Greek Bean Salad with Lemon Marinated Beans (Printable)

Colorful beans marinated in zesty lemon-oregano dressing with fresh vegetables and feta.

# What You'll Need:

→ Beans & Marinade

01 - 3 (15-ounce) cans mixed beans (chickpeas, kidney beans, cannellini), drained and rinsed
02 - Juice and zest of 2 lemons
03 - 3 tablespoons extra-virgin olive oil
04 - 2 cloves garlic, finely minced
05 - 1 tablespoon dried oregano or 1.5 tablespoons fresh oregano, chopped
06 - 1 teaspoon honey or granulated sugar
07 - 0.75 teaspoon salt, plus more to taste
08 - Freshly ground black pepper, to taste

→ Salad

09 - 1 small English cucumber, seeded and diced
10 - 1 pint cherry or grape tomatoes, halved
11 - 0.5 medium red onion, thinly sliced
12 - 0.5 cup pitted Kalamata olives, halved
13 - 0.25 cup fresh parsley, roughly chopped
14 - 2 tablespoons fresh dill, chopped
15 - 2 tablespoons extra-virgin olive oil for finishing
16 - 4 ounces feta cheese, crumbled

# How To Make It:

01 - Pat the drained beans dry with paper towels and transfer to a large mixing bowl.
02 - In a separate bowl, whisk together lemon juice, lemon zest, 3 tablespoons olive oil, minced garlic, oregano, honey, 0.75 teaspoon salt, and black pepper until well combined.
03 - Pour the lemon-oregano marinade over the beans and gently fold until every bean is coated. Cover and refrigerate for at least 1 hour, or overnight for maximum flavor development.
04 - When ready to assemble, taste the marinated beans and adjust salt and pepper as needed. Reserve any excess marinade.
05 - In a large salad bowl, combine cucumber, tomatoes, red onion, olives, parsley, and dill. Drizzle the reserved bean marinade and remaining 2 tablespoons olive oil over the vegetables.
06 - Add the marinated beans and gently toss to combine, taking care not to crush the beans or tomatoes.
07 - Sprinkle crumbled feta cheese on top and give the salad one final gentle toss to distribute evenly.
08 - Let the salad rest at room temperature for 10 to 15 minutes to allow flavors to meld.

# Expert Suggestions:

01 -
  • The beans soak up every bit of that garlicky lemon marinade, turning humble pantry staples into something you actually crave.
  • It gets better as it sits, so you can make it ahead and let the fridge do the work while you do something else.
  • Every ingredient pulls its weight, from the pop of cherry tomatoes to the salty punch of feta, so no bite feels boring.
  • Its filling enough to be lunch on its own but light enough that you dont feel weighed down afterward.
02 -
  • Skipping the bean-drying step leaves you with a watery salad, those few seconds with a paper towel make all the difference.
  • Marinating overnight transforms this from good to unforgettable, the beans absorb the lemon and garlic in a way that an hour just cant replicate.
  • If you add the feta too early, it dissolves into the dressing and disappears, wait until the very end so it stays creamy and distinct.
03 -
  • Zest the lemons before you juice them, its nearly impossible to do it the other way around and youll lose that fragrant oil.
  • If your red onion is too sharp, soak the slices in cold water for five minutes, then drain and pat dry before adding them to the salad.
  • Taste the salad after it rests, sometimes it needs a final sprinkle of salt or a squeeze of fresh lemon to wake everything up right before serving.
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