Greek Lemon Marinated Bean Salad (Printable version)

Vibrant Mediterranean beans in tangy lemon-oregano marinade with crisp vegetables and salty 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

# Step-by-step guide:

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 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 - 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 reserved bean marinade and remaining 2 tablespoons olive oil over vegetables.
06 - Add marinated beans and toss gently to combine, being careful not to crush beans or tomatoes.
07 - Sprinkle crumbled feta cheese on top and give salad one final gentle toss to distribute cheese evenly.
08 - Let salad rest at room temperature for 10 to 15 minutes before serving to allow flavors to meld.

# Expert Advice:

01 -
  • The beans marinate ahead so all you do is toss and serve when hunger strikes.
  • Every bite delivers crunch, creaminess, and that bright lemon zing that wakes up your whole mouth.
  • It tastes even better the next day, which means leftovers are a gift, not a chore.
  • You can serve it cold, room temperature, or slightly warm and it works every time.
02 -
  • Do not skip drying the beans, wet beans will dilute the marinade and make everything taste flat.
  • Marinating overnight is the secret to deep flavor, the beans soak up the lemon and oregano like little sponges.
  • Let the assembled salad rest before serving, those few minutes at room temperature bring all the ingredients into harmony.
03 -
  • Use a mix of bean varieties for visual interest and different textures in every bite.
  • Zest the lemons before juicing them, it is much easier and you will not waste any of that fragrant oil.
  • Crumble feta from a block yourself, it stays creamier and tastes infinitely better than the pre-crumbled stuff.
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