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Greek Bean Salad (Fasolia Piaz)
This simple bean salad was inspired by one we tasted in Greece. We swapped the large, flat butter beans typically used by Greek cooks for easier-to-find cannellini, and we opted for the convenience of canned. But to compensate for canned beans' blandness, we heated them in the microwave, then tossed them while still hot with oil, vinegar and aromatics. As the beans cool, they absorb the seasonings, so they're flavorful throughout. The beans can be heated, dressed and refrigerated up to a day in advance; if you like, bring the beans to room temperature before tossing with the avocado, herbs and lemon, but even cold the salad is delicious.
6
Servings
Tip
Don't skip the step of heating the beans in the microwave and don't allow the beans to cool before adding the oil, vinegar and aromatics. Dressing them while hot ensures they are fully infused with flavor. To keep the flavors and colors fresh and bright, don't add the avocado and herbs until you're ready to serve.
45 minutes
15 minutes active
Ingredients
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4
15½-ounce cans cannellini beans, rinsed and drained
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Kosher salt and ground black pepper
Directions
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01In a large microwave-safe bowl, toss the beans with 1 teaspoon salt. Cover and microwave on high until hot, 3 to 3½ minutes, stirring once halfway through.
Reviews
February 17, 2026
Can't believe a simple bean could be so delicious!
Made the Greek Bean Salad today. I used six cans of cannellini beans and adjusted the rest of the recipe accordingly, knowing from other reviews that this dish will go fast. I soaked the cut red onion in ice water for 30 minutes to tame its bite before adding it to the beans. I also soaked the cut avocado in the lemon juice to help preserve it before adding - and doubled the fresh dill, since we enjoy that flavor. I can't believe a simple bean could be so delicious. This is a keeper for home meals, for big family meals, for company: for any meal! Thank you, Milk Street, for always bringing us yummy food.
June 6, 2025
Adjusted for ingredients I had
Missing some ingredients so adapted…no avocado but added chopped cherry tomatoes, Greek olives. Supplemented the small amount of parsley I had on hand with mint. Went a bit lighter on olive oil and vinegar. Fantastic. Next time will try with avocado.
April 11, 2025
I crave this salad every day
I don’t know what it is about this salad. The combination of all the flavors make my mouth water just thinking of it. I seriously crave it constantly.
June 17, 2024
So good, so easy, keeps well, YAY!
Couldn’t be a nicer combo of excellent flavors and easy as heck. Leftovers were the protein for a panzanella and I was real happy about it :)
June 8, 2024
Excellent!!!
Made this with what I had on hand and substituted cilantro for parsley and lime for lemon. It was delicious and I will make it again. I will definitely try with the original ingredients and am happy knowing there are two versions.
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Excellent, but too much salt.