmeric, salt, and pepper until smooth.
- In a large mixing bowl, combine the drained butter beans, chopped red onion, cucumber, bell pepper, cherry tomatoes, and crumbled feta cheese.
- Pour the prepared dressing over the salad and gently toss to combine. Sprinkle with red pepper chili flakes if using.
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