This Mediterranean-style bean salad has all the tangy lemon and garlic flavour that most people love at the table. The core ingredient used in the recipe is Madagascar bean which is also known as butter bean or lima bean. These beans are creamy and astringent and taste more like fresh vegetables than other beans.

Whether it’s used in burgers or vegan salad with herbs and olive oil, these legumes are a pleasure to cook and eat. This Mediterranean white bean salad easily adapts to whatever ingredient you want to add or remove without compromising on taste. 

So, without wasting any time, let’s cook this amazing salad.


2 tablespoon olive oil 

1/2 cup Madagascar bean ( butter bean )

½ bunch fresh parsley 

2 cloves minced garlic

1/4 tsp freshly cracked black pepper 

1 pint grape tomatoes 

2 oz. feta cheese 

2 tablespoon lemon juice 

1/4 tsp salt

Note: You can also use chickpeas instead of butter beans. You could easily transform it into a stuffed Mediterranean chickpea salad just by using chickpeas.


  • Start with preparing the salad dressing. Take a small-sized bowl, mix the olive oil, lemon juice, minced garlic, salt and pepper together. Reserve this aside.
  • Wash and strain the Madagascar bean. Let it drain while you cook the remaining ingredients.
  • Cut about 1 cup of fresh parsley (about a handful). Halve the grape tomatoes.
  • Put drained Madagascar beans, chopped parsley, tomatoes, and 2 oz. feta cheese in a bowl. Pour over the prepared dressing and mix. Serve immediately to your guests.

You can also keep this salad in the refrigerator for up to four days.