Greek Bean Salad with Lemon Marinated Beans (Printable Version)

Colorful bean medley marinated in lemon-oregano dressing with fresh vegetables and feta cheese.

# What You 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 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 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.
08 - Let the salad rest at room temperature for 10 to 15 minutes before serving to allow flavors to meld together.

# Expert Advice:

01 -
  • It actually improves overnight, so you can prep it guilt-free and have zero last-minute scrambling.
  • The combination of protein-packed beans and tangy feta makes it substantial enough to eat alone or pair with literally anything.
  • You only need one bowl for most of it, which means minimal cleanup and maximum flavor.
02 -
  • If you marinate the beans in a metal bowl, the acid in the lemon can react with the metal and give everything a slightly metallic taste—use glass or ceramic instead.
  • Don't dress the cucumber and tomatoes until right before serving or they'll release water and make the salad watery by the next day; keep the beans separate and only combine everything a few hours before eating.
  • Feta crumbles differently depending on how cold it is; let it sit on the counter for five minutes before crumbling so it breaks into tender pieces rather than shattering into dust.
03 -
  • If your salad tastes flat after a day or two, squeeze a little fresh lemon juice and add another pinch of salt to wake it back up.
  • Taste the marinated beans before combining them with the other vegetables—this is your last chance to adjust the seasoning and make sure the beans themselves are delicious enough to carry the whole dish.
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