Greek Lemon Marinated Bean Salad (Printable Version)

Marinated beans in bright lemon-herb dressing with fresh Mediterranean vegetables and crumbled feta.

# 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

# Directions:

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 freshly ground 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.
08 - Let the salad rest at room temperature for 10 to 15 minutes before serving to allow flavors to meld.

# Expert Tips:

01 -
  • The beans soak up the marinade like little flavor sponges, so every bite is bright and tangy without needing a heavy dressing.
  • It gets better as it sits, which means you can make it in the morning and let it wait in the fridge until dinner with zero stress.
  • The crunch from cucumber and the creaminess from feta create a texture contrast that keeps you reaching for another forkful.
  • It works as a main dish for lunch or a side that actually steals the spotlight at any gathering.
02 -
  • Do not skip drying the beans; wet beans will dilute the marinade and leave you with a watery, bland salad that tastes like an afterthought.
  • Marinating for at least an hour is essential, but overnight is when the magic really happens and the beans taste like they've been soaking in sunshine.
  • Add the feta at the very end; if you toss it in too early, it breaks down into crumbs and disappears instead of providing creamy pockets of tang.
  • Let the assembled salad sit for a few minutes before serving so the tomatoes release their juice and create a light, natural dressing that pools at the bottom of the bowl.
03 -
  • If you're using dried oregano, crush it between your fingers as you add it to release the essential oils and wake up the flavor.
  • Slice the red onion as thinly as possible, or soak the slices in ice water for ten minutes to mellow the sharpness and prevent them from overpowering the salad.
  • Save any leftover marinade at the bottom of the bowl and use it as a dressing for grain bowls, roasted vegetables, or even as a quick marinade for grilled chicken.
  • For the best texture, bring the salad to room temperature before serving; cold ingredients mute the flavors and make the olive oil taste flat and heavy.
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