Greek Bean Salad Recipe

Name: Greek Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 225 g haricot beans (such as cannellini); 1 18 liters water, for soaking; 1 18 liters water, for boiling; 75 ml olive oil; 1 bay leaf; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 2 tablespoons tomato puree; salt & freshly ground black pepper; 12 lemon, juice of; 1 bunch spring onion, chopped; 1 red peppers or 1 green pepper, de-seeded and diced; 1 slice lemon; black olives; 1 hard-boiled egg, sliced

Servings: persons

225 g haricot beans (such as cannellini)
1 18 liters water, for soaking
1 18 liters water, for boiling
75 ml olive oil
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried oregano
2 tablespoons tomato puree
salt & freshly ground black pepper
12 lemon, juice of
1 bunch spring onion, chopped
1 red peppers or 1 green pepper, de-seeded and diced
1 slice lemon
black olives
1 hard-boiled egg, sliced

1
Soak the beans overnight.
2
Next day, drain and rinse them, then bring to the boil in fresh water.
3
Boil fast for 10 minutes, skimming off any scum which forms on the surface.
4
Reduce the heat and simmer in a covered pan for about 30 minutes, then drain and allow to cool.
5
Heat the olive oil in a saucepan and fry the beans with herbs gently for 10 minutes.
6
Add enough water to cover the beans by one inch and stir in the tomato puree.
7
Simmer gently, uncovered for 45 minutes.
8
The liquid will have reduced to leave a thick tomato covering on the beans.
9
Let this cool, then season well and add the lemon juice.
10
Add the salad vegetables and transfer to an attractive serving dish and garnish with slices of lemon, olive and the egg.

607

kcal

Calories

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 15 ingredients. The key ingredients include: 225 g haricot beans (such as cannellini), 1 18 liters water, for soaking, 1 18 liters water, for boiling, 75 ml olive oil, and more.

Yes, Greek Bean 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!

Greek Bean Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions