2 Bean Greek Salad Recipe

Name: 2 Bean Greek Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoonsred wine vinegar; 2 teaspoonsDijon mustard; 3 teaspoonschopped fresh oregano, divided; 4 1/2 teaspoonsolive oil, divided; 1/2 teaspoonfreshly ground black pepper, divided; 1 (10-ounce) bag shelled frozen edamame or lima beans; 3/4 poundstring beans; 1 cupgrape tomatoes, halved; 1/4 cuppitted kalamata olives, halved; 2 multigrain pitas, halved horizontally; 3 ounceshaloumi cheese (or ricotta salata), sliced into 4 pieces

Servings: persons

2 tablespoonsred wine vinegar
2 teaspoonsDijon mustard
3 teaspoonschopped fresh oregano, divided
4 1/2 teaspoonsolive oil, divided
1/2 teaspoonfreshly ground black pepper, divided
1 (10-ounce) bag shelled frozen edamame or lima beans
3/4 poundstring beans
1 cupgrape tomatoes, halved
1/4 cuppitted kalamata olives, halved
2 multigrain pitas, halved horizontally
3 ounceshaloumi cheese (or ricotta salata), sliced into 4 pieces

1
1. In a serving bowl, whisk together red wine vinegar, Dijon mustard, 2 1/2 teaspoons oregano, 2 teaspoons olive oil, and 1/4 teaspoon pepper; set aside.
2
2. Place steamer basket in saucepan filled with a few inches of water; cook edamame, covered, until tender (about 3 minutes). Transfer edamame to a bowl. Add string beans to steamer; cook, covered, until tender (about 2 minutes). Add beans to edamame. Add tomatoes and olives; toss to combine.
3
3. Heat a lightly oiled grill pan over medium-high heat. Brush 1 teaspoon oil on one side of pitas; grill, turning, until golden (about 2 minutes). Transfer pitas to a plate. Brush 1/2 teaspoon oil evenly on one side of cheese slices; sprinkle with the remaining oregano and pepper. Grill cheese, seasoned side down, until marks form (about 1 minute); transfer to a plate.
4
4. Place 1 pita half on each of 4 plates; top with bean salad and cheese. Drizzle with remaining olive oil.

1601

kcal

Calories

143

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoonsred wine vinegar, 2 teaspoonsDijon mustard, 3 teaspoonschopped fresh oregano, divided, 4 1/2 teaspoonsolive oil, divided, and more.

Yes, 2 Bean Greek Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

2 Bean Greek Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions