Greek Bean Salad with Lemon (Printable)

Marinated beans with lemon, oregano, cucumber, tomatoes, olives, and feta in Mediterranean-style salad.

# 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, 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, 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 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 marinade over beans and gently fold until coated. Cover and refrigerate for at least 1 hour or up to overnight
04 - Taste 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 vegetables
06 - Add marinated beans and toss gently to combine, avoiding crushing beans or tomatoes
07 - Sprinkle crumbled feta cheese over salad, then give final gentle toss to distribute evenly
08 - Let salad rest at room temperature for 10 to 15 minutes before serving to allow flavors to meld

# Expert Suggestions:

01 -
  • The beans drink up all that bright lemon and oregano while you do absolutely nothing.
  • It gets better as it sits, so making it ahead actually improves your life.
  • Every bite has crunch, creaminess, and that salty-tangy punch you crave on a hot day.
  • You can toss it together with pantry staples and whatever vegetables look good at the market.
02 -
  • Do not skip the resting time after marinating. The beans need that hour to transform from bland to bold.
  • If you toss the salad too vigorously, the tomatoes will burst and the beans will turn mushy. Be gentle.
  • Taste before serving. Beans absorb salt, so you may need to add a pinch more at the end.
03 -
  • Marinate the beans overnight for flavors so deep they taste like you simmered them for hours.
  • Use a mix of bean varieties for visual interest and varied texture in every bite.
  • Add the feta just before serving so it stays creamy and doesn't dissolve into the marinade.
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