Greek Butter Bean Salad With Tomatoes, Dill, and Oregano Recipe


Greek Butter Bean Salad with Tomatoes, Dill and Oregano

Jennifer Olvera

Inspired by gigantes plaki (Greek-style baked beans), this flavorful salad features butter beans enveloped in a vinegar-spiked tomato dressing, with dill, oregano, and a touch of cinnamon.

Recipe Facts

Active: 10 mins
Total: 60 mins
Serves: 4 servings

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  • 1/2 tablespoon extra-virgin olive oil

  • 1/2 medium yellow onion, finely chopped

  • 2 medium cloves garlic, minced

  • 1 (14.5-ounce) can butter beans, drained and rinsed

  • 1/4 cup canned tomato purée 

  • 1 1/2 teaspoons red wine vinegar

  • 1 teaspoon minced fresh dill

  • 1 teaspoon minced flat-leaf parsley

  • 1/4 teaspoon dried oregano, preferably Greek

  • Pinch of ground cinnamon

  • Kosher salt and freshly ground black pepper


  1. Heat oil over medium heat in a medium skillet until shimmering. Add onion and garlic and cook, stirring, until tender and nearly translucent, about 6 minutes.

  2. Add beans, tomato puree, vinegar, dill, parsley, oregano, and cinnamon. Season with salt and pepper, bring to a simmer, and cook until flavors meld, about 3 minutes. Refrigerate until ready to serve or cool to room temperature before serving. This dish is best eaten at room temperature, so remove from the refrigerator 1 hour before serving.

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Nutrition Facts (per serving)
102 Calories
2g Fat
17g Carbs
6g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 102
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 164mg 7%
Total Carbohydrate 17g 6%
Dietary Fiber 5g 18%
Total Sugars 3g
Protein 6g
Vitamin C 3mg 16%
Calcium 22mg 2%
Iron 2mg 11%
Potassium 422mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)