Marinated Bean Salad

Marinated Bean Salad - Food & Nutrition Magazine - Stone Soup
Photo by LeeAnn Weintraub

I think that lima beans are underestimated. They have a mild, slightly buttery taste and hold their shape well throughout cooking. Plus, they are a good source of plant protein and fiber. Gigantes are basically giant lima beans, often found in Greek cuisine. They may be a Greek staple but are not so common in American cuisine. Sometimes gigantes are found pre-marinated in a thick oily sauce in grocery store olive bars. They are available canned in most supermarkets that have a decent-sized canned beans section. If you enjoy Greek gigantes recipes, I think you’ll truly love this marinated bean salad.Marinated Bean Salad -

Marinated Bean Salad

Serves 4


  • 1 pound haricots verts
  • 1 15-ounce can gigantes beans or large lima beans
  • 16 Castelvetrano olives or green olives, sliced in half
  • 2 tablespoons green onions, whites sliced
  • 2 tablespoons shallot, peeled and minced
  • ¼ cup fresh dill, chopped
  • 2 tablespoons plain, non-fat Greek yogurt
  • 2 tablespoons red wine vinegar
  • 1 ½ tablespoons extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon garlic paste
  • Salt to taste
  • Ground black pepper to taste


Add about an inch of water to a medium-size pot. Place over medium-high or high heat and bring to a boil. Add haricots verts and steam, with lid on, until tender-crisp — about 5 minutes. Drain water and set aside.

Open and drain the can of gigantes beans. Place gigantes beans and steamed haricots verts in a salad bowl. Add olive halves, green onion and shallots to the bowl with beans.

To make dressing, in a small bowl or glass measuring cup, add yogurt, vinegar, olive oil, mustard, garlic paste and salt and pepper while continuously stirring with small whisk or fork. You may also add salad dressing ingredients to a pint-size glass jar with lid and shake vigorously to combine well.

Pour dressing over salad and use tongs or clean hands to thoroughly coat. Finally, add dill on top. Serve chilled.

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LeeAnn Weintraub
LeeAnn Weintraub, MPH, RD is a Los Angeles-based private practice dietitian and the nutrition columnist for the Los Angeles Daily News. She is a mom with two young children and her blog offers original recipes for busy families.