Greek Butter Bean Salad Recipes

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GREEK BUTTER-BEAN SALAD



Greek Butter-Bean Salad image

This is a lovely greek style salad that my favourite greek friend makes. It's substantial enough to serve as a main course with warm pita and a nice glass of chilled white wine.

Provided by Lene8655

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

4 ripe plum tomatoes
2 tablespoons chopped of fresh mint
1 garlic clove, roughly chopped
1 small lemon, juice of
3 tablespoons olive oil
2 (400 g) cans butter beans, drained
75 g pitted black olives
1 small red onion, thinly sliced
200 g feta, roughly cubed
salt & freshly ground black pepper
warm pita bread, to serve

Steps:

  • Roughly chop one of the tomatoes and place in a liquidizer with half the mint and garlic and whizz until smooth.
  • Add the lemon juice and the live oil and some salt and pepper and whizz again to make a smooth dressing.
  • Cut the remaining tomatoes into wedges and toss with the butter beans, olives, red onions, feta and dressing.
  • Transfer to serving plates, scatter over the reserved mint and serve with warm pitta bread.

Nutrition Facts : Calories 408.9, Fat 23.5, SaturatedFat 9.3, Cholesterol 44.5, Sodium 1230.4, Carbohydrate 35.6, Fiber 9.1, Sugar 4.7, Protein 16.3

GREEK BEAN SALAD



Greek Bean Salad image

I found this in The Bean Harvest Cookbook and it sounded perfect for a summer cookout. Made a few adjustments and it was perfect. Cook time is marinating time. Hope you enjoy!

Provided by flower7

Categories     Cheese

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 11

2 (15 1/2 ounce) cans cannellini beans, drained & rinsed
1 pint grape tomatoes, quartered
3 small pickling cucumbers, peeled & chopped
2/3 cup kalamata olive, pitted & halved
6 ounces feta cheese, crumbled (I used feta with basil & tomato)
1/4 teaspoon salt, to taste
1/4 teaspoon black pepper, to taste
2 large garlic cloves, chopped
1/2 cup fresh lemon juice
1/3 cup olive oil
1 teaspoon dried oregano or 2 tablespoons fresh oregano

Steps:

  • Dressing: In a small bowl or measuring cup, whisk together the dressing ingredients.
  • Salad: In a large bowl, combine the dressing with the beans and mix well. Cover and marinate at room temperature at least one hour, stirring occasionally.
  • Shortly before serving, mix in the tomatoes, cucumber, olives and cheese and season with salt and pepper.
  • Serve at room temperature.

Nutrition Facts : Calories 273.1, Fat 15.9, SaturatedFat 5, Cholesterol 20.1, Sodium 736.8, Carbohydrate 24.6, Fiber 7.3, Sugar 6.2, Protein 10.2

MARINATED GREEN BEAN AND BUTTER BEAN SALAD



Marinated Green Bean and Butter Bean Salad image

This Southern side dish may be served with our Baked Country Ham.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 10

2 pounds fresh green beans, ends snapped
Salt
1 pound 4 ounces butter beans, or small fresh or frozen lima beans
1/4 cup tarragon or white-wine vinegar
3 tablespoons Dijon mustard
Freshly ground black pepper
1 shallot, minced
3/4 cup extra-virgin olive oil
2 tablespoons chopped fresh tarragon, plus more for garnish
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish

Steps:

  • Prepare an ice-water bath. Cook green beans in boiling salted water, just until bright green and tender, about 5 minutes. Reserving the cooking liquid, remove beans with a large slotted spoon; transfer to ice-water bath to stop the cooking. Transfer beans to a colander. Cook butter beans in the boiling cooking liquid, just until tender, 5 minutes if frozen. Strain; place under cold, running water to stop cooking. Set aside.
  • Make vinaigrette: In a medium bowl, combine vinegar, mustard, salt and pepper to taste, and minced shallot. Whisk in olive oil until vinaigrette is creamy. Whisk in tarragon and parsley.
  • In a large bowl, toss green beans until well coated with about three-quarters of the vinaigrette. In a large bowl or on a platter, arrange the green beans in an even layer. Sprinkle the reserved butter beans over the top. Drizzle the remaining vinaigrette over the beans. Garnish with tarragon and parsley. Serve at room temperature.

GIGANTES (GREEK LIMA BEANS)



Gigantes (Greek Lima Beans) image

This is a family recipe. In Greek, it's called 'Gigantes' which translates as 'Giants.' Try to find the largest dried lima beans possible. My aunt adds small canned sausages, but I prefer this meatless. Serve with feta cheese and a crusty bread. You can also substitute 2 teaspoons parsley for the dill if you prefer.

