Greek Bean Salad with Lemon Marinated Beans (Printable)

Protein-packed beans marinated in bright lemon-herb dressing, tossed with fresh Mediterranean vegetables and feta for a satisfying, make-ahead dish.

# Ingredient List:

→ 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 Steps:

01 - Pat the drained beans dry with paper towels and transfer them to a large mixing bowl.
02 - In a separate bowl, whisk together the lemon juice, lemon zest, 3 tablespoons olive oil, minced garlic, oregano, honey, 0.75 teaspoon salt, and a few grinds of 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 up to overnight for maximum flavor development.
04 - When ready to assemble, taste the marinated beans and adjust salt and pepper if 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 the remaining 2 tablespoons olive oil over the vegetables.
06 - Add the marinated beans and toss gently to combine, being careful not to crush the beans or tomatoes.
07 - Sprinkle crumbled feta cheese on top, then give the salad one final gentle toss to distribute the cheese evenly throughout.
08 - Let the salad rest at room temperature for 10 to 15 minutes before serving to allow flavors to meld harmoniously.

# Expert Advice:

01 -
  • The beans marinate into tender, flavor-packed gems that taste nothing like they came from a can.
  • It holds up beautifully for days, actually getting better as the flavors meld in the fridge.
  • Every ingredient pulls its weight, from the briny olives to the creamy feta, creating a salad that feels complete and satisfying.
02 -
  • Don't skip patting the beans dry; wet beans will dilute the marinade and leave you with a watery salad that tastes bland.
  • If you add the feta too early, it can dissolve into the dressing and disappear, so wait until the very end to toss it in.
  • Marinating overnight transforms the beans from good to unforgettable, so plan ahead if you can.
03 -
  • Use a mix of fresh and dried oregano for a deeper, more complex herbal flavor that tastes like it came from a taverna kitchen.
  • If your red onion is especially sharp, soak the slices in cold water for 10 minutes before adding them to mellow the bite.
  • Always crumble your own feta; the texture and creaminess are worth the extra 30 seconds it takes to break it up.
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