Butter Bean Salad with Feta

Start with canned butter beans, which are sturdy and don't fall apart. You can use home-cooked beans if preferred.

If you can't find butter beans, you can substitute with cannelini beans.

For the dressing, add extra virgin olive oil, red wine vinegar, sumac, dried oregano, honey, and fine sea salt to a serving bowl and whisk together.

Scatter the chopped red onions into the dressing and toss to coat. Let them sit to soften for at least 10 minutes while prepping the rest of the salad.

Chop the English cucumber and curly parsley.

Pull the feta cheese out of the fridge.

Once the onions have softened, gently stir in the butter beans, then add the chopped cucumber and parsley.

Crumble the feta cheese on top of the salad.

To serve, swoop thick Greek yogurt onto a plate, then spoon the fresh bean salad over the yogurt.

Garnish with a drizzle of olive oil, sprinkle more sumac on top, or add pita on the side for dipping.

Equipment Needed

Dietary