Provided by stamarex

Categories     Side Dish     Beans and Peas     Baked Bean Recipes

Time 10h

Yield 8

Number Of Ingredients 6

1 (16 ounce) package dried lima beans
2 (16 ounce) cans chopped tomatoes with juice
1 cup olive oil
3 cloves garlic, chopped
sea salt to taste
1 teaspoon chopped fresh dill

Steps:

  • Place the lima beans in a large saucepan. Pour enough water to fill to 2 inches above top of the beans. Allow to soak overnight.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Place the saucepan over medium heat; bring to a boil; reduce heat to medium-low and simmer 20 minutes; drain. Pour the beans into a 9 x 13 baking dish. Add the tomatoes, olive oil, garlic, salt, and dill; stir.
  • Bake in preheated oven for 1 1/2 to 2 hours, stirring occasionally and adding water if the mixture appears dry.

Nutrition Facts : Calories 448.7 calories, Carbohydrate 40.4 g, Fat 27.5 g, Fiber 11.8 g, Protein 13 g, SaturatedFat 3.8 g, Sodium 171 mg, Sugar 7.4 g

BUTTER BEAN & TOMATO SALAD



Butter bean & tomato salad image

This quick and easy vegan French salad combines delicious flavours - perfect summer dish

Provided by Mary Cadogan

Categories     Buffet, Dinner, Lunch, Side dish

Time 20m

Number Of Ingredients 8

420g can butter beans , drained and rinsed
500g cherry tomato , quartered
2small green or yellow courgettes (about 300g/10oz in total), chopped into small dice
1small red onion , chopped
15-20g pack fresh coriander , chopped
2 tbsp lemon juice
3 tbsp olive oil
1 tsp ground cumin

Steps:

  • Tip all the ingredients into a bowl with some salt and pepper and mix well. Cover and leave at room temperature until ready to serve. This salad can happily be made the day before and chilled.
  • On the day, bring the salad to room temperature and give it a good stir before serving.

Nutrition Facts : Calories 109 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.41 milligram of sodium

GREEK GARBANZO BEAN SALAD



Greek Garbanzo Bean Salad image

This is a delightful salad that doesn't skimp on taste.

Provided by Kim Fusich

Categories     Salad     Beans

Time 2h10m

Yield 8

Number Of Ingredients 11

2 (15 ounce) cans garbanzo beans, drained
2 cucumbers, halved lengthwise and sliced
12 cherry tomatoes, halved
½ red onion, chopped
2 cloves garlic, minced
1 (15 ounce) can black olives, drained and chopped
1 ounce crumbled feta cheese
½ cup Italian-style salad dressing
½ lemon, juiced
½ teaspoon garlic salt
½ teaspoon ground black pepper

Steps:

  • Combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic salt and pepper. Toss together and refrigerate 2 hours before serving. Serve chilled.

Nutrition Facts : Calories 214.3 calories, Carbohydrate 25.5 g, Cholesterol 3.2 mg, Fat 11.5 g, Fiber 5.8 g, Protein 5.2 g, SaturatedFat 2.1 g, Sodium 1066.8 mg, Sugar 2.5 g

GREEK BUTTER BEAN CASSEROLE



Greek Butter Bean Casserole image

Soft butter beans flavored with tomato,garlic and fresh herbs makes a great vegetarian main meal or a side dish accompanying grilled lamb cutlets,this(to die for)side was served for our Christmas dinner...!

Provided by Mike Chetty

Categories     Casseroles

Time 45m

Number Of Ingredients 11

1 medium brown onion finely diced
3 clove garlic,crushed
15 ml good quality olive oil
2 can(s) butter beans,well drained
1 handful fresh oregano leaves,coarsely chopped
1 handful fresh parsley leaves,coarsely chopped
3 thyme sprigs,leaves stripped
5 mls salt
5 mls rosemary and olive seasoning
1 can(s) diced tomotoes
fresh ground black pepper to taste

Steps:

  • 1. preheat oven to 180 degrees Celsius gas setting.
  • 2. heat olive oil and gently saute onion and garlic.
  • 3. add remaining ingredients,stir to combine.
  • 4. transfer the onion,garlic mixture into an oven proof glass casserole dish.
  • 5. cover and bake for 30 minutes.
  • 6. serve ladle full into shallow bowls and serve with fresh crispy Portuguese rolls to mop up the juice while enjoying the meal.

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