Greek Lemon Marinated Bean Salad (Printable View)

Marinated beans with crisp vegetables, olives, and feta in a tangy lemon-herb dressing.

# 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 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. 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. 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.
02 - When ready to assemble, taste the marinated beans and adjust salt and pepper if needed. Reserve any excess marinade in a separate container.
03 - 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.
04 - Add the marinated beans to the vegetable mixture and toss gently to combine, being careful not to crush the beans or tomatoes.
05 - Sprinkle crumbled feta cheese on top, then give the salad one final gentle toss to distribute the cheese evenly. Let the salad rest at room temperature for 10 to 15 minutes before serving to allow flavors to meld.

# Expert Advice:

01 -
  • It gets better as it sits, so you can make it hours or even a day ahead and actually enjoy your gathering instead of scrambling at the last minute.
  • Every bite delivers crunch, creaminess, and tang all at once without feeling heavy or rich.
  • You can pull it together with pantry staples and whatever vegetables look good at the store that day.
02 -
  • If you skip drying the beans, the marinade will pool instead of cling, and youll lose half the flavor to the bottom of the bowl.
  • Marinating overnight transforms the beans from bland to deeply seasoned, so plan ahead if you can.
  • Letting the salad rest at room temperature before serving is not optional, cold salad tastes muted and the flavors need a few minutes to wake up.
03 -
  • Use the best olive oil you can afford for finishing, it sits on the surface and you will taste the difference.
  • If your tomatoes are bland, toss them with a pinch of salt and let them sit for five minutes to draw out their sweetness.
  • Crumble the feta by hand instead of buying pre-crumbled, the texture is creamier and the flavor is sharper.
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