Drain butter beans in a colander and rinse under cold water until liquid runs clear. Allow to drain well and gently pat dry with paper towels to remove excess moisture.

Chop vegetables and herbs

Halve the cherry tomatoes, dice the seeded cucumber, finely dice the red bell pepper, and mince the red onion. Chop the parsley and mint (if using). If using spinach or mixed leaves, tear into bite-size pieces.

Combine salad

In a large mixing bowl, add the drained butter beans, tomatoes, cucumber, bell pepper, red onion, parsley, and mint. If using leaves, add them now. Gently toss to combine without mashing the beans. If using feta, crumble it over the top but hold back a small amount for garnish.

Dressing & Finish

Make dressing

In a small bowl or jar, combine olive oil, lemon juice, red wine vinegar, Dijon mustard, grated garlic, honey or maple syrup, ground cumin, salt, and pepper. Whisk vigorously (or shake in a lidded jar) until the dressing is fully emulsified and slightly thickened.

Dress the salad

Pour about two-thirds of the dressing over the salad and gently fold to coat all ingredients. Taste and add more dressing if needed. Adjust seasoning with additional salt, pepper, or lemon juice to taste.

Rest and serve

Let the salad sit at room temperature for 10–15 minutes to allow flavors to meld (or chill for up to 1 hour). Just before serving, sprinkle remaining crumbled feta and an extra drizzle of olive oil if desired. Serve cold or at room temperature.