Greek Bean Salad Lemon Marinated (Printable Version)

Marinated beans in lemon-herb dressing with crisp vegetables, olives, and feta for a fresh Mediterranean meal.

# 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 1½ tablespoons fresh oregano, chopped
06 - 1 teaspoon honey or granulated sugar
07 - ¾ 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 - ½ medium red onion, thinly sliced
12 - ½ cup pitted Kalamata olives, halved
13 - ¼ 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

# Step-by-Step Directions:

01 - Pat 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, ¾ teaspoon salt, and ground black pepper until well combined.
03 - Pour lemon-oregano marinade over 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 - 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 reserved bean marinade and remaining 2 tablespoons olive oil over the vegetables.
06 - Add 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 10-15 minutes before serving to allow flavors to meld.

# Expert Advice:

01 -
  • The beans marinate until theyre so flavorful you could eat them straight from the bowl with a spoon.
  • It tastes even better the next day, making it perfect for meal prep or last minute dinner guests.
  • Every bite has crunch, creaminess, brininess, and brightness all at once.
  • You can throw it together in twenty minutes, then let the fridge do all the work.
02 -
  • If you skip drying the beans, the marinade will pool at the bottom of the bowl instead of soaking in.
  • Marinating overnight transforms the beans from bland to addictive, the difference is genuinely dramatic.
  • Add the feta at the very end or it will break down and turn the salad cloudy.
03 -
  • Use a mix of bean varieties for visual appeal and different textures in every bite.
  • Fresh herbs make a noticeable difference, if you can find dill and fresh oregano, use them.
  • Let the salad sit at room temperature before serving so the olive oil loosens and the flavors open up.
  • Taste and adjust the salt after marinating, beans absorb a lot and you may need more than you think.
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