Greek Bean Salad with Lemon (Print Version)

Lemon-marinated beans with cucumber, tomatoes, olives, and feta in Mediterranean oregano 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.
02 - In a separate bowl, whisk together lemon juice, lemon zest, 3 tablespoons olive oil, minced garlic, oregano, honey, 0.75 teaspoon salt, and several grinds of 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 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 the reserved bean marinade and 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.

# Additional Tips::

01 -
  • The beans drink up the marinade and become the most flavorful part of the salad, not just filler.
  • It gets better as it sits, so you can make it ahead and actually enjoy your own party.
  • Every ingredient pulls its weight with crunch, brine, creaminess, or brightness in perfect balance.
  • It works as a side, a main, or stuffed into pita, so you can stretch it three different ways.
02 -
  • If you skip drying the beans, the marinade will pool at the bottom and the salad will taste watered down and disappointing.
  • Marinating overnight transforms the beans from boring to the star of the dish, so plan ahead if you can.
  • Letting the finished salad rest before serving makes a huge difference; the cold ingredients warm slightly and the flavors really come together.
03 -
  • Rub dried oregano between your palms before adding it to release the oils and wake up the flavor.
  • If your feta is too salty, rinse it quickly under cold water and pat it dry before crumbling.
  • Make a double batch of the marinade and keep it in a jar; it's perfect for drizzling over roasted vegetables or grilled bread all week.
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